相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review
Albert Mas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)
Lipids from Insects in Cosmetics and for Personal Care Products
Antonio Franco et al.
INSECTS (2022)
Characterization of chitin and chitosan derived from Hermetia illucens, a further step in a circular economy process
Micaela Triunfo et al.
SCIENTIFIC REPORTS (2022)
Antimicrobial properties of chitosan from different developmental stages of the bioconverter insect Hermetia illucens
Anna Guarnieri et al.
SCIENTIFIC REPORTS (2022)
Relevance and perspectives of the use of chitosan in winemaking: a review
Antonio Castro Marin et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Analysis of Transcriptomic Response to SO2 by Oenococcus oeni Growing in Continuous Culture
Cristobal A. Onetto et al.
MICROBIOLOGY SPECTRUM (2021)
Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae
Lucas Sales Queiroz et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Lipids from Hermetia illucens, an Innovative and Sustainable Source
Antonio Franco et al.
SUSTAINABILITY (2021)
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Giacomo Zara et al.
FERMENTATION-BASEL (2021)
Nutrient Recapture from Insect Farm Waste: Bioconversion with Hermetia illucens (L.) (Diptera: Stratiomyidae)
Costanza Jucker et al.
SUSTAINABILITY (2020)
Microbial Resources as a Tool for Enhancing Sustainability in Winemaking
Tiziana Nardi
MICROORGANISMS (2020)
Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Angela Capece et al.
MICROORGANISMS (2020)
Effectiveness of chitosan as an alternative to sulfites in red wine production
Luigi Picariello et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Current state of chitin purification and chitosan production from insects
Thomas Hahn et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2020)
Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
Irene Esparza et al.
BIOMOLECULES (2020)
The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
Stefano Scansani et al.
FOODS (2020)
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects
Kannan Mohan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Rearing substrate impacts growth and macronutrient composition of Hermetia illucens (L.) (Diptera: Stratiomyidae) larvae produced at an industrial scale
Andrea Scala et al.
SCIENTIFIC REPORTS (2020)
Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide
Kathleen Cuijvers et al.
FERMENTATION-BASEL (2020)
Some new findings on the potential use of biocompatible silver nanoparticles in winemaking
Irene Gil-Sanchez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Alternative Methods to SO2 for Microbiological Stabilization of Wine
Maria Tiziana Lisanti et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Antibacterial and antifungal properties of resveratrol
Martin Vestergaard et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2019)
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms
Antonio Castro Marin et al.
FOOD CHEMISTRY (2019)
Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains
Sydney C. Morgan et al.
FERMENTATION-BASEL (2019)
Conventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial Activity
Patricia A. Howe et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine
Donato Colangelo et al.
FOOD CHEMISTRY (2018)
Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
Estefani Garcia-Rios et al.
FOOD CONTROL (2018)
Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products
Vanessa Silva et al.
FOOD CONTROL (2018)
Insect (food) allergy and allergens
Steffie de Gier et al.
MOLECULAR IMMUNOLOGY (2018)
Molecular Diagnosis of Brettanomyces bruxellensis' Sulfur Dioxide Sensitivity Through Genotype Specific Method
Marta Avramova et al.
FRONTIERS IN MICROBIOLOGY (2018)
Effect of chitosan and SO2 on viability of Acetobacter strains in wine
Maria Jose Valera et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Opportunities and hurdles of edible insects for food and feed
D. Dobermann et al.
NUTRITION BULLETIN (2017)
Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria
Andrea Sabel et al.
BEVERAGES (2017)
Recent developments in antibacterial and antifungal chitosan and its derivatives
Arno Verlee et al.
CARBOHYDRATE POLYMERS (2017)
Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study
Maria Gilda Stivala et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines
Biljana Petrova et al.
OENO One (2016)
Omics for Investigating Chitosan as an Antifungal and Gene Modulator
Federico Lopez-Moya et al.
JOURNAL OF FUNGI (2016)
Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines
A. Garcia-Ruiz et al.
FOOD CONTROL (2015)
Chitin and chitosan as natural flocculants for beer clarification
Fatma Gassara et al.
JOURNAL OF FOOD ENGINEERING (2015)
Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model
Maria J. Ruiz-Moreno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Allergenic Proteins in Enology: A Review on Technological Applications and Safety Aspects
Elena Penas et al.
MOLECULES (2015)
Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review
Raul F. Guerrero et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effectiveness of chitosan against wine-related microorganisms
Simel Bagder Elmaci et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2015)
Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant
P. Taillandier et al.
JOURNAL OF APPLIED MICROBIOLOGY (2015)
EFFICACY OF DIMETHYL DICARBONATE AGAINST YEASTS ASSOCIATED WITH WASHINGTON STATE GRAPES AND WINES
J. M. Zuehlke et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology
Mahesh Chandra et al.
PLOS ONE (2015)
Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation
Jessica Noble et al.
MICROBIAL CELL FACTORIES (2015)
Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines
T. Garde-Cerdan et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)
Lysozyme in Wine: An Overview of Current and Future Applications
K. Liburdi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
Caure Portugal et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Efficacy of Chitosan in Inhibiting the Oxidation of (+)-Catechin in White Wine Model Solutions
Fabio Chinnici et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Underlying Mechanism of Antimicrobial Activity of Chitosan Microparticles and Implications for the Treatment of Infectious Diseases
Soo Jin Jeon et al.
PLOS ONE (2014)
The wine and beer yeast Dekkera bruxellensis
Anna Judith Schifferdecker et al.
YEAST (2014)
Potential of Insects as Food and Feed in Assuring Food Security
Arnold van Huis
ANNUAL REVIEW OF ENTOMOLOGY, VOL 58 (2013)
Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation
Dhouha Mamlouk et al.
INDIAN JOURNAL OF MICROBIOLOGY (2013)
The Antimicrobial Action of Chitosan Against the Wine Spoilage Yeast Brettanomyces/Dekkera
Delfim Ferreira et al.
JOURNAL OF CHITIN AND CHITOSAN SCIENCE (2013)
Assessment of Potential Effects of Common Fining Agents Used for White Wine Protein Stabilization
Ricardo Chagas et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts
Benoit Divol et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
Mickael C. Santos et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan
S. Quintela et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2012)
Colloidal silver complex as an alternative to sulphur dioxide in winemaking
Pedro M. Izquierdo-Canas et al.
FOOD CONTROL (2012)
Characterization of the viable but nonculturable (VBNC) state in the wine spoilage yeast Brettanomyces
Virginie Serpaggi et al.
FOOD MICROBIOLOGY (2012)
The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes
Durk Nijdam et al.
FOOD POLICY (2012)
Environmental Impact of the Production of Mealworms as a Protein Source for Humans - A Life Cycle Assessment
Dennis G. A. B. Oonincx et al.
PLOS ONE (2012)
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice
Aryou Emamifar et al.
FOOD CONTROL (2011)
Oxidation mechanisms occurring in wines
Carla Maria Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
Almudena Garcia-Ruiz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis
Monica Agnolucci et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Antimicrobial properties of chitosan and mode of action: A state of the art review
Ming Kong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Antibacterial activity of chitosans with different degrees of deacetylation and viscosities
Eun Ju Jung et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Biological Activities of Polyphenols from Grapes
En-Qin Xia et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Review of Antimicrobial and Antioxidative Activities of Chitosans in Food
Mendel Friedman et al.
JOURNAL OF FOOD PROTECTION (2010)
A review of the antibacterial effects of silver nanomaterials and potential implications for human health and the environment
Catalina Marambio-Jones et al.
JOURNAL OF NANOPARTICLE RESEARCH (2010)
Ochratoxin A: General Overview and Actual Molecular Status
Andre el Khoury et al.
TOXINS (2010)
Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage
S. Kallithraka et al.
FOOD CHEMISTRY (2009)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines
Francesca Sonni et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg
Patrick Weber et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Noble metal nanoparticles for water purification: A critical review
T. Pradeep et al.
THIN SOLID FILMS (2009)
Chitosan and its antimicrobial potential - a critical literature survey
Dina Raafat et al.
MICROBIAL BIOTECHNOLOGY (2009)
Insights into the mode of action of chitosan as an antibacterial compound
Dina Raafat et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Mechanisms of oxidative browning of wine
Hua Li et al.
FOOD CHEMISTRY (2008)
Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine
Vincent Renouf et al.
FOOD CONTROL (2008)
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
A. Garcia-Ruiz et al.
FOOD CONTROL (2008)
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
A. Costa et al.
FOOD MICROBIOLOGY (2008)
Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide
A. Barata et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Reduction of ochratoxin A levels in red wine by bentonite, modified bentonites, and chitosan
Hayriye Mine Kurtbay et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines
A. Bornet et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Antibacterial effect of phenolic compounds from different wines
M. J. Rodriguez Vaquero et al.
FOOD CONTROL (2007)
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
R. Suarez et al.
FOOD CHEMISTRY (2007)
Cellular processes and pathways that protect Saccharomyces cerevisiae cells against the plasma membrane-perturbing compound chitosan
Anna Zakrzewska et al.
EUKARYOTIC CELL (2007)
Chitin and chitosan: Properties and applications
Marguerite Rinaudo
PROGRESS IN POLYMER SCIENCE (2006)
Application of fungal chitosan for clarification of apple juice
V Rungsardthong et al.
PROCESS BIOCHEMISTRY (2006)
Genetic characterization of strains of Saccharomyces cerevisiae responsible for 'refermentation' in Botrytis-affected wines
B Divol et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Chitin and chitosan: Functional biopolymers from marine crustaceans
Keisuke Kurita
MARINE BIOTECHNOLOGY (2006)
Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wine
B Divol et al.
FOOD MICROBIOLOGY (2005)
The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine
WJ du Toit et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Resistance screening essay of wine lactic acid bacteria on lysozyme:: Efficacy of lysozyme in unclarified grape musts
C Delfini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
G Gil et al.
BIOTECHNOLOGY LETTERS (2004)
Interactions of metal ions with chitosan-based sorbents: a review
E Guibal
SEPARATION AND PURIFICATION TECHNOLOGY (2004)
Clarification of fruit juice with chitosan
S Chatterjee et al.
PROCESS BIOCHEMISTRY (2004)
The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage
EJ Bartowsky et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2004)
Selective antimicrobial action of chitosan against spoilage yeasts in mixed culture fermentations
L Gomez-Rivas et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2004)
Chitosan as antimicrobial agent: Applications and mode of action
EI Rabea et al.
BIOMACROMOLECULES (2003)
Membrane damage to bacteria caused by single and combined biocides
MD Johnston et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii
FM Campos et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC)
C Delfini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Chitosan inhibits growth of spoilage micro-organisms in chilled pork products
S Sagoo et al.
FOOD MICROBIOLOGY (2002)
Antibacterial activity of chitosans and chitosan oligomers with different molecular weights
HK No et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation
GJ Tsai et al.
FISHERIES SCIENCE (2002)
Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria
IM Helander et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Role of sulfite additives in wine induced asthma: Single dose and cumulative dose studies
H Vally et al.
THORAX (2001)
Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
MR Alberto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Antimicrobial effect of chitooligosaccharides produced by bioreactor
YJ Jeon et al.
CARBOHYDRATE POLYMERS (2001)
The viable but non-culturable state of wine micro-organisms during storage
V Millet et al.
LETTERS IN APPLIED MICROBIOLOGY (2000)
Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods
J Rhoades et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)