Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes-Reference-Cited by-同舟云学术

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Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes

Published:2020-04-16 Issue:6 Volume:8 Page:2809-2816
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ibrahimi Hamide¹^ORCID,Gadzovska‐Simic Sonja²,Tusevski Oliver²,Haziri Arben¹^ORCID

Affiliation:

1. Department of Chemistry Faculty of Natural Science and Mathematics University of Prishtina “Hasan Prishtina” Prishtina Kosovo

2. Department of Plant Physiology Faculty of Natural Science and Mathematics Ss. Cyril and Methodius University Skopje North Macedonia

Funder

Justus Liebig Universität Gießen

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1573

Reference24 articles.

1. The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds

2. Flavors and Fragrances

3. Fungal secretomes—nature’s toolbox for white biotechnology

4. Production of âfermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

Cited by 3 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. Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions;Egyptian Journal of Chemistry;2022-11-15

2. Biotransformation: A Novel Approach of Modulating and Synthesizing Compounds;Journal for Research in Applied Sciences and Biotechnology;2022-06-30

3. Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production;Molecules;2020-09-22

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