Ferulic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Ferulic Acid Production in the Brewing of Rice Wine (Sake)

(2012) Tomohide Uno et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

(2012) Xinliang Mo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and Characteristics of Feruloyl Esterase fromAspergillus awamoriG-2 Strain

(2008) M. Kanauchi et al.   JOURNAL OF FOOD SCIENCE

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY