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。Glutathione production by Saccharomyces cerevisiae: current state and perspectives
Lucielen Oliveira Santos et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2022)
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
Renato L. Binati et al.
FOOD RESEARCH INTERNATIONAL (2022)
A novel HPLC-MS/MS approach for the identification of biological thiols in vegetables
Silvia Millan et al.
FOOD CHEMISTRY (2021)
Brine-Releasable Hydrogen Sulfide in Wine: Mechanism of Release from Copper Complexes and Effects of Glutathione
Rachel B. Allison et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Optimized Protocol for the In Situ Derivatization of Glutathione with N-Ethylmaleimide in Cultured Cells and the Simultaneous Determination of Glutathione/Glutathione Disulfide Ratio by HPLC-UV-QTOF-MS
Xueni Sun et al.
METABOLITES (2020)
Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition
P. Wegmann-Herr et al.
42ND WORLD CONGRESS OF VINE AND WINE (2019)
Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling
Marlize Z. Bekker et al.
FOOD CHEMISTRY (2018)
Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae
Anthony R. Borneman et al.
G3-GENES GENOMES GENETICS (2016)
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
Alexandre Pons et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines
Christine M. Mayr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS
Anna Vallverdu-Queralt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Evolutionary Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts
Souhir Marsit et al.
MOLECULAR BIOLOGY AND EVOLUTION (2015)
Effect of Reductive Pressing on the Concentration of Reduced Glutathione and Phenols in the Musts of Four Italian Cultivars
Silvia Motta et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
MET2 affects production of hydrogen sulfide during wine fermentation
Chien Huang et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Quantification of thiols and disulfides
Jakob R. Winther et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2014)
IMPACT OF USING NEW COMMERCIAL GLUTATHIONE ENRICHED INACTIVE DRY YEAST OENOLOGICAL PREPARATIONS ON THE AROMA AND SENSORY PROPERTIES OF WINES
I. Andujar-Ortiz et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine
E. C. Kritzinger et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2013)
Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition
Carien Coetzee et al.
FLAVOUR AND FRAGRANCE JOURNAL (2013)
Assessment of glutathione levels in model solution and grape ferments supplemented with glutathione-enriched inactive dry yeast preparations using a novel UPLC-MS/MS method
E. C. Kritzinger et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2013)
Role of Glutathione in Winemaking: A Review
Engela C. Kritzinger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
Maurizio Ugliano
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Analysis of GSH and GSSG after derivatization with N-ethylmaleimide
Daniela Giustarini et al.
NATURE PROTOCOLS (2013)
Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines
Fulvio Mattivi et al.
ANALYTICA CHIMICA ACTA (2012)
Development of a high-performance liquid chromatography method for the simultaneous quantitation of glutathione and related thiols
Megan L. Steele et al.
ANALYTICAL BIOCHEMISTRY (2012)
Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition
Simon A. Schmidt et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2011)
Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method
D. Fracassetti et al.
FOOD CHEMISTRY (2011)
Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen
Maurizio Ugliano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Application of a Modified Method for 3-Mercaptohexan-1-ol Determination To Investigate the Relationship between Free Thiol and Related Conjugates in Grape Juice and Wine
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection
Lucija Janes et al.
ANALYTICA CHIMICA ACTA (2010)
Determination of Reduced Cysteine in Oenological Cell Wall Fractions of Saccharomyces cerevisiae
Antonio Tirelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection
Tracey E. Siebert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Evaluation of various HILIC materials for the fast separation of polar compounds
Benedicte Chauve et al.
JOURNAL OF SEPARATION SCIENCE (2010)
Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine
Maurizio Ugliano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage
Paulo Lopes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization
Juan Jose Rodriguez-Bencomo et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Evaluation of BEH C18, BEH HILIC, and HSS T3 (C18) column chemistries for the UPLC-MS-MS analysis of glutathione, glutathione disulfide, and ophthalmic acid in mouse liver and human plasma
Lee-Sun New et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2008)
High-throughput microplate enzymatic assays for fast sugar and acid quantification in apple and tomato
S. Vermeir et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen
Wessel Johannes Du Toit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Harmonized guidelines for single-laboratory validation of methods of analysis - (IUPAC technical report)
M Thompson et al.
PURE AND APPLIED CHEMISTRY (2002)