PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Analytical methods for volatile compounds in wheat bread

(2016) Joana Pico et al.   JOURNAL OF CHROMATOGRAPHY A

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

(2015) Audrey Bloem et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin

(2015) Andrea Romano et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

(2015) Salim Makhoul et al.   Food and Bioprocess Technology

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

(2015) Elisabetta Benozzi et al.   FOOD RESEARCH INTERNATIONAL

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

(2015) Eugenio Aprea et al.   MOLECULES

Yeast diversity and native vigor for flavor phenotypes

(2015) Francisco Carrau et al.   TRENDS IN BIOTECHNOLOGY

Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains

(2015) Zélia Alves et al.   PLoS One

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

(2014) Jan Steensels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

(2014) Pasquale Russo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Strategies for enhancing fermentative production of acetoin: A review

(2014) Zijun Xiao et al.   BIOTECHNOLOGY ADVANCES

Wine analysis by FastGC proton-transfer reaction-time-of-flight-mass spectrometry

(2014) Andrea Romano et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

PTR-ToF-MS characterisation of roasted coffees (C. arabica) from different geographic origins

(2014) Sine Yener et al.   JOURNAL OF MASS SPECTROMETRY

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

(2014) Salim Makhoul et al.   JOURNAL OF MASS SPECTROMETRY

Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS

(2014) Brian Farneti et al.   Metabolomics

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

(2014) Gilles Feron et al.   PLoS One

Aroma formation by immobilized yeast cells in fermentation processes

(2014) V. Nedović et al.   YEAST

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

(2013) Elham Aslankoohi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Traditional biotechnology for new foods and beverages

(2013) Jeroen Hugenholtz   CURRENT OPINION IN BIOTECHNOLOGY

Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

(2013) J. R. Mouret et al.   Food and Bioprocess Technology

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Influence of commercial baker's yeasts on bread aroma profiles

(2013) Anja N. Birch et al.   FOOD RESEARCH INTERNATIONAL

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

(2013) Joshua Mesurolle et al.   MOLECULES

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

PTR-MS in Italy: A Multipurpose Sensor with Applications in Environmental, Agri-Food and Health Science

(2013) Luca Cappellin et al.   SENSORS

Genetic and Phenotypic Characteristics of Baker's Yeast: Relevance to Baking

(2013) Francisca Randez-Gil et al.   Annual Review of Food Science and Technology

On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

(2012) Luca Cappellin et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Volatile Bio-ester Production from Orange Pulp-Containing Medium Using Saccharomyces cerevisiae

(2012) Fani Mantzouridou et al.   Food and Bioprocess Technology

From conventional proton-transfer-reaction mass spectrometry (PTR-MS) to universal trace gas analysis

(2012) Philipp Sulzer et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads

(2012) Saw Ying et al.   MOLECULES

Retronasal perception of odors

(2012) Viola Bojanowski et al.   PHYSIOLOGY & BEHAVIOR

Fast Direct Injection Mass-Spectrometric Characterization of Stimuli for Insect Electrophysiology by Proton Transfer Reaction-Time of Flight Mass-Spectrometry (PTR-ToF-MS)

(2012) Marco Tasin et al.   SENSORS

Application of Sensory and Instrumental Volatile Analyses to Dairy Products

(2012) A.E. Croissant et al.   Annual Review of Food Science and Technology

Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

(2012) Vittorio Capozzi et al.   Frontiers in Microbiology

PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

(2011) Christos Soukoulis et al.   Food and Bioprocess Technology

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

(2011) Franco Biasioli et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication

(2010) Masanobu Onishi et al.   Food and Bioprocess Technology

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

On data analysis in PTR-TOF-MS: From raw spectra to data mining

(2010) Luca Cappellin et al.   SENSORS AND ACTUATORS B-CHEMICAL

Role of Saccharomyces cerevisiae Oxidoreductases Bdh1p and Ara1p in the Metabolism of Acetoin and 2,3-Butanediol

(2009) E. Gonzalez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial formation of esters

(2009) Yong Cheol Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

An online ultra-high sensitivity Proton-transfer-reaction mass-spectrometer combined with switchable reagent ion capability (PTR+SRI−MS)

(2009) A. Jordan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

(2009) Luca Cappellin et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

THE ATTITUDES OF EUROPEAN CONSUMERS TOWARD INNOVATION IN BREAD; INTEREST OF THE CONSUMERS TOWARD SELECTED QUALITY ATTRIBUTES

(2009) J.L. LAMBERT et al.   JOURNAL OF SENSORY STUDIES

Production and biological function of volatile esters inSaccharomyces cerevisiae

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

Linking gene regulation and the exo-metabolome: A comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast

(2008) Debra Rossouw et al.   BMC GENOMICS

Retronasal Perception of Odors

(2008) Thomas Hummel   CHEMISTRY & BIODIVERSITY

New ways to understand aroma perception

(2007) Simona Negoias et al.   FOOD CHEMISTRY