139 related articles for article (PubMed ID: 34299536)
1. New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto-Enol Tautomerism of 3-
Muhl JR; Pilkington LI; Deed RC
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299536
[TBL] [Abstract][Full Text] [Related]
2. Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.
Takase H; Sasaki K; Kiyomichi D; Kobayashi H; Matsuo H; Takata R
Food Chem; 2018 Sep; 259():99-104. PubMed ID: 29680068
[TBL] [Abstract][Full Text] [Related]
3. Insights into the relative contribution of four precursors to 3-sulfanylhexan-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation.
Muhl JR; Pilkington LI; Fedrizzi B; Deed RC
Food Chem; 2024 Aug; 449():139193. PubMed ID: 38604037
[TBL] [Abstract][Full Text] [Related]
4. Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.
Helwi P; Guillaumie S; Thibon C; Keime C; Habran A; Hilbert G; Gomes E; Darriet P; Delrot S; van Leeuwen C
BMC Plant Biol; 2016 Aug; 16(1):173. PubMed ID: 27498539
[TBL] [Abstract][Full Text] [Related]
5. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
Thibon C; Böcker C; Shinkaruk S; Moine V; Darriet P; Dubourdieu D
Food Chem; 2016 May; 199():711-9. PubMed ID: 26776028
[TBL] [Abstract][Full Text] [Related]
6. Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol.
Kiene F; Pretorius IS; Rauhut D; von Wallbrunn C; van Wyk N
J Agric Food Chem; 2021 Oct; 69(40):11919-11925. PubMed ID: 34609136
[TBL] [Abstract][Full Text] [Related]
7. Exploring the Equilibrium between Glut3SHal and Glut3SH-SO
Muhl JR; Pilkington LI; Fedrizzi B; Deed RC
J Agric Food Chem; 2024 Jan; 72(4):1902-1913. PubMed ID: 36988295
[TBL] [Abstract][Full Text] [Related]
8. Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine.
Muhl JR; Pilkington LI; Fedrizzi B; Deed RC
Foods; 2022 Jul; 11(14):. PubMed ID: 35885295
[TBL] [Abstract][Full Text] [Related]
9. The grape must non-Saccharomyces microbial community: impact on volatile thiol release.
Zott K; Thibon C; Bely M; Lonvaud-Funel A; Dubourdieu D; Masneuf-Pomarede I
Int J Food Microbiol; 2011 Dec; 151(2):210-5. PubMed ID: 21974981
[TBL] [Abstract][Full Text] [Related]
10. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release.
Hou R; Jelley RE; van Leeuwen KA; Pinu FR; Fedrizzi B; Deed RC
FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 37279910
[TBL] [Abstract][Full Text] [Related]
11. Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
Renault P; Coulon J; Moine V; Thibon C; Bely M
Front Microbiol; 2016; 7():293. PubMed ID: 27014216
[TBL] [Abstract][Full Text] [Related]
12. 3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea.
Thibon C; Cluzet S; Mérillon JM; Darriet P; Dubourdieu D
J Agric Food Chem; 2011 Feb; 59(4):1344-51. PubMed ID: 21235257
[TBL] [Abstract][Full Text] [Related]
13. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
Harsch MJ; Benkwitz F; Frost A; Colonna-Ceccaldi B; Gardner RC; Salmon JM
J Agric Food Chem; 2013 Apr; 61(15):3703-13. PubMed ID: 23530468
[TBL] [Abstract][Full Text] [Related]
14. Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.
Thibon C; Marullo P; Claisse O; Cullin C; Dubourdieu D; Tominaga T
FEMS Yeast Res; 2008 Nov; 8(7):1076-86. PubMed ID: 18462383
[TBL] [Abstract][Full Text] [Related]
15. Evolution and Correlation of
Wang X; Chen L; Capone DL; Roland A; Jeffery DW
J Agric Food Chem; 2020 Aug; 68(32):8676-8687. PubMed ID: 32786724
[No Abstract] [Full Text] [Related]
16. Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions.
Nikolantonaki M; Jourdes M; Shinoda K; Teissedre PL; Quideau S; Darriet P
J Agric Food Chem; 2012 Mar; 60(10):2647-56. PubMed ID: 22324817
[TBL] [Abstract][Full Text] [Related]
17. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T
Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162
[TBL] [Abstract][Full Text] [Related]
18. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
Capone DL; Sefton MA; Hayasaka Y; Jeffery DW
J Agric Food Chem; 2010 Feb; 58(3):1390-5. PubMed ID: 20078076
[TBL] [Abstract][Full Text] [Related]
19. Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.
Roland A; Schneider R; Razungles A; Le Guernevé C; Cavelier F
J Agric Food Chem; 2010 Oct; 58(19):10684-9. PubMed ID: 20825191
[TBL] [Abstract][Full Text] [Related]
20. Quantitative determination of sulfur containing wine odorants at sub-ppb levels. 1. Synthesis of the deuterated analogues.
Kotseridis Y; Ray JL; Augier C; Baumes R
J Agric Food Chem; 2000 Dec; 48(12):5819-23. PubMed ID: 11141254
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
