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Journal Abstract Search

143 related items for PubMed ID: 17117809

  • 1. Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes.
    La Guerche S, Dauphin B, Pons M, Blancard D, Darriet P.
    J Agric Food Chem; 2006 Nov 29; 54(24):9193-200. PubMed ID: 17117809
    [Abstract] [Full Text] [Related]

  • 2. Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum.
    La Guerche S, Chamont S, Blancard D, Dubourdieu D, Darriet P.
    Antonie Van Leeuwenhoek; 2005 Aug 29; 88(2):131-9. PubMed ID: 16096689
    [Abstract] [Full Text] [Related]

  • 3. Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum.
    Morales-Valle H, Silva LC, Paterson RR, Venâncio A, Lima N.
    Food Microbiol; 2011 Aug 29; 28(5):1048-53. PubMed ID: 21569951
    [Abstract] [Full Text] [Related]

  • 4. Microextraction and Gas Chromatography/Mass Spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice.
    Morales-Valle H, Silva LC, Paterson RR, Oliveira JM, Venâncio A, Lima N.
    J Microbiol Methods; 2010 Oct 29; 83(1):48-52. PubMed ID: 20655340
    [Abstract] [Full Text] [Related]

  • 5. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.
    Steel CC, Blackman JW, Schmidtke LM.
    J Agric Food Chem; 2013 Jun 05; 61(22):5189-206. PubMed ID: 23675852
    [Abstract] [Full Text] [Related]

  • 6. Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
    Darriet P, Pons M, Henry R, Dumont O, Findeling V, Cartolaro P, Calonnec A, Dubourdieu D.
    J Agric Food Chem; 2002 May 22; 50(11):3277-82. PubMed ID: 12009998
    [Abstract] [Full Text] [Related]

  • 7. Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice.
    La Guerche S, De Senneville L, Blancard D, Darriet P.
    Antonie Van Leeuwenhoek; 2007 Oct 22; 92(3):331-41. PubMed ID: 17562219
    [Abstract] [Full Text] [Related]

  • 8. Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.
    Sadoughi N, Schmidtke LM, Antalick G, Blackman JW, Steel CC.
    J Agric Food Chem; 2015 Mar 25; 63(11):2877-85. PubMed ID: 25703150
    [Abstract] [Full Text] [Related]

  • 9. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes.
    Lleixà J, Kioroglou D, Mas A, Portillo MDC.
    Int J Food Microbiol; 2018 Sep 20; 281():36-46. PubMed ID: 29807290
    [Abstract] [Full Text] [Related]

  • 10. Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production.
    La Guerche S, Garcia C, Darriet P, Dubourdieu D, Labarère J.
    Curr Microbiol; 2004 Jun 20; 48(6):405-11. PubMed ID: 15170234
    [Abstract] [Full Text] [Related]

  • 11. Postharvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes.
    Lorenzini M, Azzolini M, Tosi E, Zapparoli G.
    J Appl Microbiol; 2013 Mar 20; 114(3):762-70. PubMed ID: 23163324
    [Abstract] [Full Text] [Related]

  • 12. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.
    Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B.
    Food Chem; 2018 Oct 15; 263():42-50. PubMed ID: 29784326
    [Abstract] [Full Text] [Related]

  • 13. A CAPS test allowing a rapid distinction of Penicillium expansum among fungal species collected on grape berries, inferred from the sequence and secondary structure of the mitochondrial SSU-rRNA.
    Garcia C, La Guerche S, Mouhamadou B, Férandon C, Labarère J, Blancard D, Darriet P, Barroso G.
    Int J Food Microbiol; 2006 Oct 01; 111(3):183-90. PubMed ID: 16935376
    [Abstract] [Full Text] [Related]

  • 14. Influence of the region of origin on the mycobiota of grapes with emphasis on Aspergillus and Penicillium species.
    Serra R, Lourenço A, Alípio P, Venâncio A.
    Mycol Res; 2006 Aug 01; 110(Pt 8):971-8. PubMed ID: 16891107
    [Abstract] [Full Text] [Related]

  • 15. Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.
    Sarrazin E, Shinkaruk S, Tominaga T, Bennetau B, Frérot E, Dubourdieu D.
    J Agric Food Chem; 2007 Feb 21; 55(4):1437-44. PubMed ID: 17249683
    [Abstract] [Full Text] [Related]

  • 16. Changes in sour rotten grape berry microbiota during ripening and wine fermentation.
    Barata A, Malfeito-Ferreira M, Loureiro V.
    Int J Food Microbiol; 2012 Mar 15; 154(3):152-61. PubMed ID: 22277696
    [Abstract] [Full Text] [Related]

  • 17. Filamentous fungi associated with natural infection of noble rot on withered grapes.
    Lorenzini M, Simonato B, Favati F, Bernardi P, Sbarbati A, Zapparoli G.
    Int J Food Microbiol; 2018 May 02; 272():83-86. PubMed ID: 29550687
    [Abstract] [Full Text] [Related]

  • 18. Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines.
    Azzolini M, Tosi E, Faccio S, Lorenzini M, Torriani S, Zapparoli G.
    FEMS Yeast Res; 2013 Sep 02; 13(6):540-52. PubMed ID: 23710966
    [Abstract] [Full Text] [Related]

  • 19. Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins.
    Rousseaux S, Diguta CF, Radoï-Matei F, Alexandre H, Guilloux-Bénatier M.
    Food Microbiol; 2014 Apr 02; 38():104-21. PubMed ID: 24290633
    [Abstract] [Full Text] [Related]

  • 20. Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice.
    Marchal R, Salmon T, Gonzalez R, Kemp B, Vrigneau C, Williams P, Doco T.
    Molecules; 2020 Jan 22; 25(3):. PubMed ID: 31979163
    [Abstract] [Full Text] [Related]

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