On the public citation graph

Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression

0 signed · 55 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.

Claim with ORCID

Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.

See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1099-1026(199609)11:5<295::aid-ffj585>3.0.co;2-4openalex-snapshot

Sulphur Compounds and some Uncommon Esters in Durian (Durio zibethinus Murr.)

inferredcites →https://doi.org/10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6openalex-snapshot

Quantitative determination of the odorants of young red wines from different grape varieties

inferredcites →https://doi.org/10.1002/1097-0061(20000615)16:8<675::aid-yea585>3.0.co;2-bopenalex-snapshot

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

inferredcites →https://doi.org/10.1016/j.foodchem.2006.10.038openalex-snapshot

Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: Relationship of physicochemical and flavour properties with sensory properties

inferredcites →https://doi.org/10.1016/j.foodchem.2009.03.116openalex-snapshot

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

inferredcites →https://doi.org/10.1016/j.foodchem.2011.01.039openalex-snapshot

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

inferredcites →https://doi.org/10.1016/j.foodchem.2012.12.032openalex-snapshot

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

inferredcites →https://doi.org/10.1016/j.foodres.2010.01.012openalex-snapshot

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

inferredcites →https://doi.org/10.1016/j.foodres.2012.06.012openalex-snapshot

Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

inferredcites →https://doi.org/10.1016/j.foodres.2013.03.011openalex-snapshot

Influence of commercial baker's yeasts on bread aroma profiles

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.02.023openalex-snapshot

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

inferredcites →https://doi.org/10.1016/j.lwt.2011.10.022openalex-snapshot

Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

inferredcites →https://doi.org/10.1016/j.talanta.2005.08.012openalex-snapshot

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

inferredcites →https://doi.org/10.1016/s0021-9673(00)00220-xopenalex-snapshot

Analysis of organic sulfur compounds in wine aroma

inferredcites →https://doi.org/10.1016/s0065-2164(05)57005-9openalex-snapshot

Yeast Modulation of Wine Flavor

inferredcites →https://doi.org/10.1016/s0167-4501(06)80085-3openalex-snapshot

Facts and ‘artefacts’ in the flavour chemistry of onions

inferredcites →https://doi.org/10.1021/jf049874lopenalex-snapshot

Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions ( Allium cepa ) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

inferredcites →https://doi.org/10.1021/jf303881kopenalex-snapshot

Characterization of the Major Odor-Active Compounds in Thai Durian (Durio zibethinus L. ‘Monthong’) by Aroma Extract Dilution Analysis and Headspace Gas Chromatography–Olfactometry

inferredcites →https://doi.org/10.1021/jf960191iopenalex-snapshot

Sulfur-Containing Volatiles of Durian Fruits (Durio zibethinus Murr.)

inferredcites →https://doi.org/10.1021/jf970280aopenalex-snapshot

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

inferredcites →https://doi.org/10.1111/ijfs.12012openalex-snapshot

Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

inferredcites →https://doi.org/10.21548/21-1-3560openalex-snapshot

Yeast and its Importance to Wine Aroma - A Review

inferredcites →https://doi.org/10.3136/fstr.6.166openalex-snapshot

Volatile Compounds in Fresh and Processed Shiitake Mushrooms(Lentinus edodes Sing.).

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4494924openalex-extracted

Comparative Analysis of Sensory Evaluation and Flavor Characteristics of Coffee Pulp Wines Produced from Different Yeast Combinations

inferred← citeshttps://doi.org/10.1002/fsn3.2018openalex-snapshot

Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

inferred← citeshttps://doi.org/10.1002/jsfa.7253openalex-snapshot

Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1007/s00217-018-3145-xopenalex-snapshot

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

inferred← citeshttps://doi.org/10.1007/s00253-016-7720-4openalex-snapshot

Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni

inferred← citeshttps://doi.org/10.1007/s00253-017-8527-7openalex-snapshot

The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine

inferred← citeshttps://doi.org/10.1007/s00253-020-10451-zopenalex-snapshot

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

inferred← citeshttps://doi.org/10.1007/s10068-017-0045-yopenalex-snapshot

Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

inferred← citeshttps://doi.org/10.1007/s13659-017-0149-3openalex-snapshot

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

inferred← citeshttps://doi.org/10.1016/j.fbio.2021.100951openalex-snapshot

α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.07.158openalex-snapshot

Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.04.103openalex-snapshot

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.11.112openalex-snapshot

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109462openalex-snapshot

Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.113976openalex-snapshot

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112830openalex-snapshot

Identification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression

inferred← citeshttps://doi.org/10.1016/j.plgene.2024.100463openalex-snapshot

Comparative transcriptomic study of matured fruit and post-fruit developmental stages in Malaysian durian varieties

inferred← citeshttps://doi.org/10.1021/acs.jafc.6b01150openalex-snapshot

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00925openalex-snapshot

Extraction and Identification of Durian’s Volatile: A Review

inferred← citeshttps://doi.org/10.1021/bk-2019-1303.ch005openalex-snapshot

Changes of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters

inferred← citeshttps://doi.org/10.1080/10942912.2016.1273234openalex-snapshot

Characterization of aroma-impact compounds in dry jujubes ( Ziziphus jujube Mill .) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

inferred← citeshttps://doi.org/10.1080/10942912.2017.1336719openalex-snapshot

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

inferred← citeshttps://doi.org/10.1093/bib/bbv034openalex-snapshot

Microbial bioinformatics for food safety and production

inferred← citeshttps://doi.org/10.1111/ijfs.12937openalex-snapshot

Effects of cofermentation and sequential inoculation of S accharomyces bayanus and T orulaspora delbruckii on durian wine composition

inferred← citeshttps://doi.org/10.1177/1934578x211069235openalex-snapshot

Discrimination of 11 Malaysian Durian Cultivars Based on Sulfur-Containing Volatiles and Esters Using Multivariate Data Analysis

inferred← citeshttps://doi.org/10.1186/s40538-022-00289-0openalex-snapshot

Integrative metabolomics–flavoromics approach to assess metabolic shifts during ripening of mango (Mangifera indica L.) cultivar Nam Dok Mai Si Thong

inferred← citeshttps://doi.org/10.3390/fermentation9070627openalex-snapshot

Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites

inferred← citeshttps://doi.org/10.3390/foods9020183openalex-snapshot

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

inferred← citeshttps://doi.org/10.3390/foods9050638openalex-snapshot

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

inferred← citeshttps://doi.org/10.3390/molecules23123286openalex-snapshot

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

inferred← citeshttps://doi.org/10.3390/molecules29133060openalex-snapshot

Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines

inferred← citeshttps://doi.org/10.63369/ijat.2025.21.6.2393-2408openalex-snapshot

Development of low-alcohol durian wine

Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.