Aroma characteristics of volatile compounds brought by variations in microbes in winemaking-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking

Published:2023-09 Issue: Volume:420 Page:136075
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Shuxun,Lou Ying,Li Yixian,Zhao Yan,Laaksonen Oskar,Li Ping,Zhang Jiaojiao,Battino Maurizio,Yang Baoru,Gu Qing

Funder

Zhejiang Province Public Welfare Technology Application Research Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference135 articles.

1. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: Influence on chemical composition;Abrahamse;World Journal of Microbiology and Biotechnology,2012

2. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: Role of physiological fitness and microbial interactions;Albergaria;Applied Microbiology and Biotechnology,2016

3. Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae;Alexandre;FEBS Letters,2001

4. Headspace solid-phase microextraction for wine volatile analysis;Azzi-Achkouty;Critical Reviews in Food Science and Nutrition,2017

5. Bakker, J., & Clarke, R. J. (2011). Wine flavour chemistry. In Wine Flavour Chemistry. Wiley-Blackwell. https://doi.org/10.1002/9781444346022.

Cited by 16 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. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines;Food Chemistry;2024-12

2. Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors;LWT;2024-09

3. Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties;Molecules;2024-07-09

4. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation;Comprehensive Reviews in Food Science and Food Safety;2024-07

5. Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu;Food Bioscience;2024-06

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