Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA-Reference-Cited by-同舟云学术

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Published:2018-10 Issue:4 Volume:124 Page:467-476
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ma Sihui¹,Neilson Andrew P.²,Lahne Jacob¹,Peck Gregory M.³,O'Keefe Sean F.¹,Stewart Amanda C.¹^ORCID

Affiliation:

1. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA

2. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Integrated Life Science Building, Rm 1013, 1981 Kraft Drive Blacksburg VA 24060 USA

3. School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY 14853 USA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.519/fullpdf

Reference50 articles.

1. Apple wine processing with different nitrogen contents;Alberti;Braz. Arch. Biol. Technol.,2011

2. Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider;Kelkar;J. Food Eng.,2012

3. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts;Vilanova;Appl. Microbiol. Biotechnol.,2007

4. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation;Boudreau;J. Sci. Food Agric.,2017

Cited by 20 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. Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples;Fermentation;2023-12-13

2. “The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States;Food, Culture & Society;2023-10-25

3. Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States;Journal of the American Society of Brewing Chemists;2023-10-23

4. Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties;Agronomy;2023-09-27

5. Untargeted metabolomics liquid chromatography‐high resolution mass spectrometry approach for the geographical origin assessment of Italian dehydrated apples;Journal of Mass Spectrometry;2023-07-31