Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. (Q46733837)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:28630328 AND SRC:MED&resulttype=core&format=json

7 March 2020

title

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:28630328 AND SRC:MED&resulttype=core&format=json

7 March 2020

Candida zemplinina

1 reference

based on heuristic

inferred from title

Saccharomyces cerevisiae

1 reference

4

1 reference

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7 March 2020

author name string

Y Romboli

1

1 reference

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7 March 2020

S Mangani

2

1 reference

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7 March 2020

G Buscioni

3

1 reference

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7 March 2020

M Vincenzini

5

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7 March 2020

publication date

5 May 2015

1 reference

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World Journal of Microbiology and Biotechnology

7 March 2020

published in

1 reference

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7 March 2020

volume

31

1 reference

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7 March 2020

issue

7

1 reference

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7 March 2020

page(s)

1137-1145

1 reference

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Saccharomyces bacillaris is not a synonym of Candida stellata: reinstatement as Starmerella bacillaris comb. nov

7 March 2020

cites work

1 reference

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Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine

21 January 2018

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Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content.

21 January 2018

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The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism

21 January 2018

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Metabolite profiling of grape: Flavonols and anthocyanins

21 January 2018

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Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins

21 January 2018

1 reference

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Anthocyanins from red wine--their stability under simulated gastrointestinal digestion

21 January 2018

1 reference

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Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines

21 January 2018

1 reference

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Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

21 January 2018

1 reference

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Direct liquid chromatography method for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines

21 January 2018

1 reference

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Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations

21 January 2018

1 reference

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The flavonoid quercetin in disease prevention and therapy: Facts and fancies

21 January 2018

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Diversity of Candida zemplinina strains from grapes and Italian wines.

21 January 2018

1 reference

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Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

21 January 2018

1 reference

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Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

21 January 2018

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Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

21 January 2018

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/28630328