Fungal and mycotoxin problems in grape juice and wine industries-Reference-Cited by-同舟云学术

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Fungal and mycotoxin problems in grape juice and wine industries

Published:2019-10 Issue: Volume:29 Page:7-13
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Welke Juliane Elisa

Funder

National Council of Technological and Scientific Development

Coordination for the Improvement of Higher Education Personnel

Research Support Foundation of the State of Rio Grande do Sul

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference60 articles.

1. Fungi of grapes;Kassemeyer,2009

2. A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen;Schueuermann;Food Chem,2019

3. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes;Zapparoli;Food Chem,2018

4. Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine;Sadoughi;J Agric Food Chem,2015

5. Characterisation of some mushroom and earthy off-flavours found in wine made from ripe rot affected grapes;Sadoughi;Acta Hortic,2016

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4. Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation;Foods;2024-05-18

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