Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions

By L. Dias, S. Pereira-da-Silva, M. Tavares, M. Malfeito-Ferreira, V. Loureiro. 2003

153 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5e564cfd9a67894d38fbe962f2ff74bb5189b53b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. M. Toit
2. I. S. Pretorius

In Food Science

1. M. Toit
2. A. Oelofse
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. N. Jolly
7. G. Fleet
8. S. Rainieri

In Molecular Biology

1. M. Toit
2. I. S. Pretorius
3. M. Ciani
4. F. Comitini
5. G. Fleet
6. S. Rainieri

Citations in the corpus

• Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, background): “Recently, strains of Pichia guilliermondii have also been reported as producing considerable quantities of ethylphenols in grape must, to an extent similar to D. bruxellensis strains (Dias et al., 2003a).”