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The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions

Food chemistry, 2024-12, Vol.460, p.140624, Article 140624

2024

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Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai‑8 Rose Wine Revealed by Threshold, S‑Curve, and σ–τ Plot Methods

Journal of agricultural and food chemistry, 2023-09, Vol.71 (37), p.13869-13879

2023

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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Food chemistry, 2020-03, Vol.307 (1), p.125553-125553, Article 125553

2020

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Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

Food chemistry, 2024-10, Vol.456, p.139981, Article 139981

2024

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Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

Trends in food science & technology, 2023-11, Vol.141, p.104194, Article 104194

2023

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Immobilization of beta-glucosidase purified from mandarin (Citrus reticulata) fruit to superparamagnetic nanoparticles and its aroma quality enhancing effect

Nova biotechnologica et chimica, 2023-07, Vol.22 (1), p.e1452

2023

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A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles

Food microbiology, 2024-05, Vol.119, p.104458-104458, Article 104458

2024

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Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

Food bioscience, 2024-10, Vol.61, p.104806, Article 104806

2024

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Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines

Food chemistry, 2021-06, Vol.346, p.128899-128899, Article 128899

2021

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Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting

Food Chemistry: X, 2024-10, Vol.23, p.101571, Article 101571

2024

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Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc

Food chemistry, 2019-10, Vol.295, p.637-645

2019

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Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Food chemistry, 2018-04, Vol.245, p.1248-1256

2018

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Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Food science and technology international, 2023-12, p.10820132231219526-10820132231219526

2023

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Production and characterization of a novel cold-active ß-glucosidase and its influence on aromatic precursors of Muscat wine

Food bioscience, 2023-06, Vol.53, p.102572, Article 102572

2023

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Use of a purified β‐glucosidase from coral‐associated microorganisms to enhance wine aroma

Journal of the science of food and agriculture, 2022-06, Vol.102 (8), p.3467-3474

2022

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Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Food quality and preference, 2019-01, Vol.71 (January 2019), p.172-180

2019

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Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Food chemistry, 2004, Vol.87 (4), p.509-521

2004

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Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea

Plants (Basel), 2022-03, Vol.11 (6), p.823

2022

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High throughput screening of key functional strains based on improving tobacco quality and mixed fermentation

Frontiers in bioengineering and biotechnology, 2023-01, Vol.11, p.1108766-1108766

2023

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A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

Process biochemistry (1991), 2011, Vol.46 (1), p.385-389

2011

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Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases

Food chemistry, 2014-01, Vol.143, p.185-191

2014

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Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

Food chemistry, 2016-04, Vol.196, p.577-583

2016

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α-l-Arabinofuranosidase 3 from Penicillium purpurogenum (ABF3): Potential application in the enhancement of wine flavour and heterologous expression of the enzyme

Food chemistry, 2012-09, Vol.134 (2), p.888-893

2012

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卷烟纸技术研究进展

中国造纸学报, 2018-06, Vol.33 (2), p.65-71

2018

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β-Glucosidase from the Grape Native Yeast Debaryomyces vanrijiae: Purification, Characterization, and Its Effect on Monoterpene Content of a Muscat Grape Juice

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1453-1459

2003

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The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions

Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai‑8 Rose Wine Revealed by Threshold, S‑Curve, and σ–τ Plot Methods

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation

Immobilization of beta-glucosidase purified from mandarin (Citrus reticulata) fruit to superparamagnetic nanoparticles and its aroma quality enhancing effect

A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles

Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines

Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting

Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Production and characterization of a novel cold-active ß-glucosidase and its influence on aromatic precursors of Muscat wine

Use of a purified β‐glucosidase from coral‐associated microorganisms to enhance wine aroma

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea

High throughput screening of key functional strains based on improving tobacco quality and mixed fermentation

A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

α-l-Arabinofuranosidase 3 from Penicillium purpurogenum (ABF3): Potential application in the enhancement of wine flavour and heterologous expression of the enzyme

卷烟纸技术研究进展

β-Glucosidase from the Grape Native Yeast Debaryomyces vanrijiae: Purification, Characterization, and Its Effect on Monoterpene Content of a Muscat Grape Juice

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