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Physiology, ecology and industrial applications of aroma formation in yeast

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inferredcites →https://doi.org/10.1002/(sici)1097-0010(199806)77:2<273::aid-jsfa40>3.0.co;2-mopenalex-snapshot

Enzyme activities in cocoa beans during fermentation

inferredcites →https://doi.org/10.1002/(sici)1097-0061(199610)12:13<1331::aid-yea28>3.0.co;2-0openalex-snapshot

Reduced Pyruvate Decarboxylase and Increased Glycerol‐3‐phosphate Dehydrogenase [NAD] Levels Enhance Glycerol Production in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7openalex-snapshot

Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

inferredcites →https://doi.org/10.1002/1097-0061(20000930)16:13<1185::aid-yea619>3.0.co;2-wopenalex-snapshot

Ultradian oscillation of Saccharomyces cerevisiae during aerobic continuous culture: hydrogen sulphide mediates population synchrony

inferredcites →https://doi.org/10.1002/1097-0061(200010)16:14<1287::aid-yea613>3.0.co;2-iopenalex-snapshot

Alcohol acetyltransferases and the significance of ester synthesis in yeast

inferredcites →https://doi.org/10.1002/9780470696040.ch21openalex-snapshot

Control of Ester Synthesis During Brewery Fermentation

inferredcites →https://doi.org/10.1002/bit.22387openalex-snapshot

Bioproduction of the aroma compound 2‐Phenylethanol in a solid–liquid two‐phase partitioning bioreactor system by Kluyveromyces marxianus

inferredcites →https://doi.org/10.1002/bit.24993openalex-snapshot

Metabolic engineering of Saccharomyces cerevisiae for the production of 2‐phenylethanol via Ehrlich pathway

inferredcites →https://doi.org/10.1002/cber.190704001156openalex-snapshot

Über die Bedingungen der Fuselölbildung und über ihren Zusammenhang mit dem Eiweißaufbau der Hefe

inferredcites →https://doi.org/10.1002/j.2050-0416.1964.tb01965.xopenalex-snapshot

FORMATION OF ESTERS FROM ACIDS BY BREWER'S YEAST II. FORMATION FROM LOWER FATTY ACIDS

inferredcites →https://doi.org/10.1002/j.2050-0416.1964.tb01986.xopenalex-snapshot

FORMATION OF ESTERS FROM ACIDS BY BREWER'S YEAST IV. EFFECT OF HIGHER FATTY ACIDS AND TOXICITY OF LOWER FATTY ACIDS

inferredcites →https://doi.org/10.1002/j.2050-0416.1966.tb02990.xopenalex-snapshot

THE INFLUENCE OF OXYGEN ON THE PRODUCTION OF DIACETYL DURING FERMENTATION AND CONDITIONING

inferredcites →https://doi.org/10.1002/j.2050-0416.1971.tb03370.xopenalex-snapshot

YEAST AND ITS EFFECT ON THE FLAVOUR OF ALCOHOLIC BEVERAGES*

inferredcites →https://doi.org/10.1002/j.2050-0416.1972.tb03440.xopenalex-snapshot

PRODUCTION OF DIACETYL, 2-ACETOLACTATE AND ACETOIN BY YEASTS DURING FERMENTATION

inferredcites →https://doi.org/10.1002/j.2050-0416.1974.tb03582.xopenalex-snapshot

THE CONTROL OF VOLATILE ESTER SYNTHESIS DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY

inferredcites →https://doi.org/10.1002/j.2050-0416.1974.tb06795.xopenalex-snapshot

FLAVOUR RESEARCH AND THE CIDER INDUSTRY

inferredcites →https://doi.org/10.1002/j.2050-0416.1982.tb04101.xopenalex-snapshot

DIMETHYL SULPHIDE-A REVIEW

inferredcites →https://doi.org/10.1002/j.2050-0416.1992.tb01133.xopenalex-snapshot

PRODUCTION OF BEER USING IMMOBILIZED YEAST ENCODING α-ACETOLACTATE DECARBOXYLASE

inferredcites →https://doi.org/10.1002/j.2050-0416.1998.tb00998.xopenalex-snapshot

SUGAR UPTAKE AND SUBSEQUENT ESTER AND HIGHER ALCOHOL PRODUCTION BYSACCHAROMYCES CEREVISIAE

inferredcites →https://doi.org/10.1002/j.2050-0416.2001.tb00083.xopenalex-snapshot

Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

inferredcites →https://doi.org/10.1002/j.2050-0416.2001.tb00098.xopenalex-snapshot

Effects on Flavour of Innovations in Brewery Equipment and Processing: A Review

inferredcites →https://doi.org/10.1002/j.2050-0416.2002.tb00545.xopenalex-snapshot

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

inferredcites →https://doi.org/10.1002/j.2050-0416.2004.tb00187.xopenalex-snapshot

Enzymology of Vicinal Diketone Reduction in Brewer's Yeast

inferredcites →https://doi.org/10.1002/j.2050-0416.2008.tb00299.xopenalex-snapshot

A Review of Flavour Formation in Continuous Beer Fermentations*

inferredcites →https://doi.org/10.1002/jctb.1616openalex-snapshot

Use of experimental design method to investigate metal ion effects in yeast fermentations

inferredcites →https://doi.org/10.1002/jib.145openalex-snapshot

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

inferredcites →https://doi.org/10.1002/jib.185openalex-snapshot

Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer

inferredcites →https://doi.org/10.1002/jib.189openalex-snapshot

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

inferredcites →https://doi.org/10.1002/jib.84openalex-snapshot

125 th Anniversary Review: Diacetyl and its control during brewery fermentation

inferredcites →https://doi.org/10.1002/jsfa.2740260503openalex-snapshot

The development of a vocabulary and profile assessment method for evaluating the flavour contribution of cider and perry aroma constituents

inferredcites →https://doi.org/10.1002/jsfa.2740490213openalex-snapshot

Differences between wines fermented with and without sulphur dioxide using various selected yeasts

inferredcites →https://doi.org/10.1002/ps.3568openalex-snapshot

A four‐component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace

inferredcites →https://doi.org/10.1002/yea.1304openalex-snapshot

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

inferredcites →https://doi.org/10.1002/yea.1382openalex-snapshot

The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

inferredcites →https://doi.org/10.1002/yea.1823openalex-snapshot

A novel mechanism regulates H2S and SO2 production in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1002/yea.2922openalex-snapshot

Construction of self‐cloning bottom‐fermenting yeast with low vicinal diketone production by the homo‐integration of ILV5

inferredcites →https://doi.org/10.1002/yea.3015openalex-snapshot

Deletion of theSaccharomyces cerevisiae ARO8gene, encoding an aromatic amino acid transaminase, enhances phenylethanol production from glucose

inferredcites →https://doi.org/10.1002/yea.3054openalex-snapshot

Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules

inferredcites →https://doi.org/10.1002/yea.3058openalex-snapshot

Process engineering for bioflavour production with metabolically active yeasts - a mini-review.

inferredcites →https://doi.org/10.1002/yea.320110403openalex-snapshot

Tandem integration of multiple ILV5 copies and elevated transcription in polyploid yeast

inferredcites →https://doi.org/10.1002/yea.834openalex-snapshot

Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

inferredcites →https://doi.org/10.1002/yea.849openalex-snapshot

Increasing sulphite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1

inferredcites →https://doi.org/10.1006/mben.1999.0140openalex-snapshot

Optimization of Ethanol Production in Saccharomyces cerevisiae by Metabolic Engineering of the Ammonium Assimilation

inferredcites →https://doi.org/10.1006/mben.2001.0197openalex-snapshot

Glycerol Export and Glycerol-3-phosphate Dehydrogenase, but Not Glycerol Phosphatase, Are Rate Limiting for Glycerol Production in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1007/bf00130297openalex-snapshot

Inhibition and stimulation of yeast growth by acetaldehyde

inferredcites →https://doi.org/10.1007/bf00173924openalex-snapshot

Construction of industrial baker's yeast strains able to assimilate maltose under catabolite repression conditions

inferredcites →https://doi.org/10.1007/bf00327674openalex-snapshot

The synthesis of yeast pyruvate decarboxylase is regulated by large variations in the messenger RNA level

inferredcites →https://doi.org/10.1007/bf00334770openalex-snapshot

Isolation and genetic study of p-fluoro-dl-phenylalanine-resistant mutants overproducing β-phenethyl-alcohol in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1007/bf00988537openalex-snapshot

Chemical stimuli in host-habitat location byLeptopilina heterotoma (Thomson) (Hymenoptera: Eucoilidae), a parasite ofDrosophila

inferredcites →https://doi.org/10.1007/bf00990213openalex-snapshot

Attraction of nematodes to metabolites of yeasts and fungi

inferredcites →https://doi.org/10.1007/bf01402948openalex-snapshot

Chemical characterization of fruit and fungal volatiles attractive to dried-fruit beetle,Carpophilus hemipterus (L.) (Coleoptera: Nitidulidae)

inferredcites →https://doi.org/10.1007/bf02914029openalex-snapshot

Maturation of beer with α-acetolactate decarboxylase

inferredcites →https://doi.org/10.1007/s00049-011-0074-6openalex-snapshot

The semiochemically mediated interactions between bacteria and insects

inferredcites →https://doi.org/10.1007/s00203-005-0043-yopenalex-snapshot

Production of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles

inferredcites →https://doi.org/10.1007/s00217-013-2143-2openalex-snapshot

Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

inferredcites →https://doi.org/10.1007/s00248-012-0074-2openalex-snapshot

Volatile Emissions from an Epiphytic Fungus are Semiochemicals for Eusocial Wasps

inferredcites →https://doi.org/10.1007/s00253-002-0992-xopenalex-snapshot

Biotechnological production of 2-phenylethanol

inferredcites →https://doi.org/10.1007/s00253-002-1041-5openalex-snapshot

Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1007/s00253-002-1092-7openalex-snapshot

Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process

inferredcites →https://doi.org/10.1007/s00253-003-1340-5openalex-snapshot

Bioflavoring and beer refermentation

inferredcites →https://doi.org/10.1007/s00253-003-1393-5openalex-snapshot

Aeration strategy: a need for very high ethanol performance in Saccharomyces cerevisiae fed-batch process

inferredcites →https://doi.org/10.1007/s00253-004-1563-0openalex-snapshot

Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol

inferredcites →https://doi.org/10.1007/s00253-004-1642-2openalex-snapshot

Inhibition of ethanol-producing yeast and bacteria by degradation products produced during pre-treatment of biomass

inferredcites →https://doi.org/10.1007/s00253-004-1688-1openalex-snapshot

Deficiency in the glycerol channel Fps1p confers increased freeze tolerance to yeast cells: application of the fps1? mutant to frozen dough technology

inferredcites →https://doi.org/10.1007/s00253-007-1194-3openalex-snapshot

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

inferredcites →https://doi.org/10.1007/s00253-007-1288-yopenalex-snapshot

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

inferredcites →https://doi.org/10.1007/s00253-008-1645-5openalex-snapshot

Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

inferredcites →https://doi.org/10.1007/s00253-009-1930-yopenalex-snapshot

Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

inferredcites →https://doi.org/10.1007/s00253-010-2486-6openalex-snapshot

Genetic improvement of brewer’s yeast: current state, perspectives and limits

inferredcites →https://doi.org/10.1007/s00253-011-3541-7openalex-snapshot

Gene cloning, expression, and characterization of a novel acetaldehyde dehydrogenase from Issatchenkia terricola strain XJ-2

inferredcites →https://doi.org/10.1007/s00253-012-4186-xopenalex-snapshot

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

inferredcites →https://doi.org/10.1007/s00253-012-4370-zopenalex-snapshot

Flavour-active wine yeasts

inferredcites →https://doi.org/10.1007/s00253-013-4758-4openalex-snapshot

Comparison of pyruvate decarboxylases from Saccharomyces cerevisiae and Komagataella pastoris (Pichia pastoris)

inferredcites →https://doi.org/10.1007/s00253-013-4955-1openalex-snapshot

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

inferredcites →https://doi.org/10.1007/s00253-013-5137-xopenalex-snapshot

Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

inferredcites →https://doi.org/10.1007/s00253-013-5470-0openalex-snapshot

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

inferredcites →https://doi.org/10.1007/s00253-014-5765-9openalex-snapshot

Perspectives for the biotechnological production of ethyl acetate by yeasts

inferredcites →https://doi.org/10.1007/s00253-014-6081-0openalex-snapshot

Metabolic engineering of Saccharomyces cerevisiae for the production of isobutanol and 3-methyl-1-butanol

inferredcites →https://doi.org/10.1007/s00253-014-6321-3openalex-snapshot

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

inferredcites →https://doi.org/10.1007/s002530100742openalex-snapshot

Effect of overexpression of Saccharomyces cerevisiae Pad1p on the resistance to phenylacrylic acids and lignocellulose hydrolysates under aerobic and oxygen-limited conditions

inferredcites →https://doi.org/10.1007/s00294-015-0561-3openalex-snapshot

How do yeast cells become tolerant to high ethanol concentrations?

inferredcites →https://doi.org/10.1007/s004380050644openalex-snapshot

Characterisation of Saccharomyces cerevisiae ARO8 and ARO9 genes encoding aromatic aminotransferases I and II reveals a new aminotransferase subfamily

inferredcites →https://doi.org/10.1007/s10295-012-1144-7openalex-snapshot

Enhanced leavening properties of baker’s yeast overexpressingMAL62with deletion ofMIG1in lean dough

inferredcites →https://doi.org/10.1007/s10295-015-1618-5openalex-snapshot

Enhanced leavening ability of baker’s yeast by overexpression of SNR84 with PGM2 deletion

inferredcites →https://doi.org/10.1007/s10295-016-1852-5openalex-snapshot

Regulation of crucial enzymes and transcription factors on 2-phenylethanol biosynthesis via Ehrlich pathway in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1007/s10529-006-9132-5openalex-snapshot

Immobilized yeast cell systems for continuous fermentation applications

inferredcites →https://doi.org/10.1007/s10886-010-9794-2openalex-snapshot

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

inferredcites →https://doi.org/10.1007/s10886-012-0158-yopenalex-snapshot

“This is not an Apple”–Yeast Mutualism in Codling Moth

inferredcites →https://doi.org/10.1007/s10886-012-0196-5openalex-snapshot

Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii

inferredcites →https://doi.org/10.1007/s10886-013-0278-zopenalex-snapshot

A Survey of Insect Assemblages Responding to Volatiles from a Ubiquitous Fungus in an Agricultural Landscape

inferredcites →https://doi.org/10.1007/s10886-013-0306-zopenalex-snapshot

Microbial Volatile Emissions as Insect Semiochemicals

inferredcites →https://doi.org/10.1007/s10886-015-0544-3openalex-snapshot

Olfactory Specialization in Drosophila suzukii Supports an Ecological Shift in Host Preference from Rotten to Fresh Fruit

inferredcites →https://doi.org/10.1007/s10886-015-0629-zopenalex-snapshot

The Context of Chemical Communication Driving a Mutualism

inferredcites →https://doi.org/10.1007/s10886-016-0780-1openalex-snapshot

Identification and Optimization of Microbial Attractants for Philornis downsi, an Invasive Fly Parasitic on Galapagos Birds

inferredcites →https://doi.org/10.1007/s10886-016-0809-5openalex-snapshot

Attraction of Coffee Bean Weevil, Araecerus fasciculatus, to Volatiles from the Industrial Yeast Kluyveromyces lactis

inferredcites →https://doi.org/10.1007/s11274-015-1874-6openalex-snapshot

Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker’s yeast in lean dough

inferredcites →https://doi.org/10.1007/s12010-011-9436-3openalex-snapshot

Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability

inferredcites →https://doi.org/10.1007/s12010-012-0077-yopenalex-snapshot

Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability

inferredcites →https://doi.org/10.1007/s12550-014-0189-zopenalex-snapshot

The major volatile compound 2-phenylethanol from the biocontrol yeast, Pichia anomala, inhibits growth and expression of aflatoxin biosynthetic genes of Aspergillus flavus

inferredcites →https://doi.org/10.1007/s13213-015-1074-5openalex-snapshot

Metabolic engineering of Saccharomyces cerevisiae for accumulating pyruvic acid

inferredcites →https://doi.org/10.1016/0003-9861(65)90404-2openalex-snapshot

Phase relationship of glycolytic intermediates in yeast cells with oscillatory metabolic control

inferredcites →https://doi.org/10.1016/0032-9592(94)85017-8openalex-snapshot

Fuel alcohol production: appraisal of nitrogenous yeast foods for very high gravity wheat mash fermentation

inferredcites →https://doi.org/10.1016/0141-0229(94)00003-aopenalex-snapshot

Enzyme and microbial systems involved in starch processing

inferredcites →https://doi.org/10.1016/0167-4781(92)90124-iopenalex-snapshot

AAT1, a gene encoding a mitochondrial aspartate aminotransferase in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1016/0168-1656(96)01551-9openalex-snapshot

Inactivation of MET2 in brewer's yeast increases the level of sulfite in beer

inferredcites →https://doi.org/10.1016/0378-1097(94)90506-1openalex-snapshot

Acetaldehyde production in Saccharomyces cerevisiae wine yeasts

inferredcites →https://doi.org/10.1016/b978-0-444-88558-6.50003-9openalex-snapshot

Developments in Food Science

inferredcites →https://doi.org/10.1016/j.aca.2009.10.018openalex-snapshot

Aromatic potential of botrytized white wine grapes: Identification and quantification of new cysteine-S-conjugate flavor precursors

inferredcites →https://doi.org/10.1016/j.cell.2016.08.020openalex-snapshot

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

inferredcites →https://doi.org/10.1016/j.celrep.2012.03.002openalex-snapshot

Spatial Representation of Odorant Valence in an Insect Brain

inferredcites →https://doi.org/10.1016/j.celrep.2014.09.009openalex-snapshot

The Fungal Aroma Gene ATF1 Promotes Dispersal of Yeast Cells through Insect Vectors

inferredcites →https://doi.org/10.1016/j.celrep.2014.09.033openalex-snapshot

Mechanosensitive Neurons on the Internal Reproductive Tract Contribute to Egg-Laying-Induced Acetic Acid Attraction in Drosophila

inferredcites →https://doi.org/10.1016/j.cervis.2013.09.026openalex-snapshot

The Importance of Wort Composition for Yeast Metabolism During Accelerated Brewery Fermentations

inferredcites →https://doi.org/10.1016/j.chom.2013.10.008openalex-snapshot

Synergistic Regulation of Hyphal Elongation by Hypoxia, CO2, and Nutrient Conditions Controls the Virulence of Candida albicans

inferredcites →https://doi.org/10.1016/j.chroma.2006.11.001openalex-snapshot

Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection

inferredcites →https://doi.org/10.1016/j.cofs.2014.07.001openalex-snapshot

Yeast interactions in multi-starter wine fermentation

inferredcites →https://doi.org/10.1016/j.copbio.2013.03.023openalex-snapshot

Metabolic engineering of yeast for production of fuels and chemicals

inferredcites →https://doi.org/10.1016/j.copbio.2014.09.004openalex-snapshot

Metabolic engineering of Saccharomyces cerevisiae for production of butanol isomers

inferredcites →https://doi.org/10.1016/j.copbio.2015.12.001openalex-snapshot

Mitigating health risks associated with alcoholic beverages through metabolic engineering

inferredcites →https://doi.org/10.1016/j.cub.2010.09.033openalex-snapshot

A Deceptive Pollination System Targeting Drosophilids through Olfactory Mimicry of Yeast

inferredcites →https://doi.org/10.1016/j.cub.2010.09.050openalex-snapshot

The natural history of Caenorhabditis elegans

inferredcites →https://doi.org/10.1016/j.cub.2012.01.045openalex-snapshot

Alcohol Consumption as Self-Medication against Blood-Borne Parasites in the Fruit Fly

inferredcites →https://doi.org/10.1016/j.cub.2012.12.038openalex-snapshot

Drosophila Tracks Carbon Dioxide in Flight

inferredcites →https://doi.org/10.1016/j.cub.2014.11.062openalex-snapshot

Olfactory Proxy Detection of Dietary Antioxidants in Drosophila

inferredcites →https://doi.org/10.1016/j.cub.2016.08.040openalex-snapshot

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

inferredcites →https://doi.org/10.1016/j.exger.2014.11.010openalex-snapshot

Ethanol-induced differential gene expression and acetyl-CoA metabolism in a longevity model of the nematode Caenorhabditis elegans

inferredcites →https://doi.org/10.1016/j.febslet.2006.02.066openalex-snapshot

The temporal architecture of eukaryotic growth

inferredcites →https://doi.org/10.1016/j.femsle.2004.09.022openalex-snapshot

Variation in 4-mercapto-4-methyl-pentan-2-one release bySaccharomyces cerevisiaecommercial wine strains

inferredcites →https://doi.org/10.1016/j.fm.2011.01.002openalex-snapshot

The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine

inferredcites →https://doi.org/10.1016/j.fm.2013.06.008openalex-snapshot

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma

inferredcites →https://doi.org/10.1016/j.fm.2013.11.013openalex-snapshot

Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation

inferredcites →https://doi.org/10.1016/j.fm.2014.11.013openalex-snapshot

Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape

inferredcites →https://doi.org/10.1016/j.foodchem.2004.02.021openalex-snapshot

Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine

inferredcites →https://doi.org/10.1016/j.foodchem.2012.06.127openalex-snapshot

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1016/j.foodchem.2012.10.147openalex-snapshot

Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation

inferredcites →https://doi.org/10.1016/j.foodchem.2014.12.077openalex-snapshot

Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation

inferredcites →https://doi.org/10.1016/j.foodchem.2016.03.060openalex-snapshot

The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling

inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.094openalex-snapshot

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

inferredcites →https://doi.org/10.1016/j.foodchem.2016.09.004openalex-snapshot

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

inferredcites →https://doi.org/10.1016/j.foodchem.2017.04.043openalex-snapshot

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

inferredcites →https://doi.org/10.1016/j.foodcont.2012.02.017openalex-snapshot

Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese

inferredcites →https://doi.org/10.1016/j.foodres.2009.03.014openalex-snapshot

Fundamental studies on the reduction of salt on dough and bread characteristics

inferredcites →https://doi.org/10.1016/j.foodres.2010.10.014openalex-snapshot

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

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inferredcites →https://doi.org/10.1016/j.idairyj.2004.02.010openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.05.013openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.12.029openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.01.001openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.11.030openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.10.003openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.11.024openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.07.020openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.03.027openalex-snapshot

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.04.005openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.03.001openalex-snapshot

Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity

inferredcites →https://doi.org/10.1016/j.jbiosc.2009.02.017openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.jbiosc.2009.11.011openalex-snapshot

PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1016/j.jbiosc.2011.12.018openalex-snapshot

Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

inferredcites →https://doi.org/10.1016/j.jbiosc.2015.08.006openalex-snapshot

Metabolomic approach for improving ethanol stress tolerance in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1016/j.jbiosc.2015.12.022openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.jbiotec.2009.05.001openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.lwt.2010.06.010openalex-snapshot

The challenge of Brettanomyces in wine

inferredcites →https://doi.org/10.1016/j.lwt.2012.11.022openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.molcatb.2003.10.014openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.physbeh.2011.09.007openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tibtech.2004.08.001openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tibtech.2016.04.007openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2010.03.004openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tig.2004.06.015openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ymben.2005.09.007openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ymben.2007.03.002openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ymben.2013.02.006openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ymben.2015.12.005openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ymben.2017.03.004openalex-snapshot

Ethyl acetate production by the elusive alcohol acetyltransferase from yeast

inferredcites →https://doi.org/10.1016/s0021-9258(19)42663-xopenalex-snapshot

The Purine Nucleotide Cycle

inferredcites →https://doi.org/10.1016/s0021-9258(19)81067-0openalex-snapshot

The primary structure of the Saccharomyces cerevisiae gene for alcohol dehydrogenase.

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

Yeast Modulation of Wine Flavor

inferredcites →https://doi.org/10.1016/s0168-6445(03)00065-2openalex-snapshot

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Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation

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inferredcites →https://doi.org/10.1021/acssynbio.5b00074openalex-snapshot

TALENs-Assisted Multiplex Editing for Accelerated Genome Evolution To Improve Yeast Phenotypes

inferredcites →https://doi.org/10.1021/cb5008103openalex-snapshot

Isofunctional Enzymes PAD1 and UbiX Catalyze Formation of a Novel Cofactor Required by Ferulic Acid Decarboxylase and 4-Hydroxy-3-polyprenylbenzoic Acid Decarboxylase

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Quantitative analysis of acetaldehyde in foods and beverages

inferredcites →https://doi.org/10.1021/jf00054a006openalex-snapshot

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The Effect of SO2 on the Production of Ethanol, Acetaldehyde, Organic Acids, and Flavor Volatiles during Industrial Cider Fermentation

inferredcites →https://doi.org/10.1021/jf048521jopenalex-snapshot

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inferredcites →https://doi.org/10.1021/jf204908sopenalex-snapshot

Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine

inferredcites →https://doi.org/10.1021/jf3014348openalex-snapshot

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inferredcites →https://doi.org/10.1021/jf502547aopenalex-snapshot

Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

inferredcites →https://doi.org/10.1021/jf8008266openalex-snapshot

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inferredcites →https://doi.org/10.1021/jf9023257openalex-snapshot

Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

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inferred← citeshttps://doi.org/10.1016/j.fm.2020.103554openalex-snapshot

The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

inferred← citeshttps://doi.org/10.1016/j.fm.2021.103764openalex-snapshot

Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation

inferred← citeshttps://doi.org/10.1016/j.fm.2021.103787openalex-snapshot

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

inferred← citeshttps://doi.org/10.1016/j.fm.2021.103790openalex-snapshot

Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation

inferred← citeshttps://doi.org/10.1016/j.fm.2022.104032openalex-snapshot

Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution

inferred← citeshttps://doi.org/10.1016/j.fm.2022.104059openalex-snapshot

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China

inferred← citeshttps://doi.org/10.1016/j.fm.2022.104206openalex-snapshot

Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.

inferred← citeshttps://doi.org/10.1016/j.fm.2023.104426openalex-snapshot

Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread

inferred← citeshttps://doi.org/10.1016/j.fm.2024.104585openalex-snapshot

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer

inferred← citeshttps://doi.org/10.1016/j.fm.2025.104739openalex-snapshot

Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: Bacterial community structure and flavour profiles

inferred← citeshttps://doi.org/10.1016/j.fm.2025.104945openalex-snapshot

A genomic view on lactic metabolism

inferred← citeshttps://doi.org/10.1016/j.fochx.2023.100626openalex-snapshot

RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

inferred← citeshttps://doi.org/10.1016/j.fochx.2023.101036openalex-snapshot

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101205openalex-snapshot

Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101820openalex-snapshot

Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis

inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102245openalex-snapshot

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102251openalex-snapshot

Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments

inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103146openalex-snapshot

From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103789openalex-snapshot

From detail to diversity: Capturing the chemical signature of non-Saccharomyces yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104322openalex-snapshot

Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.018openalex-snapshot

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.061openalex-snapshot

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125223openalex-snapshot

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126779openalex-snapshot

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128681openalex-snapshot

Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130133openalex-snapshot

Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134324openalex-snapshot

Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134341openalex-snapshot

Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134959openalex-snapshot

Humulus lupulus L. a potential precursor to human health: High hops craft beer

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136075openalex-snapshot

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139942openalex-snapshot

Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141097openalex-snapshot

Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146810openalex-snapshot

Unlock the deodorization password of large yellow croaker (Larimichthys crocea) fermented by yeast: Flavor optimization and innovation mechanism research based on flavoromics and microbial community analysis

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149148openalex-snapshot

Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149604openalex-snapshot

Revealing the impact of low-temperature fermentation by Weissella cibaria MXJSHZ8-3 on soymilk quality through volatile flavor compounds and metabolite profiles

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149983openalex-snapshot

Assessment of the enological potential of several strains of Lachancea thermotolerans. A proteomic approach

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112807openalex-snapshot

Biofoam-derived konjac glucomannan edible 3D porous scaffolds for enhanced probiotic biofilm formation and freeze-drying tolerance

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.049openalex-snapshot

The aroma of La Mancha Chelva wines: Chemical and sensory characterization

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108566openalex-snapshot

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108773openalex-snapshot

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108930openalex-snapshot

Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

inferred← citeshttps://doi.org/10.1016/j.foodres.2020.108983openalex-snapshot

Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation

inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109672openalex-snapshot

Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds

inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110667openalex-snapshot

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110755openalex-snapshot

Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species

inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111369openalex-snapshot

Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation

inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111891openalex-snapshot

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112016openalex-snapshot

Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation

inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112461openalex-snapshot

Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems

inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112719openalex-snapshot

Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation

inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113467openalex-snapshot

Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles

inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113649openalex-snapshot

Assessment of the volatile and non-volatile profile of Savatiano PGI wines as affected by various terroirs in Attica, Greece

inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113800openalex-snapshot

Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114229openalex-snapshot

Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116035openalex-snapshot

Omics approaches to explore the coffee fermentation microecosystem and its effects on cup quality

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116691openalex-snapshot

Evaluation of the effect of fungicide formulations of mepanipyrim (50 % w/w) and tetraconazole (12.5 % w/w) on the volatilome of Saccharomyces cerevisiae EC1118™ during the winemaking of Airén grapes

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117473openalex-snapshot

Deterministic vs. stochastic: Fungal assembly driven by grape cultivar dictates divergent wine aromas in spontaneous fermentation

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117767openalex-snapshot

Modulation of flavour perception under sodium-reduced conditions: A sensory–metabolic interaction framework driven by Debaryomyces hansenii SH4 and KCl

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117900openalex-snapshot

Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of abernet franc

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118237openalex-snapshot

Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119326openalex-snapshot

Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119355openalex-snapshot

Volatile formation by combined cultures of yeast and homofermentative or heterofermentative lactobacilli in plant-based fermented foods

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119679openalex-snapshot

Decoding the honey-like aroma formation in Chinese rice-flavor baijiu via key aroma compounds and their perceptual interaction

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119959openalex-snapshot

Diversification of yeast proteins as an approach for the development of sustainable food systems

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120292openalex-snapshot

Plant-based beverage fermented by a potential probiotic co-culture of Pichia kluyveri and Lactiplantibacillus plantarum: bioactive composition, bioaccessibility, and modulation of antibiotic-induced gut dysbiosis

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120926openalex-snapshot

Volatilome-informed bioprospecting of wild yeasts from mushroom cultivation substrates for sustainable bio-aroma production

inferred← citeshttps://doi.org/10.1016/j.fshw.2022.07.022openalex-snapshot

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

inferred← citeshttps://doi.org/10.1016/j.heliyon.2025.e42369openalex-snapshot

One pot oxidative ethyl acetate synthesis using palladium activated SBA-15 type catalysts

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.109030openalex-snapshot

Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109107openalex-snapshot

Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109724openalex-snapshot

Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110399openalex-snapshot

Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110421openalex-snapshot

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110445openalex-snapshot

Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111249openalex-snapshot

The use of autochthonous Saccharomyces cerevisiae strains as a strategy to enhance aroma variability and typicity of Savatiano wines; RNAseq-based transcriptome comparison of indigenous strains under winemaking conditions

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111278openalex-snapshot

Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111593openalex-snapshot

Volatile organic metabolite profiling of a broad collection shows the brewing potential of non-conventional yeast

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111778openalex-snapshot

Enhancing environmental stress tolerance of Saccharomyces cerevisiae by deletion of NTH1 and FKS3: Implications for beer brewing

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111932openalex-snapshot

Aroma-oriented starter culture selection reveals strain-dependent flavor formation in fermented chili peppers

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.112040openalex-snapshot

Modulation of cocoa fermentation by co-inoculation of Pichia kluyveri CCMA0237 and Hanseniaspora uvarum CCMA0236: targeted chemical profiling and chocolate quality

inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.119637openalex-snapshot

Microbial community change and quality improve via endophytic colonization of tobacco by Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.indcrop.2026.123816openalex-snapshot

An integrated volatilome, lipidome, and mycobiome analysis revealed the aroma differentiation of flue-cured tobacco with different You-fen and aroma types

inferred← citeshttps://doi.org/10.1016/j.isci.2024.111141openalex-snapshot

Drosophila suzukii and Drosophila melanogaster prefer distinct microbial and plant aroma compounds in a complex fermented matrix

inferred← citeshttps://doi.org/10.1016/j.jbiosc.2024.08.009openalex-snapshot

Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce

inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105903openalex-snapshot

Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging

inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107461openalex-snapshot

Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.jfutfo.2024.10.011openalex-snapshot

Generation of coffee flavor compounds from fresh cherry to cup: deciphering the contribution of microbiota metabolism

inferred← citeshttps://doi.org/10.1016/j.jprot.2020.103915openalex-snapshot

Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain

inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108925openalex-snapshot

Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in red wine

inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109839openalex-snapshot

Biomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110982openalex-snapshot

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111069openalex-snapshot

Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112653openalex-snapshot

Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112711openalex-snapshot

Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112723openalex-snapshot

Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112853openalex-snapshot

Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China

inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113662openalex-snapshot

Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115032openalex-snapshot

Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115458openalex-snapshot

Multi-omics analysis of microbial communities and metabolites during the fermentation of traditional Midu Juanti

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115705openalex-snapshot

Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116075openalex-snapshot

Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116648openalex-snapshot

Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches

inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119303openalex-snapshot

In-bottle finishing of bourbon: Chemical and sensory impacts of infused oak spires

inferred← citeshttps://doi.org/10.1016/j.meatsci.2021.108658openalex-snapshot

Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry

inferred← citeshttps://doi.org/10.1016/j.meatsci.2024.109511openalex-snapshot

Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

inferred← citeshttps://doi.org/10.1016/j.microb.2025.100623openalex-snapshot

Advances in microbial metabolism for flavor development: Exploring the roles of bacteria, yeasts, and molds in food applications

inferred← citeshttps://doi.org/10.1016/j.plaphy.2021.11.006openalex-snapshot

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

inferred← citeshttps://doi.org/10.1016/j.postharvbio.2026.114643openalex-snapshot

Exogenous phenylalanine activates the Ehrlich pathway to enhance 2-phenylethanol production by S. cerevisiae NX2320 and its biocontrol efficacy against postharvest gray mold in grapes

inferred← citeshttps://doi.org/10.1016/j.sjbs.2021.11.010openalex-snapshot

Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food

inferred← citeshttps://doi.org/10.1016/j.tifs.2022.06.015openalex-snapshot

Microbial interactions in winemaking: Ecological aspects and effect on wine quality

inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104641openalex-snapshot

How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems

inferred← citeshttps://doi.org/10.1016/j.tifs.2026.105724openalex-snapshot

From "black box" to "glass box": Transcending empirical limits in food fermentation via structural intelligence

inferred← citeshttps://doi.org/10.1016/j.tplants.2019.01.012openalex-snapshot

Yeast–Bacterium Interactions: The Next Frontier in Nectar Research

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