Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

Improved sample preparation for GC–MS–SIM analysis of ethyl carbamate in wine

(2015) Ian C.C. Nóbrega et al.   FOOD CHEMISTRY

Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine

(2015) Xinrui Zhao et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

(2014) Rui-Ying Cui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

(2014) Peihong Wang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit

(2014) José Carlos Baffa Júnior et al.   FOOD CHEMISTRY

An Improved and Validated Sample Cleanup Method for Analysis of Ethyl Carbamate in Chinese Liquor

(2014) Qiang Xia et al.   JOURNAL OF FOOD SCIENCE

Comparative proteomic analysis of Saccharomyces cerevisiae under different nitrogen sources

(2014) Shaohui Zhao et al.   Journal of Proteomics

Selection and application of potential whole-cell enzymes in the esterification ofHuangshui, a by-product formed during Chinese liquor-making

(2014) Qiang Xia et al.   JOURNAL OF THE INSTITUTE OF BREWING

Metabolic Engineering of the Regulators in Nitrogen Catabolite Repression To Reduce the Production of Ethyl Carbamate in a Model Rice Wine System

(2013) Xinrui Zhao et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Ethyl carbamate formation regulated by ornithine transcarbamylase and urea metabolism in the processing of Chinese yellow rice wine

(2013) Ruo-Si Fang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nitrogen regulation involved in the accumulation of urea inSaccharomyces cerevisiae

(2013) Xinrui Zhao et al.   YEAST

Lignin Is Linked to Ethyl-Carbamate Formation inUme(Prunus mume) Liqueur

(2012) Tomokazu HASHIGUCHI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry

(2012) Hongmiao Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Natural occurrence of ochratoxin A in wolfberry fruit wine marketed in China

(2012) Ying Kuang et al.   Food Additives & Contaminants Part B-Surveillance

Mechanisms of lung tumorigenesis by ethyl carbamate and vinyl carbamate

(2010) Poh-Gek Forkert   DRUG METABOLISM REVIEWS

Ethyl carbamate in pot still cachaças (Brazilian sugar cane spirits): Influence of distillation and storage conditions

(2009) Ian C.C. Nóbrega et al.   FOOD CHEMISTRY

Potential formation of ethyl carbamate in simulated wine inoculated withOenococcus oeniandLactobacillus plantarum

(2009) Silvana V. Romero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

(2009) Olivier Potterat   PLANTA MEDICA

Ethyl carbamate in foods and beverages: a review

(2008) J. V. Weber et al.   Environmental Chemistry Letters

Effect of the Lycium barbarum polysaccharides administration on blood lipid metabolism and oxidative stress of mice fed high-fat diet in vivo

(2008) Ma Ming et al.   FOOD CHEMISTRY

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

(2007) Teresa Garde-Cerdán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY