Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains (Q92056620)

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scientific article published on 30 November 2018

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English	Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains	scientific article published on 30 November 2018

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scholarly article

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31093423 AND SRC:MED&resulttype=core&format=json

26 April 2020

Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains (English)

1 reference

Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31093423 AND SRC:MED&resulttype=core&format=json

26 April 2020

Syzygium samarangense

object named as

Syzygium samarangense

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based on heuristic

inferred from title

Saccharomyces cerevisiae

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based on heuristic

inferred from title

5

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26 April 2020

author name string

Xue Lin

1

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26 April 2020

Xiaoping Hu

2

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26 April 2020

Wuyang Wu

3

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26 April 2020

Sixin Liu

4

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26 April 2020

publication date

30 November 2018

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26 April 2020

Food Science and Biotechnology

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26 April 2020

28

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26 April 2020

3

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26 April 2020

657-667

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26 April 2020

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

23 February 2021

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation.

1 reference

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23 February 2021

Impact of Postharvest Nitric Oxide Treatment on Lignin Biosynthesis-Related Genes in Wax Apple (Syzygium samarangense) Fruit

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

23 February 2021

Vescalagin from Pink Wax Apple [Syzygium samarangense (Blume) Merrill and Perry] Alleviates Hepatic Insulin Resistance and Ameliorates Glycemic Metabolism Abnormality in Rats Fed a High-Fructose Diet.

1 reference

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Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine

1 reference

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How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

1 reference

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23 February 2021

Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

23 February 2021

Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

23 February 2021

Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=6484073

23 February 2021

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

1 reference

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23 February 2021

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

1 reference

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23 February 2021

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

1 reference

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23 February 2021

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties.

1 reference

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23 February 2021

Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China

1 reference

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23 February 2021

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures

1 reference

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23 February 2021

Modulation of volatile sulfur compounds by wine yeast.

1 reference

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23 February 2021

Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

1 reference

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23 February 2021

Methionine catabolism in Saccharomyces cerevisiae

1 reference

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23 February 2021

Evolution of acetic Acid bacteria during fermentation and storage of wine

1 reference

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23 February 2021

Enzymology and molecular biology of prokaryotic sulfite oxidation.

1 reference

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23 February 2021

Identifiers

10.1007/S10068-018-0511-1

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31093423 AND SRC:MED&resulttype=core&format=json

26 April 2020

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31093423 AND SRC:MED&resulttype=core&format=json

26 April 2020

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31093423 AND SRC:MED&resulttype=core&format=json

26 April 2020

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