| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Athanasios Mallouchos, "Volatile compounds of wines produced by cells immobilized on grape skins", Journal of Agricutural and Food Chemistry, 51, 2003, 3060-3066 |
Sách, tạp chí |
| Tiêu đề: |
Volatile compounds of wines produced by cells immobilized on grape skins |
|
| 2. Athanasios Mallouchos, " Grape skins as a natural support for yeast immobilization", Biotechnology Letters, 24, 2002, 1331-1335 |
Sách, tạp chí |
| Tiêu đề: |
Grape skins as a natural support for yeast immobilization |
|
| 3. Argyris Tsakiris, " Red wine making by immobilized cells and influence on volatile composition", Journal of Agricutural and Food Chemistry, 52, 2004, 1357-1363 |
Sách, tạp chí |
| Tiêu đề: |
Red wine making by immobilized cells and influence on volatilecomposition |
|
| 4. Y. kourkoutas, " Immobilization technologies and support material suitable in alcohol beverages production : review ", Food Microbiology, 21, 2004, 377-397 |
Sách, tạp chí |
| Tiêu đề: |
Immobilization technologies and support material suitable in alcohol beverages production : review |
|
| 5. Y. kourkoutas, " Effect of fermentation conditions and immobilization supports on the wine making ", Journal of Food Engineering, 69, 2005, 115-123 |
Sách, tạp chí |
| Tiêu đề: |
Effect of fermentation conditions and immobilization supports on the wine making |
|
| 6. Y. kourkoutas, " Apple pieces as immobilization support of various microorganisms", LWT, 39, 2006, 980-986 |
Sách, tạp chí |
| Tiêu đề: |
Apple pieces as immobilization support of various microorganisms |
|
| 7. Y. kourkoutas, " Wine production using yeast immobilized on apple pieces at low and room temperature", Journal of Agricutural and Food Chemistry, 49, 2001, 1417-1425 |
Sách, tạp chí |
| Tiêu đề: |
Wine production using yeast immobilized on apple pieces at low and room temperature |
|
| 8. Y. kourkoutas, " Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 0 C", Food Chemistry, 82, 2003, 353-360 |
Sách, tạp chí |
| Tiêu đề: |
Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 00 C |
|
| 9. P Mallios, " Low-temperature wine-making using yeast immobilized on pear pieces", Journal of the science of food and Agriculture, 84, 2004, 1615-1623 |
Sách, tạp chí |
| Tiêu đề: |
Low-temperature wine-making using yeast immobilized on pear pieces |
|
| 10. Athanasios Mallouchos, " Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins", Journal of Agricutural and Food Chemistry, 51, 2003, 2402-2408 |
Sách, tạp chí |
| Tiêu đề: |
Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins |
|
| 11. Y. kourkoutas, " Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures", Food Microbiology, 19, 2002, 127-134 |
Sách, tạp chí |
| Tiêu đề: |
Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures |
|
| 12. Argyris Tsakiris, " Immobilization of yeast on dried raisin berries for use in dry white wine-making", Food chemistry, 87, 2004, 11-15 |
Sách, tạp chí |
| Tiêu đề: |
Immobilization of yeast on dried raisin berries for use in dry white wine-making |
|
| 13. S. Plessas, " Use of Saccaromyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation", Bioresource Technology ,98, 2007, 860- 865 |
Sách, tạp chí |
| Tiêu đề: |
Use of Saccaromyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation |
|
| 14. Y. kourkoutas, " Continuous winemaking fermentation using quince-immobilized yeast at rom at low temperatures", Process Biochemistry, 39, 2003, 143-148 |
Sách, tạp chí |
| Tiêu đề: |
Continuous winemaking fermentation using quince-immobilized yeast at rom at low temperatures |
|
