Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

Fungi associated with the traditional starter cultures used for rice wine in Korea

(2012) Siyoung Yang et al.   Journal of the Korean Society for Applied Biological Chemistry

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Analysis of volatile compounds of mango wine

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

(2010) Whasley F. Duarte et al.   FOOD RESEARCH INTERNATIONAL

Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream

(2010) Yi-Xin Seow et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evidence of vintage effects on grape wines using 1 H NMR-based metabolomic study

(2009) Jang-Eun Lee et al.   ANALYTICA CHIMICA ACTA

Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles

(2009) Zareena Azhu Valappil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY