scholarly article | Q13442814 |
P6179 | Dimensions Publication ID | 1083407598 |
P356 | DOI | 10.1007/S13197-017-2499-6 |
P932 | PMC publication ID | 5306048 |
P698 | PubMed publication ID | 28242953 |
P50 | author | M Lourdes Morales | Q74095196 |
P2093 | author name string | J Fierro-Risco | |
P Paneque | |||
R M Callejón | |||
P2860 | cites work | The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity. | Q27931159 |
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. | Q33899400 | ||
The biology of habitat dominance; can microbes behave as weeds? | Q34556201 | ||
Flavour-active wine yeasts | Q36303840 | ||
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Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation | Q41265070 | ||
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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement | Q46725108 | ||
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Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production. | Q50444419 | ||
Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins | Q58484237 | ||
Monitoring Alcoholic Fermentation: An Untargeted Approach | Q59155840 | ||
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Potential grape-derived contributions to volatile ester concentrations in wine. | Q64907070 | ||
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region | Q74482015 | ||
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine | Q85583737 | ||
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation | Q87516542 | ||
Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae | Q88206420 | ||
P433 | issue | 2 | |
P304 | page(s) | 538-557 | |
P577 | publication date | 2017-01-31 | |
P1433 | published in | Journal of Food Science and Technology | Q15750183 |
P1476 | title | Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction | |
P478 | volume | 54 |
Q90245823 | Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro |
Q92556912 | Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine |
Q64237848 | Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications |
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