Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors-Reference-Cited by-同舟云学术

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Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors

Published:2022-01 Issue: Volume:154 Page:112637
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Haure Maxime^ORCID,Chi Nguyen Thi Kim,Cendrès Aurélie,Perino Sandrine,Waché Yves,Licandro Hélène

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Estimation of aroma glycosides of nutmeg and their changes during radiation processing;Ananthakumar;Journal of Chromatography A,2006

2. Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage;Baruzzi;Meat Science,2006

3. Identification of the aroma components of acerola (Malphigia glabra L.): Free and bound flavour compounds;Boulanger;Food Chemistry,2001

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Direct analysis of glycosidic aroma precursors containing multiple aglycone classes in Vitis vinifera berries;Caffrey;Journal of Agricultural and Food Chemistry,2020

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1. The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics;Food Chemistry;2024-08

2. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins;Applied Microbiology and Biotechnology;2024-02-26

3. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing;Foods;2023-12-14

4. Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation;Food Research International;2022-07

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