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143 related items for PubMed ID: 36192873

  • 1. 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
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  • 3. Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
    Ugliano M, Siebert T, Mercurio M, Capone D, Henschke PA.
    J Agric Food Chem; 2008 Oct 08; 56(19):9175-82. PubMed ID: 18788746
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  • 5. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
    Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X.
    J Food Sci; 2023 Apr 08; 88(4):1392-1408. PubMed ID: 36855306
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  • 6. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM, Pietrowski Gde A, Braga CM, Rossi MJ, Ninow J, Machado Dos Santos TP, Wosiacki G, Jorge RM, Nogueira A.
    J Food Sci; 2015 Jun 08; 80(6):C1170-7. PubMed ID: 25920613
    [Abstract] [Full Text] [Related]

  • 7. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 08; 105():713-723. PubMed ID: 29433266
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  • 8. Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine.
    Lytra G, Miot-Sertier C, Moine V, Coulon J, Barbe JC.
    Food Res Int; 2020 Sep 08; 135():109294. PubMed ID: 32527485
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  • 9. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
    [Abstract] [Full Text] [Related]

  • 10. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider.
    Ma S, Neilson A, Lahne J, Peck G, O'Keefe S, Hurley EK, Sandbrook A, Stewart A.
    J Food Sci; 2018 Nov 02; 83(11):2772-2781. PubMed ID: 30347443
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  • 11. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media.
    Seguinot P, Rollero S, Sanchez I, Sablayrolles JM, Ortiz-Julien A, Camarasa C, Mouret JR.
    Food Microbiol; 2018 Dec 02; 76():29-39. PubMed ID: 30166153
    [Abstract] [Full Text] [Related]

  • 12. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
    Niu Y, Wang R, Xiao Z, Zhu J, Sun X, Wang P.
    Food Res Int; 2019 Jun 02; 120():92-101. PubMed ID: 31000313
    [Abstract] [Full Text] [Related]

  • 13. Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
    Torrea D, Varela C, Ugliano M, Ancin-Azpilicueta C, Leigh Francis I, Henschke PA.
    Food Chem; 2011 Aug 01; 127(3):1072-83. PubMed ID: 25214098
    [Abstract] [Full Text] [Related]

  • 14. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine.
    Wang SY, Li YQ, Li T, Yang HY, Ren J, Zhang BL, Zhu BQ.
    Molecules; 2016 Dec 29; 22(1):. PubMed ID: 28036078
    [Abstract] [Full Text] [Related]

  • 15. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan 29; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 16. Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.
    Seguinot P, Bloem A, Brial P, Meudec E, Ortiz-Julien A, Camarasa C.
    Int J Food Microbiol; 2020 Mar 02; 316():108441. PubMed ID: 31778839
    [Abstract] [Full Text] [Related]

  • 17. Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine.
    Lola D, Kalloniati C, Dimopoulou M, Kanapitsas A, Papadopoulos G, Dorignac É, Flemetakis E, Kotseridis Y.
    J Agric Food Chem; 2023 Feb 15; 71(6):2952-2963. PubMed ID: 36719992
    [Abstract] [Full Text] [Related]

  • 18. Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation.
    Song Y, Gibney P, Cheng L, Liu S, Peck G.
    Front Microbiol; 2020 Feb 15; 11():1264. PubMed ID: 32670223
    [Abstract] [Full Text] [Related]

  • 19. Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.
    Carrau F, Medina K, Fariña L, Boido E, Dellacassa E.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):81-5. PubMed ID: 20692063
    [Abstract] [Full Text] [Related]

  • 20. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations.
    Wei J, Zhang Y, Qiu Y, Guo H, Ju H, Wang Y, Yuan Y, Yue T.
    Food Chem; 2020 Feb 15; 306():125623. PubMed ID: 31606633
    [Abstract] [Full Text] [Related]

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