Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

OMW spillage control tool based on tracking p-Coumaric acid degradation by HPLC

(2018) M. C. Morón et al.   ENVIRONMENTAL TECHNOLOGY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

(2018) Pan-Pan Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterising volatiles in tea ( Camellia sinensis ). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum and natural fermentation-mediated biotransformation of flavor and aromatic compounds in horse gram sprouts

(2018) Ripan P. Goswami et al.   PROCESS BIOCHEMISTRY

Biorefining of protein waste for production of sustainable fuels and chemicals

(2018) Si-Yu Li et al.   Biotechnology for Biofuels

Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae

(2017) Jian-Yong Chua et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Catalytic and structural properties of pheophytinase, the phytol esterase involved in chlorophyll breakdown

(2017) Luzia Guyer et al.   JOURNAL OF EXPERIMENTAL BOTANY

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

(2017) Xiaoyu Ouyang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica : I. Green coffee

(2017) Liang Wei Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanistic implications from structures of yeast alcohol dehydrogenase complexed with coenzyme and an alcohol

(2016) Bryce V. Plapp et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

The anaerobic linalool metabolism in Thauera linaloolentis 47 Lol

(2016) Robert Marmulla et al.   BMC MICROBIOLOGY

Salinivibrio costicola GL6, a Novel Isolated Strain for Biotransformation of Caffeine to Theobromine Under Hypersaline Conditions

(2016) Morahem Ashengroph   CURRENT MICROBIOLOGY

Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE)

(2016) Jiaming Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

(2015) Yun-Fei Zhu et al.   FOOD CHEMISTRY

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

(2015) Mohammad N. Rezaei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New insights into the toxicity mechanism of octanoic and decanoic acids onSaccharomyces cerevisiae

(2015) Anna Borrull et al.   YEAST

The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

(2014) Jing Su et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Physicochemical and Functional Properties of Tea Protein

(2014) Bin Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Occurrence of Glycosidically Conjugated 1-Phenylethanol and Its Hydrolase β-Primeverosidase in Tea (Camellia sinensis) Flowers

(2014) Ying Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous determination of theophylline, theobromine and caffeine in different tea beverages by graphene-oxide based ultrasonic-assisted dispersive micro solid-phase extraction combined with HPLC-UV

(2014) Hassan Sereshti et al.   RSC Advances

Production of shikimic acid

(2012) Saptarshi Ghosh et al.   BIOTECHNOLOGY ADVANCES

Cytosolic re-localization and optimization of valine synthesis and catabolism enables inseased isobutanol production with the yeast Saccharomyces cerevisiae

(2012) Dawid Brat et al.   Biotechnology for Biofuels

Physiology, biochemistry and possible applications of microbial caffeine degradation

(2011) Sathyanarayana N. Gummadi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae

(2011) Yong-Quan Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization and Differentiation of Monovarietal Grape Marc Distillates on the Basis of Varietal Aroma Compound Composition

(2010) Igor Lukić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae

(2009) Nobuhiko Mukai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Production and biological function of volatile esters inSaccharomyces cerevisiae

(2009) Sofie M. G. Saerens et al.   Microbial Biotechnology

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY

Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

(2007) X WANG et al.   FOOD CHEMISTRY