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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Author / Creator:Varela, Cristian
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Applied microbiology and biotechnology, 2016-12, Vol.100 (23), p.9861-9874
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Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
Author / Creator:Pires, Eduardo J ; Teixeira, José A ; Brányik, Tomás ; Vicente, António A
Publisher:Berlin/Heidelberg: Springer-Verlag
Journal title:Applied microbiology and biotechnology, 2014-03, Vol.98 (5), p.1937-1949
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Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation
Author / Creator:Pang, Xiao-Na ; Han, Bei-Zhong ; Huang, Xiao-Ning ; Zhang, Xin ; Hou, Lin-Feng ; Cao, Ming ; Gao, Li-Juan ; Hu, Guang-Hui ; Chen, Jing-Yu
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2018-02, Vol.8 (1), p.3396-12, Article 3396
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Microbial production of methyl anthranilate, a grape flavor compound
Author / Creator:Luo, Zi Wei ; Cho, Jae Sung ; Lee, Sang Yup
Publisher:United States: National Academy of Sciences
Journal title:Proceedings of the National Academy of Sciences - PNAS, 2019-05, Vol.116 (22), p.10749-10756
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Transcriptomic response of primary human airway epithelial cells to flavoring chemicals in electronic cigarettes
Author / Creator:Park, Hae-Ryung ; O’Sullivan, Michael ; Vallarino, Jose ; Shumyatcher, Maya ; Himes, Blanca E. ; Park, Jin-Ah ; Christiani, David C. ; Allen, Joseph ; Lu, Quan
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-02, Vol.9 (1), p.1400, Article 1400
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Biosynthesis of vanillin by different microorganisms: a review
Author / Creator:Ma, Qianqian ; Liu, Liwen ; Zhao, Shuo ; Huang, Zhaosong ; Li, Changtao ; Jiang, Shuixing ; Li, Qiang ; Gu, Pengfei
Publisher:Dordrecht: Springer Netherlands
Journal title:World journal of microbiology & biotechnology, 2022-03, Vol.38 (3), p.40-40, Article 40
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The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage
Author / Creator:Yan, Yi ; Chen, Haiyan ; Sun, Leping ; Zhang, Wei ; Lu, Xin ; Li, Zhenpeng ; Xu, Jialiang ; Ren, Qing
Publisher:United States: Public Library of Science
Journal title:PloS one, 2022-01, Vol.17 (1), p.e0262353-e0262353
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Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Author / Creator:Harper, Aimee R. ; Dobson, Renwick C.J. ; Morris, Vanessa K. ; Moggré, Gert‐Jan
Publisher:United States: John Wiley & Sons, Inc
Journal title:Microbial biotechnology, 2022-05, Vol.15 (5), p.1404-1421
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Phylotranscriptomics reveals the phylogeny of Asparagales and the evolution of allium flavor biosynthesis
Author / Creator:Wang, Xiao-Xiao ; Huang, Chien-Hsun ; Morales-Briones, Diego F. ; Wang, Xiang-Yu ; Hu, Ying ; Zhang, Na ; Zhao, Pu-Guang ; Wei, Xiao-Mei ; Wei, Kun-Hua ; Hemu, Xinya ; Tan, Ning-Hua ; Wang, Qing-Feng ; Chen, Ling-Yun
Publisher:London: Nature Publishing Group UK
Journal title:Nature communications, 2024-11, Vol.15 (1), p.9663-14, Article 9663
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Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods
Author / Creator:Ye, Fei ; Qiao, Xiaoyan ; Gui, Anhui ; Wang, Shengpeng ; Liu, Panpan ; Wang, Xueping ; Teng, Jin ; Zheng, Lin ; Feng, Lin ; Han, Hanshan ; Gao, Shiwei ; Zheng, Pengcheng
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6739
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Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
Author / Creator:Kurihara, Kenzo
Publisher:Cairo, Egypt: Hindawi Publishing Corporation
Journal title:BioMed research international, 2015-01, Vol.2015 (2015), p.1-10
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Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses
Author / Creator:Gilbert, Jessica L ; Guthart, Matthew J ; Gezan, Salvador A ; Pisaroglo de Carvalho, Melissa ; Schwieterman, Michael L ; Colquhoun, Thomas A ; Bartoshuk, Linda M ; Sims, Charles A ; Clark, David G ; Olmstead, James W
Publisher:United States: Public Library of Science
Journal title:PloS one, 2015-09, Vol.10 (9), p.e0138494-e0138494
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Effect of e-cigarette flavors on nicotine delivery and puffing topography: results from a randomized clinical trial of daily smokers
Author / Creator:Voos, Natalie ; Smith, Danielle ; Kaiser, Lisa ; Mahoney, Martin C. ; Bradizza, Clara M. ; Kozlowski, Lynn T. ; Benowitz, Neal L. ; O’Connor, Richard J. ; Goniewicz, Maciej L.
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Psychopharmacology, 2020-02, Vol.237 (2), p.491-502
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High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor
Author / Creator:Camargo, Ivan D. ; Rodriguez-Silva, Lucero G. ; Carreño-Olejua, René ; Montenegro, Andrea C. ; Quintana-Fuentes, Lucas F.
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2024-05, Vol.14 (1), p.12254-12254, Article 12254
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An ignored and potential source of taste and odor (T&O) issues—biofilms in drinking water distribution system (DWDS)
Author / Creator:Zhou, Xinyan ; Zhang, Kejia ; Zhang, Tuqiao ; Li, Cong ; Mao, Xinwei
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Applied microbiology and biotechnology, 2017-05, Vol.101 (9), p.3537-3550
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Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation
Author / Creator:Zhang, Hongjian ; Liu, Shuaiguang ; Ma, Zewei ; Huang, Huan ; Zheng, Lianhe ; Tian, Yan ; Zhong, Qiuping
Publisher:Switzerland: MDPI AG
Journal title:International journal of molecular sciences, 2024-11, Vol.25 (22), p.11984
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Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spec...
Author / Creator:Rajendran, Sarathadevi ; Khomenko, Iuliia ; Silcock, Patrick ; Betta, Emanuela ; Biasioli, Franco ; Bremer, Phil
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2024-07, Vol.29 (14), p.3275
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The potential for Scotch Malt Whisky flavour diversification by yeast
Author / Creator:Daute, Martina ; Jack, Frances ; Walker, Graeme
Publisher:England: Oxford University Press
Journal title:FEMS yeast research, 2024-01, Vol.24
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Flavor and Texture Characteristics of 'Fuji' and Related Apple ( Malus domestica L.) Cultivars, Focusing on the Rich Watercore
Author / Creator:Tanaka, Fukuyo ; Hayakawa, Fumiyo ; Tatsuki, Miho
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1114
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Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation
Author / Creator:Schwartz, Mathieu ; Poirier, Nicolas ; Moreno, Jade ; Proskura, Alena ; Lelièvre, Mélanie ; Heydel, Jean-Marie ; Neiers, Fabrice
Publisher:Switzerland: MDPI AG
Journal title:International journal of molecular sciences, 2024-06, Vol.25 (12), p.6412
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

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

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Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

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Microbial production of methyl anthranilate, a grape flavor compound

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Transcriptomic response of primary human airway epithelial cells to flavoring chemicals in electronic cigarettes

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Biosynthesis of vanillin by different microorganisms: a review

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The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

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Fermentation of plant‐based dairy alternatives by lactic acid bacteria

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Phylotranscriptomics reveals the phylogeny of Asparagales and the evolution of allium flavor biosynthesis

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Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

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Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

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Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

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Effect of e-cigarette flavors on nicotine delivery and puffing topography: results from a randomized clinical trial of daily smokers

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High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

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An ignored and potential source of taste and odor (T&O) issues—biofilms in drinking water distribution system (DWDS)

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Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation

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Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spec...

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The potential for Scotch Malt Whisky flavour diversification by yeast

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Flavor and Texture Characteristics of 'Fuji' and Related Apple ( Malus domestica L.) Cultivars, Focusing on the Rich Watercore

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Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation

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