A preliminary search for anthocyanin-β-D-glucosidase activity in non-Saccharomyceswine yeasts-Reference-Cited by-同舟云学术

A preliminary search for anthocyanin-β-D-glucosidase activity in non-Saccharomyceswine yeasts

Published:2000-02 Issue:1 Volume:35 Page:95-103
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Manzanares Paloma,Rojas Virginia,Genovés Salvador,Vallés Salvador

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00364.x/fullpdf

Reference33 articles.

1. The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography.;Bakker;Journal of the Science of Food and Agriculture,1985

2. Recherches sur l’arôme du muscat. III. Etude de la fraction terpénique.;Bayonove;Annales de Technologie Agricole,1971

3. Isolation and partial characterization of an esterase (EC 3.1.1.1) from a Debaryomyces hansenii strain.;Besançon;Netherlands Milk and Dairy Journal,1995

4. Partial characterization of a thermostable anthocyanin-β-glycosidase from Aspergillus niger.;Blom;Food Chemistry,1983

5. Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes.;Charoenchai;Australian Journal of Grape and Wine Research,1997

Cited by 93 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content;Foods;2024-01-18

2. Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner;Food Research International;2024-01

3. Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus;LWT;2024-01

4. Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine;Journal of Food Composition and Analysis;2023-12

5. Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment;International Journal of Food Microbiology;2023-09