Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jean-Philippe Kanter"'
Autor:
Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut
Publikováno v:
Food Chemistry: X, Vol 5, Iss , Pp - (2020)
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevi
Externí odkaz:
https://doaj.org/article/287ed45bf8a34cae9808c42a76c6b4ec
Autor:
Jean-Philippe Kanter, Philipp Jakob Honold, David Luh, Sven Heiles, Bernhard Spengler, Marco Alexander Fraatz, Holger Zorn, Andreas Klaus Hammer
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:8112-8120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a309f07cb4a2995bbe27188ee52b0da
https://doi.org/10.1021/acs.jafc.3c01972
https://doi.org/10.1021/acs.jafc.3c01972
Publikováno v:
European Food Research and Technology. 248:1179-1189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf0928c1451703dc5954264a6fe0d79e
https://doi.org/10.1007/s00217-021-03954-0
https://doi.org/10.1007/s00217-021-03954-0
Autor:
Jean-Philippe Kanter, Philipp Jakob Honold, David Lüke, Sven Heiles, Bernhard Spengler, Marco Alexander Fraatz, Christoph Harms, Jakob Peter Ley, Holger Zorn, Andreas Klaus Hammer
Publikováno v:
Applied microbiology and biotechnology. 106(18)
Abstract Aldehydes represent a versatile and favored class of flavoring substances. A biocatalytic access to odor-active aldehydes was developed by conversion of fatty acids with two enzymes of the α-dioxygenase pathway. The recombinant enzymes α-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce4da7fce87fd4c0c8ae4d1ed4be6646
https://pubmed.ncbi.nlm.nih.gov/36040487
https://pubmed.ncbi.nlm.nih.gov/36040487
Autor:
Doris Rauhut, Claus-Dieter Patz, Silvia Brezina, Santiago Benito, Jean-Philippe Kanter, Stefanie Fritsch, Beata Beisert
Publikováno v:
Food Chemistry: X, Vol 5, Iss, Pp-(2020)
Food Chemistry: X
Food Chemistry: X
Highlights • For the first time a study reports about hybrids yeast influence on Riesling wine. • For the first time a study compares different commercial hybrids yeast. • For the first time several specific aroma compounds are studied for hybr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ab83cc66cab49d3c49446c823629792
https://doi.org/10.1016/j.fochx.2019.100072
https://doi.org/10.1016/j.fochx.2019.100072