Enhancement of the aromatic alcohols and health properties of Chinese rice wine by using a potentially probiotic Saccharomyces cerevisiae BR14-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Enhancement of the aromatic alcohols and health properties of Chinese rice wine by using a potentially probiotic Saccharomyces cerevisiae BR14

Published:2023-05 Issue: Volume:181 Page:114748
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mu Zhiyong^ORCID,Yang Yijin,Xia Yongjun,Zhang Hui,Ni Bin,Ni Li,Wang Guangqiang,Xiong Zhiqiang^ORCID,Zhang Hui,Song Xin,Ai Lianzhong^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage;Alcine-Chan;Food Microbiology,2019

2. Free amino acids and biogenic amines in Alicante Monastrell wines;Arrieta;Food Chemistry,2012

3. Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes;Čakar;Agronomy,2021

4. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added;Capece;International Journal of Food Microbiology,2018

5. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine;Chen;Journal of the Science of Food and Agriculture,2020

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa;Biocatalysis and Agricultural Biotechnology;2024-06

2. Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu;Foods;2024-05-24

3. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development;Environment, Development and Sustainability;2024-04-29

4. Advancements and Future Directions in Yellow Rice Wine Production Research;Fermentation;2024-01-04

5. Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China;LWT;2024-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3