Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines-Reference-Cited by-同舟云学术

Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

Published:2023-11 Issue: Volume:153 Page:109958
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ruiz-Muñoz Marina,Cordero-Bueso Gustavo^ORCID,González-García Lorena,Izquierdo-Cañas Pedro Miguel,Centeno-Cuadros Alejandro^ORCID,Mena-Morales Adela^ORCID,Martínez-Verdugo Sergio,Cantoral Jesús Manuel

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Occurrence of ethyl carbamate in foods and beverages: Review of the formation mechanisms, advances in analytical methods, and mitigation strategies;Abt;Journal of Food Protection,2021

2. Role of non-protein amino acid L-canavanine in autoimmunity;Akaogi;Autoimmunity Reviews,2006

3. A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators;Amores-Arrocha;Foods,2021

4. Use of ade1 and ade2 mutations for development of a versatile red/white colour assay of amyloid-induced oxidative stress in saccharomyces cerevisiae;Bharathi;Yeast,2016

5. CAR1 deletion by CRISPR/Cas9 reduces formation of ethyl carbamate from ethanol fermentation by Saccharomyces cerevisiae;Chin;Journal of Industrial Microbiology and Biotechnology,2016

Cited by 2 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. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine);Comprehensive Reviews in Food Science and Food Safety;2024-03

2. Update on the role of Saccharomyces cerevisiae in Sherry wines;New Advances in Saccharomyces [Working Title];2023-11-23