Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis-Reference-Cited by-同舟云学术

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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

Published:2014-03 Issue: Volume:146 Page:234-241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Noguerol-Pato R.,Torrado-Agrasar A.,González-Barreiro C.,Cancho-Grande B.,Simal-Gándara J.

Funder

EU FEDER funds

Spanish Ministry of Education and Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. A comparative study of Saccharomyces cerevisiae sensitivity against eight yeast species sensitivities to a range of toxicants;Bi Fai;Chemosphere,2009

2. Oxidative damage mediated by herbicides on yeast cells;Braconi;Journal of Agricultural and Food Chemistry,2008

3. Comparative analysis of the effects of locally used herbicides and their active ingredients on a wild-type wine Saccharomyces cerevisiae strain;Braconi;Journal of Agricultural and Food Chemistry,2006

4. Toxicity of chlorinated phenoxyacetic acid herbicides in the experimental eukaryotic model Saccharomyces cerevisiae: Role of pH and of growth phase and size of the yeast cell population;Cabral;Chemosphere,2003

5. Interaction between fenhexamid and yeasts during the alcoholic fermentation of Saccharomyces cerevisiae;Cabras;Journal of Agricultural and Food Chemistry,2003

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4. Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation;Australian Journal of Grape and Wine Research;2022-12-29

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