About: The Influence of Viable Cells and Cell-Free Extracts of on Volatile Compounds and Polyphenolic Profile of Elderberry Juice

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About: The Influence of Viable Cells and Cell-Free Extracts of on Volatile Compounds and Polyphenolic Profile of Elderberry Juice Goto Sponge NotDistinct Permalink

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scientific article published on 20 November 2018

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rdf:type	Item
description	wetenschappelijk artikel (nl) im Januar 2018 veröffentlichter wissenschaftlicher Artikel (de) наукова стаття, опублікована у 2018 (uk) artículu científicu espublizáu en payares de 2018 (ast) scientific article published on 20 November 2018 (en)
publication date	wds:Q59791663-3A69B28E-8F95-42F2-8C24-B5A65C9AD0CA
publication date	2018-11-20 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q59791663-A2F421B7-C5B5-4F8D-A7B8-DC1FAA213AA8
language of work or name	English
cites work	wds:Q59791663-0C383570-72D3-494B-B7DA-CFCF5F0D1584 wds:Q59791663-0EB14B6F-E3E3-4324-BAEC-5E5AC0E45CEA wds:Q59791663-15F9B7ED-246E-4A67-8586-3F3AF59A86E7 wds:Q59791663-1AFE0A27-90BE-429E-81C8-43B029E0E452 wds:Q59791663-202D59ED-3C53-4E1D-8AB4-7F9825A1EC19 wds:Q59791663-2537C17C-281B-4298-8352-166878686F2C wds:Q59791663-286C7536-BAF9-4D80-B6B2-D4319C7FDB29 wds:Q59791663-28F971DE-AD2D-422A-9CCA-0C4615C2ABEE wds:Q59791663-2FD83E29-66AF-4581-8E36-5E1DBAF8560F wds:Q59791663-36AB991C-AA0C-47A9-9E03-72F77381825D wds:Q59791663-46AAFF4D-079D-4773-AF5B-ECACB9D55299 wds:Q59791663-47B7EDE1-8B4C-461A-9733-03373ED44699 wds:Q59791663-4D745308-3DF0-473F-9D98-FB2DB16DA8AD wds:Q59791663-535518AC-E8B4-4AA6-914F-001FC7745DD4 wds:Q59791663-5F9A6BF8-D207-47DD-B5F1-FC179039C1A6 wds:Q59791663-5FC5B4D1-625F-41A7-9C46-F1DB4EA56473 wds:Q59791663-5FDBB32E-1912-4DD7-8885-33FD64EF06B7 wds:Q59791663-6B64A3A7-B675-4D2A-AFED-FD9BAC2EFE0B wds:Q59791663-6ED677E4-0837-48CA-BF70-F2FF41599493 wds:Q59791663-6FD4A43F-F2A9-4B92-9A20-FD806CFB0D0B wds:Q59791663-783FAEBE-12F5-4928-BF6D-0334AF3CA955 wds:Q59791663-7E5BB928-70F7-4CFC-A8E5-5F3EE26C8C27 wds:Q59791663-819634B8-BA83-499E-85E9-EE12ACF45D03 wds:Q59791663-8E9944C8-C30F-4E67-93D4-B66266A6FC93 wds:Q59791663-92BD37AF-E9BC-4A96-B1C5-B8BA2C9722C9 wds:Q59791663-978A5C12-474E-40FF-AFAA-0536DDB17CB1 wds:Q59791663-99AC8426-77A0-4121-9172-9227D4A54D1D wds:Q59791663-9C27D0CB-4B9E-4F1C-873F-4726684C8526 wds:Q59791663-9EFF4116-90E3-464C-B729-41F4244137D8 wds:Q59791663-A4431550-461D-4B3C-8BAC-759C86D20D00 wds:Q59791663-B4126A60-077D-4748-A342-ED2EB0FD95A7 wds:Q59791663-B4B0F1A2-8229-4A94-BE0F-B3BA9EDDC4F1 wds:Q59791663-B81F1D3B-F0E7-4172-A1C5-D3B41515A93C wds:Q59791663-BBB6D8BF-04B0-4125-95FF-701EA1C4B2E7 wds:Q59791663-C325CC70-2FC8-4633-B30E-EB7B8580C2E2 wds:Q59791663-DCEC59D4-1F30-4AAE-A14E-00AFEC86BBF7 wds:Q59791663-EB957194-FAAF-4FF2-9D71-44B050D5818B wds:Q59791663-F78119C8-C12B-490E-87E8-14F987755C3E wds:Q59791663-F9F65E76-4929-495F-B580-BB19ACE7D610
cites work	Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness Character Impact Odorants of Citrus Hallabong [(C. unshiu Marcov × C. sinensis Osbeck) × C. reticulata Blanco] Cold-Pressed Peel Oil Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures Wine flavor and aroma Food phenolics and lactic acid bacteria Exploitation of vegetables and fruits through lactic acid fermentation. Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle) Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesisSonn.) Fruit Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract Lipid classes and fatty acid regiodistribution in triacylglycerols of seed oils of two Sambucus species (S. nigra L. and S. ebulus L.). Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking. Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars Identification and characterization of toxin-antitoxin systems in strains of Lactobacillus rhamnosus isolated from humans. Improved release and metabolism of flavonoids by steered fermentation processes: a review The Group: History and Health Related Applications Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano Production of aroma compounds in lactic fermentations Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains. Brand-dependent volatile fingerprinting of Italian wines from Valpolicella Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates. Molecular and metabolic adaptations of Lactococcus lactis at near-zero growth rates Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
author name string	wds:Q59791663-280980E5-82CA-41C9-8931-16611A967491 wds:Q59791663-2F66AA20-EE8F-4739-99BB-4045A34C5BA6 wds:Q59791663-4E647B3A-CC7D-45FE-A3A6-38236558D822 wds:Q59791663-ABC6530A-8B97-4444-8A8C-1BDD66B1D416 wds:Q59791663-D14DC395-4E45-4238-B9EC-57A4FBB14C6A wds:Q59791663-DA679687-51FB-4AC7-8FEA-C06CECAE3AB0 wds:Q59791663-E237000A-B999-492F-9AA6-08353F3886AF
author name string	Gianni Galaverna Daniele Del Rio Luca Calani Erasmo Neviani Valentina Bernini

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