Reference health
Mutation breeding of <i>Saccharomyces cerevisiae</i> with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits
21/21 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
8 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 21 checked references that resolve
resolves10.1016/j.foodchem.2007.11.021
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky
resolves10.1007/s12161-012-9550-z
Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane (Cachaça) and Fruit Spirits
resolves10.1016/j.procbio.2011.06.020
Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace
resolves10.1016/j.foodchem.2012.12.053
Congeners in sugar cane spirits aged in casks of different woods
resolves10.1016/S0308-8146(98)00049-1
Methanol release during fermentation of red grapes treated with pectolytic enzymes
resolves10.1007/s10529-007-9599-8
Enhanced 2,3-butanediol production by altering the mixed acid fermentation pathway in Klebsiella oxytoca
resolves10.1007/s11274-013-1339-8
Mutation breeding of acetoin high producing Bacillus subtilis blocked in 2,3-butanediol dehydrogenase
resolves10.1016/j.radphyschem.2010.03.005
Directed breeding of an Arthrobacter mutant for high-yield production of cyclic adenosine monophosphate by N+ ion implantation
resolves10.1016/j.scienta.2012.12.024
Breeding of new high-temperature-tolerant strains of Flammulina velutipes
resolves10.1016/S0021-9673(01)89519-4
Automated amino acid analysis using precolumn derivatization with dansylchloride reversed-phase high-performance liquid chromatography
resolves10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
resolves10.1016/j.foodhyd.2005.10.016
The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles
resolves10.1007/s11274-005-4416-9
Production and Characterization of Wine from Mango Fruit (Mangifera indica L)
resolves10.1007/s10529-011-0749-7
Genome shuffling improves production of the low-temperature alkalophilic lipase by Acinetobacter johnsonii
resolves10.1016/j.foodcont.2012.12.020
Genome shuffling of Lactobacillus plantarum for improving antifungal activity
resolves10.1021/jf062820m
Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples
resolves10.1016/j.foodchem.2006.10.037
Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
resolves10.1021/jf011395o
Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study
resolves10.1007/s10482-011-9622-x
Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations
resolves10.1002/jsfa.3820
Improvement of growth, fermentative efficiency and ethanol tolerance of <i>Kloeckera africana</i> during the fermentation of <i>Agave tequilana</i> juice by addition of yeast extract
The 8 references without a DOI — listed, not checked
no DOI — not checkedDetermination of volatile organic compound contents in kraft mill streams using headspace gas chromatography
no DOI — not checkedByarugaba‐BazirakeGW The effect of enzymatic processing on banana juice and wine.Stellenbosch University(2008).
no DOI — not checkedAnalele Stiintifice ale Universitatii 'Alexandru Ioan Cuza' din Iasi Sec. II a. Genetica si Biologie Moleculara
no DOI — not checkedEnzymes in winemaking: harnessing natural catalysts for efficient biotransformations – a review
no DOI — not checkedInfluence of winemaking procedure and grape variety on the colour and composition of young red wines
no DOI — not checkedThe alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice
no DOI — not checkedQuantitation of alcohols in orange wine fermented by four strains of yeast
no DOI — not checkedEffect of added amino acids on the production of a fruity aroma by Ceratocystis fimbriata
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