Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds-Reference-Cited by-同舟云学术

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Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

Published:2020-04 Issue: Volume:130 Page:108930
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sieiro-Sampedro T.,Briz-Cid N.,Pose-Juan E.,Figueiredo-González M.,González-Barreiro C.,Simal-Gándara J.,Cancho-Grande B.,Rial-Otero R.

Funder

European Union FEDER

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Wine aroma precursors;Baumes,2009

2. Fungicide residues affect the sensory properties and flavonoid composition of red wine;Briz-Cid;Journal of Food Composition and Analysis,2018

3. Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines;Briz-Cid;Molecules,2014

4. The measure and control of effects of botryticides on phenolic profile and color quality of red wines;Briz-Cid;Food Control,2015

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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1. Pesticides and winemaking: A comprehensive review of conventional and emerging approaches;Comprehensive Reviews in Food Science and Food Safety;2024-08-08

2. Microbial-mediated Pesticide Bioremediation: An Approach Through the OMIC Technologies;Microbial Bioremediation and Multiomics Technologies for Sustainable Development;2024-08-02

3. Effect of pear juice concentrates on the metabolism of Saccharomyces cerevisiae during fermentation;Food Bioscience;2024-04

4. Pesticide and Yeast Interaction in Alcoholic Fermentation: A Mini-Review;Fermentation;2023-03-08

5. A Bacillus-based biofungicide agent prevents ochratoxins occurrence in grapes and impacts the volatile profile throughout the Chardonnay winemaking stages;International Journal of Food Microbiology;2023-03

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