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Publications by Hipócrates Nolasco-Cancino

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Frontiers in Microbiology

English

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The Alcoholic Ferment of Yeast-Juice. Part IV-The Fermentation of Glucose, Mannose, and Fructose by Yeast-Juice

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Fruit and Vegetable Juice Fermentation With Bifidobacteria

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On the Rôle of Adenylpyrophosphatase in Alcoholic Fermentation and on the Occurrence of Trehalose During Fermentation With Maceration Juice.

Acta Chemica Scandinavica

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Production of in Pure Yeasts Culture in Fruit Distilleries and During Fermentation of Fruit Wines.

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Continuous Agave Juice Fermentation for Producing Bioethanol

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Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar During Fermentation

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Urea and Ammonium Utilization by Wine Yeasts Under Various Fermentation Conditions.

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Fermentation Potential of Prebiotic Juice Obtained From Natural Sources.

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Formation of Higher Alcohols in the Fermentation of Threonine by Yeasts

Bulletin of the Agricultural Chemical Society of Japan

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