Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization-Reference-Cited by-同舟云学术

Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization

Published:2019-10-09 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Gaspar Leonor M.,Machado Amadeu,Coutinho Rute,Sousa Susana,Santos Raquel,Xavier Adriana,Figueiredo Manuel,Teixeira Maria de Fátima,Centeno Filipe,Simões João

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference67 articles.

1. Optimization of a rapid method for studying the cellular location of β-glucosidase activity in wine yeasts.;Arévalo Villena;J. Appl. Microbiol.,2005

2. Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines.;Armada;Eur. Food Res. Technol.,2007

3. The complexity of protein haze formation in wines.;Batista;Elsevier Food Chem.,2009

4. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.;Belda;Int. J. Food Microbiol.,2016

5. Enological functions of parietal yeast mannoproteins.;Caridi;Antonie van Leeuwenhoek,2006

Cited by 19 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. Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies;Food Research International;2024-10

2. Application of Turbiscan Lab® to study the mechanism of fining in red wine using a specific yeast protein extract: A comparison with gelatine;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-10

3. Unlocking high-value components from Brewer's spent yeast for innovative food applications;Food Bioscience;2024-06

4. Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields;Innovative Food Science & Emerging Technologies;2024-06

5. New Formulas in Mayonnaise Production - A New Rheological Perspective for Systems with Yeast Protein Extract (YPE);Springer Proceedings in Materials;2024