Concepedia

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

Angela Capece, Rossana Romaniello, A. Pietrafesa, Gabriella Siesto, Rocchina Pietrafesa, Marianna Zambuto, P. Romano

International Journal of Food Microbiology · 2018 · 162 citations · 29 references

DOI

Concepts

References

29

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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PAST: PALEONTOLOGICAL STATISTICAL SOFTWARE PACKAGE FOR EDUCATION AND DATA ANALYSIS

Øyvind Hammer, David A. T. Harper, Paul D. Ryan · Palaeontologia Electronica · 2001 · 18K citations · Full text

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Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in VegetablesEvaluation of Spectrophotometric Methods

P Stratil, Bořivoj Klejdus, Vlastimil Kubáň · Journal of Agricultural and Food Chemistry · 2006 · 716 citations

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Review article: yeast as probiotics –<i>Saccharomyces boulardii</i>

Dorota Czerucka, T. Piche, Patrick Rampal · Alimentary Pharmacology & Therapeutics · 2007 · 574 citations

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Optimisation of interdelta analysis for<i>Saccharomyces cerevisiae</i>strain characterisation

Jean‐Luc Legras, Francis Karst · FEMS Microbiology Letters · 2003 · 360 citations · Full text

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