Related references
Note: Only part of the references are listed.Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing
Zhiqiang Kong et al.
FOOD CHEMISTRY (2016)
Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology
Zhiqiang Kong et al.
FOOD CONTROL (2016)
Metabolite Modulation in Human Plasma in the Early Phase of Acclimatization to Hypobaric Hypoxia
Wen-Ting Liao et al.
SCIENTIFIC REPORTS (2016)
Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose
Hui Guohua et al.
FOOD CHEMISTRY (2015)
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
Jiri Stribny et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Qualification and quantisation of processed strawberry juice based on electronic nose and tongue
Shanshan Qiu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Yeast diversity and native vigor for flavor phenotypes
Francisco Carrau et al.
TRENDS IN BIOTECHNOLOGY (2015)
A Review on the Fermentation of Foods and the Residues of Pesticides-Biotransformation of Pesticides and Effects on Fermentation and Food Quality
Jorge Regueiro et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Metabolic profiling of yeast culture using gas chromatography coupled with orthogonal acceleration accurate mass time-of-flight mass spectrometry: Application to biomarker discovery
Elsuida Kondo et al.
ANALYTICA CHIMICA ACTA (2014)
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue
M. L. Rodriguez-Mendez et al.
FOOD CHEMISTRY (2014)
Metabonomic study of chronic heart failure and effects of Chinese herbal decoction in rats
Na Guo et al.
JOURNAL OF CHROMATOGRAPHY A (2014)
Application of stable isotopes to investigate the metabolism of fatty acids, glycerophospholipid and sphingolipid species
Josef Ecker et al.
PROGRESS IN LIPID RESEARCH (2014)
On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review
Miguel Peris et al.
ANALYTICA CHIMICA ACTA (2013)
Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach
Daniel Langos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Review: Toxicometabolomics
Mounir Bouhifd et al.
JOURNAL OF APPLIED TOXICOLOGY (2013)
Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines
M. Gonzalez-Alvarez et al.
FOOD CHEMISTRY (2012)
Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer
Simon Navarro et al.
FOOD CHEMISTRY (2011)
Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems
Teresa Garde-Cerdan et al.
FOOD CHEMISTRY (2011)
Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking
Simon Navarro et al.
FOOD CHEMISTRY (2011)
Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines
R. M. Gonzalez-Rodriguez et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
Francisco Carrau et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Global metabolic profiling procedures for urine using UPLC-MS
Elizabeth J. Want et al.
NATURE PROTOCOLS (2010)
A comparative study of Saccharomyces cerevisiae sensitivity against eight yeast species sensitivities to a range of toxicants
Patricia Bi Fai et al.
CHEMOSPHERE (2009)
Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines
Jose Oliva et al.
ANALYTICA CHIMICA ACTA (2008)
Oxidative damage mediated by Herbicides on yeast cells
Daniela Braconi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
LC-MS-based metabonomics analysis
Xin Lu et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2008)
Mold and mycotoxin problems encountered during malting and brewing
Charlene E. Wolf-Hall
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Influence of fungicide residues on the primary fermentation of young lager beer
Simon Navarro et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Stability, dose uniformity, and palatability of three counterterrorism drugs - Human subject and electronic tongue studies
N Sadrieh et al.
PHARMACEUTICAL RESEARCH (2005)
Gene transcription profiles of Saccharomyces cerevisiae after treatment with plant protection fungicides that inhibit ergosterol biosynthesis
IA Kagan et al.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY (2005)
Implications of nitrogen nutrition for grapes, fermentation and wine
SJ Bell et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains
MA García et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters
KJ Verstrepen et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Yeast interactions and wine flavour
GH Fleet
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Formation of wine aroma: Tones and imperfections caused by minor components (review)
AF Pisarnitskii
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2001)
Share Paper
