E. Bartowsky
Food Science · 2004–2009
A researcher in the Science corpus: 4 papers; trusts 2 researchers and is trusted by 4 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 12 citations into it; #793 of 1,700 by trust here, #471 by citations
Whom E. Bartowsky trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts E. Bartowsky overall
Papers from E. Bartowsky's perspective
Ordered by how strongly the researchers E. Bartowsky trusts endorse each paper. Same corpus, a different order for every researcher.
- Basic local alignment search tool.
- Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (Yeast)
- Mannitol production by lactic acid bacteria: a review
- Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts
- Characterization of Hydrogen Sulfide Formation in Commercial and Natural Wine Isolates of Saccharomyces (American Journal of Enology and Viticulture)
- Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
- Function of yeast species and strains in wine flavour. (Journal of food microbiology)
- The world's wine markets : globalization at work
- Quantification of Glycosidase Activity in Selected Strains of Brettanomyces bruxellensis and Oenococcus oeni (American Journal of Enology and Viticulture)
- Yeast interactions and wine flavour. (Journal of food microbiology)
Their papers
- Yeast and bacterial modulation of wine aroma and flavour (2005) — 1,188 citations
- Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine (2009) — 103 citations
- Oenococcus oeni and malolactic fermentation – moving into the molecular arena (2005) — 152 citations
- Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation (2004) — 130 citations