Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines

Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines

(2020) Ning Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

(2020) Aneta Wojdyło et al.   JOURNAL OF FOOD SCIENCE

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

(2020) Sae-Byuk Lee et al.   Microorganisms

Homology analysis of 35 β-glucosidases in Oenococcus oeni and biochemical characterization of a novel β-glucosidase BGL0224

(2020) Jie Zhang et al.   FOOD CHEMISTRY

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae

(2020) Na Li et al.   FOOD CHEMISTRY

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging

(2019) Geeshani Somaratne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

(2019) Mengzhu Shui et al.   MOLECULES

Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition

(2019) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

The Actual and Potential Aroma of Winemaking Grapes

(2019) Vicente Ferreira et al.   Biomolecules

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

(2018) Kai Hu et al.   FOOD CHEMISTRY

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

(2018) Wei-Xuan Sun et al.   FOOD CHEMISTRY

Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile

(2018) Gastón Gutiérrez-Gamboa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

(2017) Decao Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethyl acetate production by the elusive alcohol acetyltransferase from yeast

(2017) Aleksander J. Kruis et al.   METABOLIC ENGINEERING

Wine secondary aroma: understanding yeast production of higher alcohols

(2017) Ramon Gonzalez et al.   Microbial Biotechnology

Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

(2016) Kai Hu et al.   JOURNAL OF FOOD SCIENCE

Quantitation of organic acids in wine and grapes by direct infusion electrospray ionization mass spectrometry

(2015) Flamys Lena do Nascimento Silva et al.   Analytical Methods

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

(2015) A. Bisotto et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-SaccharomycesYeast Isolates

(2015) María Consuelo López et al.   JOURNAL OF FOOD SCIENCE

Effect of yeast strain on aroma compounds in Cabernet franc icewines

(2015) Kinga Synos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

(2013) Yuxia Wang et al.   FOOD CHEMISTRY

Characterization and Preparation of Aspergillus niger Naringinase for Debittering Citrus Juice

(2011) Hui Ni et al.   JOURNAL OF FOOD SCIENCE

Microbial Ecology Studies of Spontaneous Fermentation: Starter Culture Selection for Prickly Pear Wine Production

(2011) G.K. Rodríguez-Lerma et al.   JOURNAL OF FOOD SCIENCE

A Novel β-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

(2011) Milla A. Baffi et al.   JOURNAL OF FOOD SCIENCE

Feasibility study of FT-MIR spectroscopy and PLS-R for the fast determination of anthocyanins in wine

(2011) M. Romera-Fernández et al.   TALANTA

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

(2009) M.C. Valcárcel et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)

(2008) Y TAO et al.   FOOD CHEMISTRY

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS