Thematische Bibliographien / Wb056

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  1. Zeitschriftenartikel
  2. Bücher
  3. Konferenzberichte

Auswahl der wissenschaftlichen Literatur zum Thema „Wb056“

Autor: Grafiati
Veröffentlicht am 28. Juli 2024
Zuletzt aktualisiert am 31. Juli 2025

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Zeitschriftenartikel zum Thema "Wb056"

1

Kim, Ji-Youn, Ji-Ho Choi, Chan-Woo Kim, and Bora Lim. "Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation." Food Science and Preservation 32, no. 2 (2025): 289–300. https://doi.org/10.11002/fsp.2025.32.2.289.

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The objective of this study was to evaluate the quality characteristics of makgeolli under conditions of nutrient deficiency and high-temperature fermentation. Makgeolli was prepared using rice, water, enzyme (glucoamylase), and yeast (La Parisienne, WB06). These ingredients were mixed and fermented for 6 days at 25°C, followed by 3 days each at 25°C, 35°C, and 45°C. The WB06 treatment resulted in lower alcohol content, with higher temperatures during the last 3 days of the 9-day fermentation process, further suppressing alcohol production. Conversely, the content of reducing sugar was highest
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2

Kumar, Ashly, Andrea Warburton, Patrick Silcock, Phil J. Bremer, and Graham T. Eyres. "Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer." Foods 12, no. 5 (2023): 1064. http://dx.doi.org/10.3390/foods12051064.

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The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L−1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology,
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3

Failla, Sebastiana, Giuliano Palocci, Michela Contò, et al. "Effect of different diets on the fatty acid compo- sition of buffalo bulk milk." Revista Científica de la Facultad de Ciencias Veterinarias 33, Suplemento (2023): 189–90. https://doi.org/10.52973/rcfcv-wbc056.

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Feed can affect the fatty acids (FA) composition of buffalo milk. Therefore, diet could improve the nutritional value of buffalo milk such as increasing polyunsaturated fatty acids n-3 (PUFA n-3), and conjugated linoleic acid (CLA), with high nutritional value for humans. The study aimed to evaluate the effect of diets and seasons on buffalo milk fatty acid composition. During a year, 120 samples of bulk buffalo milk were taken from ten farms. Animals were fed with ten different isoenergetic and isoproteic diets. They were provided as a total mixed ratio where different components (about 3% in
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4

Sanders, Linda M. "Single-Projection Needle Localization." Journal of Breast Imaging 2, no. 1 (2019): 86–87. http://dx.doi.org/10.1093/jbi/wbz056.

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5

Baiano, Antonietta, Francesco Grieco, and Anna Fiore. "Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation." Beverages 10, no. 3 (2024): 51. http://dx.doi.org/10.3390/beverages10030051.

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Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisi
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Kokkinomagoulos, Evangelos, Anastasios Nikolaou, Yiannis Kourkoutas, and Panagiotis Kandylis. "Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds." Microorganisms 8, no. 10 (2020): 1583. http://dx.doi.org/10.3390/microorganisms8101583.

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In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, f
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Bücher zum Thema "Wb056"

1

C, Reed Sherwood, and Middlebrooks E. Joe, eds. Natural wastewater treatment systems. CRC/Taylor & Francis, 2006.

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2

M, Malhotra V., and Carino Nicholas J, eds. Handbook on nondestructive testing of concrete. 2nd ed. CRC Press, 2004.

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3

1944-, Ravindran A., ed. Operations research applications. CRC Press, 2009.

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4

Watershed Models. Taylor & Francis Group, 2010.

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Natural Wastewater Treatment Systems. Taylor & Francis Group, 2014.

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Natural Wastewater Treatment Systems: Second Edition. IWA Publishing, 2014.

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7

Geological Hazards: Their Assessment, Avoidance and Mitigation. Taylor & Francis Group, 1999.

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Geological Hazards: Their Assessment, Avoidance and Mitigation. Taylor & Francis, 2003.

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9

Remote Sensing for Geoscientists: Image Analysis and Integration, Third Edition. Taylor & Francis Group, 2013.

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10

Architectural Approach to Level Design: Second Edition. CRC Press LLC, 2019.

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Konferenzberichte zum Thema "Wb056"

1

Cich, Matthew, Mitchio Okumura, Joseph Hodges, et al. "HIGH RESOLUTION PHOTOACOUSTIC SPECTROSCOPY OF THE OXYGEN A-BAND." In 71st International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2016. http://dx.doi.org/10.15278/isms.2016.wb05.

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2

Puzzarini, Cristina. "MEASUREMENTS @ MM-/SUB-MM-WAVE SPECTROSCOPY LABORATORY OF BOLOGNA: ROTATIONAL SPECTROSCOPY APPLIED TO ATMOSPHERIC STUDIES." In 71st International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2016. http://dx.doi.org/10.15278/isms.2016.wb06.

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3

Vura-Weis, Josh. "FEMTOSECOND ELEMENT-SPECIFIC XUV SPECTROSCOPY OF COMPLEX MOLECULES AND MATERIALS." In 72nd International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2017. http://dx.doi.org/10.15278/isms.2017.wb05.

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4

Jamhawi, Abdelqader, Jinjun Liu, Rajesh Sardar, Meghan Teunis, and Hamzeh Telfah. "ULTRAFAST TRANSIENT ABSORPTION SPECTROSCOPY INVESTIGATION OF EXCITED-STATE DYNAMICS OF METHYL AMMONIUM LEAD BROMIDE PEROVSKITE NANOSTRUCTURES." In 72nd International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2017. http://dx.doi.org/10.15278/isms.2017.wb06.

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Puzzarini, Cristina, Vincenzo Barone, Lorenzo Spada, Nicola Tasinato, and Daniele Licari. "VMS-ROT: A NEW MODULE OF THE VIRTUAL MULTIFREQUENCY SPECTROMETER FOR SIMULATION, INTERPRETATION, AND FITTING OF ROTATIONAL SPECTRA." In 73rd International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2018. http://dx.doi.org/10.15278/isms.2018.wb05.

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Fatima, Mariyam, Melanie Schnell, Sabrina Zinn, Cristobal Perez, Anja Poblotzki, and Amanda Steber. "ROTATIONAL SIGNATURES OF DISPERSIVE STACKING IN THE FORMATION OF AROMATIC DIMERS." In 74th International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2019. http://dx.doi.org/10.15278/isms.2019.wb05.

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7

Tsybizova, Alexandra, Peter Chen, Larisa Miloglyadova, and Vladimir Gorbachev. "COLD ION SPECTROSCOPY OF PYRIDINIUM IONS: AN EXPERIMENTAL PROBE TO EVALUATE NON-COVALENT INTERACTIONS IN THE GAS PHASE." In 74th International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2019. http://dx.doi.org/10.15278/isms.2019.wb06.

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8

Buchmaier, Wolfgang, Gordon Brown, Kaitlyn Rodman, et al. "CHIRPED-PULSE MICROWAVE SPECTRA OF 4-FLUOROPHENOL, 1-BROMO-2-FLUOROBENZENE, AND 1-BROMO-3-FLUOROBENZENE." In 2020 International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2020. http://dx.doi.org/10.15278/isms.2020.wb05.

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9

Dawadi, Mahesh, Tarig Eldosougi, Jacob Cope, et al. "PHOTOPHYSICAL CHARACTERIZATION OF SELF-ASSEMBLED PERYLENE TETRACARBOXYLIC DIIMIDE WITH APPENDED DIAMINE - NAPHTHALENE-1,5 OR 2,6-DIYLBIS(OXY)) BIS (ETHANE-2,1-DIYL)) DIPHOSPHONIC ACID." In 2020 International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2020. http://dx.doi.org/10.15278/isms.2020.wb06.

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10

Wannenmacher, Anna, Kyle Crabtree, and Charles Markus. "NOISE IMMUNE CAVITY ENHANCED OPTICAL HETERODYNE ZEEMAN MODULATION SPECTROSCOPY." In 2021 International Symposium on Molecular Spectroscopy. University of Illinois at Urbana-Champaign, 2021. http://dx.doi.org/10.15278/isms.2021.wb05.

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