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Fermentation and Sensory Analysis
TopicLeading institutions, researchers & key papers
This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.
45
Works
IDs:OpenAlex
How has Fermentation and Sensory Analysis's publication output changed over time?
ScholarIQpublication output · 1996–2019
Output grew0% over the shown period — from 1 works in 1996 to 1 in 2019.
1
1
1
1
1
1
1
1996200120102012201520182019
What are the most-cited papers on Fermentation and Sensory Analysis?
ScholarIQmost cited works
Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards
Valerio Mezzasalma, Anna Sandionigi, Lorenzo Guzzetti, Andrea Galimberti, S. Grando, Javier Tardáguila, Massimo Labra
Frontiers in Microbiology. 2018141 CitationsOPEN ACCESS
Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects
Sara Sohrabvandi, Mohammad Mousavi, Shabnam Razavi, Amir Mohammad Mortazavian, Karamatollah Rezaei
Food Reviews International. 2010137 Citations
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
Zhuolin Yi, Yanling Jin, Yao Xiao, Lanchai Chen, Li Tan, Anping Du, Kaize He, Dayu Liu, Huibo Luo, Yang Fang, Hai Zhao
Frontiers in Microbiology. 2019105 CitationsOPEN ACCESS
Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine
Maura Lodovici, Francesco Guglielmi, C. Casalini, Marco Meoni, Véronique Cheynier, Piero Dolara
European Journal of Nutrition. 200180 Citations
Investigations into the Origin of Chloroanisoles Causing Musty Off-Flavor of Raisins
L. H. Aung, Joseph L. Smilanick, P. V. Vail, Preston L. Hartsell, E. Gómez
S134644764. 199639 Citations
Where is Fermentation and Sensory Analysis research published, and who funds it?
ScholarIQvenues & funding sources
TOP JOURNALS
S13464476439
S13327475038
TOP FUNDERS
National Science Foundation—
NIH—
Wellcome Trust—
European Research Council—
Funder breakdown is a member featureSign up free to unlock
How much of the research on Fermentation and Sensory Analysis is open access?
ScholarIQopen access share
57%OPEN ACCESS
Gold
43%
Green
0%
Hybrid
0%
Bronze
14%
Closed
43%
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