Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

(2012) Esther Perez-Carrillo et al.   BIOCHEMICAL ENGINEERING JOURNAL

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

(2012) Susanne Procopio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spirits

(2010) Grzegorz Kłosowski et al.   BIORESOURCE TECHNOLOGY

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

Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

(2008) R. Borneo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

(2008) Dirk W. Lachenmeier et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY