These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

154 related articles for article (PubMed ID: 16939299)

  • 1. Mousy off-flavor: a review.
    Snowdon EM; Bowyer MC; Grbin PR; Bowyer PK
    J Agric Food Chem; 2006 Sep; 54(18):6465-74. PubMed ID: 16939299
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.
    Grbin PR; Herderich M; Markides A; Lee TH; Henschke PA
    J Agric Food Chem; 2007 Dec; 55(26):10872-9. PubMed ID: 18038976
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.
    Costello PJ; Henschke PA
    J Agric Food Chem; 2002 Nov; 50(24):7079-87. PubMed ID: 12428963
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine.
    Romano A; Perello MC; de Revel G; Lonvaud-Funel A
    J Appl Microbiol; 2008 Jun; 104(6):1577-85. PubMed ID: 18194246
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Wine chemistry and flavor: looking into the crystal glass.
    Ebeler SE; Thorngate JH
    J Agric Food Chem; 2009 Sep; 57(18):8098-108. PubMed ID: 19719127
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines.
    Couto JA; Barbosa A; Hogg T
    Lett Appl Microbiol; 2005; 41(6):505-10. PubMed ID: 16305678
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
    Piškur J; Ling Z; Marcet-Houben M; Ishchuk OP; Aerts A; LaButti K; Copeland A; Lindquist E; Barry K; Compagno C; Bisson L; Grigoriev IV; Gabaldón T; Phister T
    Int J Food Microbiol; 2012 Jul; 157(2):202-9. PubMed ID: 22663979
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must.
    Comitini F; Ciani M
    FEMS Microbiol Lett; 2011 Mar; 316(1):77-82. PubMed ID: 21204930
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
    Vigentini I; Romano A; Compagno C; Merico A; Molinari F; Tirelli A; Foschino R; Volonterio G
    FEMS Yeast Res; 2008 Nov; 8(7):1087-96. PubMed ID: 18565109
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.
    Couto JA; Neves F; Campos F; Hogg T
    Int J Food Microbiol; 2005 Oct; 104(3):337-44. PubMed ID: 15996781
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.
    Benito S; Palomero F; Morata A; Calderón F; Suárez-Lepe JA
    J Food Sci; 2009; 74(1):M15-22. PubMed ID: 19200101
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction.
    Kiyomichi D; Franc C; Moulis P; Riquier L; Ballestra P; Marchand S; Tempère S; de Revel G
    Food Chem; 2023 Jun; 411():135454. PubMed ID: 36681024
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
    Curtin CD; Langhans G; Henschke PA; Grbin PR
    Food Microbiol; 2013 Dec; 36(2):241-7. PubMed ID: 24010603
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains.
    Crauwels S; Van Opstaele F; Jaskula-Goiris B; Steensels J; Verreth C; Bosmans L; Paulussen C; Herrera-Malaver B; de Jonge R; De Clippeleer J; Marchal K; De Samblanx G; Willems KA; Verstrepen KJ; Aerts G; Lievens B
    FEMS Yeast Res; 2017 Jan; 17(1):. PubMed ID: 27956491
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
    Coton M; Romano A; Spano G; Ziegler K; Vetrana C; Desmarais C; Lonvaud-Funel A; Lucas P; Coton E
    Food Microbiol; 2010 Dec; 27(8):1078-85. PubMed ID: 20832688
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine.
    du Toit WJ; Pretorius IS; Lonvaud-Funel A
    J Appl Microbiol; 2005; 98(4):862-71. PubMed ID: 15752332
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Acetic acid bacteria spoilage of bottled red wine -- a review.
    Bartowsky EJ; Henschke PA
    Int J Food Microbiol; 2008 Jun; 125(1):60-70. PubMed ID: 18237809
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
    Oelofse A; Lonvaud-Funel A; du Toit M
    Food Microbiol; 2009 Jun; 26(4):377-85. PubMed ID: 19376458
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Bacterial spoilage of wine and approaches to minimize it.
    Bartowsky EJ
    Lett Appl Microbiol; 2009 Feb; 48(2):149-56. PubMed ID: 19141041
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
    Harris V; Ford CM; Jiranek V; Grbin PR
    Appl Microbiol Biotechnol; 2008 Apr; 78(6):997-1006. PubMed ID: 18322682
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.