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 *

116 related articles for article (PubMed ID: 36461261)

  • 1. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.
    Ribeiro-Filho N; Linforth R; Bora N; Powell CD; Fisk ID
    Food Res Int; 2022 Dec; 162(Pt A):112044. PubMed ID: 36461261
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of essential inorganic elements on flavour formation during yeast fermentation.
    Ribeiro-Filho N; Linforth R; Powell CD; Fisk ID
    Food Chem; 2021 Nov; 361():130025. PubMed ID: 34029908
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.
    Mendes I; Sanchez I; Franco-Duarte R; Camarasa C; Schuller D; Dequin S; Sousa MJ
    BMC Genomics; 2017 Jun; 18(1):455. PubMed ID: 28595605
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
    Saerens SM; Verbelen PJ; Vanbeneden N; Thevelein JM; Delvaux FR
    Appl Microbiol Biotechnol; 2008 Oct; 80(6):1039-51. PubMed ID: 18751696
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions.
    Hiralal L; Olaniran AO; Pillay B
    J Biosci Bioeng; 2014 Jan; 117(1):57-64. PubMed ID: 23845914
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.
    Stribny J; Romagnoli G; Pérez-Torrado R; Daran JM; Querol A
    Microb Cell Fact; 2016 Mar; 15():51. PubMed ID: 26971319
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
    Stribny J; Gamero A; Pérez-Torrado R; Querol A
    Int J Food Microbiol; 2015 Jul; 205():41-6. PubMed ID: 25886016
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast.
    Shen HY; De Schrijver S; Moonjai N; Verstrepen KJ; Delvaux F; Delvaux FR
    Appl Microbiol Biotechnol; 2004 Jun; 64(5):636-43. PubMed ID: 14676983
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae.
    Cordente AG; Swiegers JH; Hegardt FG; Pretorius IS
    FEMS Microbiol Lett; 2007 Feb; 267(2):159-66. PubMed ID: 17156120
    [TBL] [Abstract][Full Text] [Related]  

  • 10. High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation.
    Gamero A; Quintilla R; Groenewald M; Alkema W; Boekhout T; Hazelwood L
    Food Microbiol; 2016 Dec; 60():147-59. PubMed ID: 27554157
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
    Lee PR; Kho SH; Yu B; Curran P; Liu SQ
    Microb Biotechnol; 2013 Jul; 6(4):385-93. PubMed ID: 23171032
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters.
    Tokpohozin SE; Fischer S; Becker T
    Food Microbiol; 2019 Oct; 83():181-186. PubMed ID: 31202411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C; Barker A; Tran T; Borneman A; Curtin C
    Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates.
    Lilly M; Bauer FF; Styger G; Lambrechts MG; Pretorius IS
    FEMS Yeast Res; 2006 Aug; 6(5):726-43. PubMed ID: 16879424
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Magnesium limitation and its role in apparent toxicity of ethanol during yeast fermentation.
    Dombek KM; Ingram LO
    Appl Environ Microbiol; 1986 Nov; 52(5):975-81. PubMed ID: 3539018
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider.
    Xu J; Guo L; Wang T; Ma M; Wang B; Wei X; Fan M
    Food Res Int; 2022 Nov; 161():111765. PubMed ID: 36192873
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.
    Meersman E; Steensels J; Struyf N; Paulus T; Saels V; Mathawan M; Allegaert L; Vrancken G; Verstrepen KJ
    Appl Environ Microbiol; 2016 Jan; 82(2):732-46. PubMed ID: 26590272
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT; van Mastrigt O; Block DE; Notebaart RA; Smid EJ
    Microbiol Spectr; 2021 Sep; 9(1):e0048521. PubMed ID: 34287034
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae.
    Mouret JR; Cadiere A; Aguera E; Rollero S; Ortiz-Julien A; Sablayrolles JM; Dequin S
    Yeast; 2015 Jan; 32(1):257-69. PubMed ID: 24989462
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast.
    Pires EJ; Teixeira JA; Brányik T; Vicente AA
    Appl Microbiol Biotechnol; 2014 Mar; 98(5):1937-49. PubMed ID: 24384752
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.