ScholarIQanswers from OpenAlex
Fermentation and Sensory Analysis
TopicLeading institutions, researchers & key papers
Fermentation and Sensory Analysis is a topic indexed in ScholarIQ from OpenAlex.
What is known about Fermentation and Sensory Analysis?
ScholarIQrecord summary
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.
How many works does Fermentation and Sensory Analysis have?
ScholarIQindexed works
Fermentation and Sensory Analysis has 45 works in the ScholarIQ index. The count is the OpenAlex total, not the number of papers listed on this page.
What is the OpenAlex record for Fermentation and Sensory Analysis?
ScholarIQopenalex
The OpenAlex for Fermentation and Sensory Analysis is on the source record.
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
Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects
Sara Sohrabvandi, Mohammad Mousavi, Shabnam Razavi, Amir Mohammad Mortazavian, Karamatollah Rezaei
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
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
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
Where is Fermentation and Sensory Analysis research published, and who funds it?
ScholarIQvenues & funding sources
TOP JOURNALS
TOP FUNDERS
National Science Foundation—
NIH—
Wellcome Trust—
European Research Council—
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How much of the research on Fermentation and Sensory Analysis is open access?
ScholarIQopen access share
57%OPEN ACCESS