Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation-Reference-Cited by-同舟云学术

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Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation

Published:2024-08 Issue: Volume:421 Page:110788
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gonzalez-Ramirez Marina,Kazakova Julia,Garcia-Serrano Pedro,Ubeda Cristina,Valero Eva,Cerezo Ana B.,Troncoso Ana M.,Garcia-Parrilla M. Carmen

Funder

España Ministerio de Ciencia Innovación y Universidades

Ministerio de Ciencia e Innovación

Universidad de Sevilla

European Regional Development Fund

Agencia Estatal de Investigación

Publisher

Elsevier BV

Reference65 articles.

1. The antioxidant hydroxytyrosol: biotechnological production challenges and opportunities;Achmon;Appl. Microbiol. Biotechnol.,2015

2. Assessment of melatonin and its precursors content by a HPLC-MS/MS method from different Romanian wines;Albu;ACS Omega,2020

3. Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method;Álvarez-Fernández;Food Chem.,2018

4. Appendix F: Guidelines for Standard Method Performance Requirements (SMPR). AOAC Official Methods of Analysis;AOAC,2012

5. Quorum-sensing kinetics in Saccharomyces cerevisiae: a symphony of ARO genes and aromatic alcohols;Avbelj;J. Agric. Food Chem.,2015

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