Concepedia

Fermentation-related Reduction

Fermentation-Related Reduction is a chemical process in the context of sulfur off-odors whereby sulfur-containing compounds are transformed into volatile reductive sulfur species through microbial metabolic activity during fermentation.

18

Publications

717

Citations

64

Authors

22

Institutions

Publications per year

2017–2026

3

Parents

Publications

18

Asymmetric Reductions. XII. Stereoselective Ketone Reductions by Fermenting Yeast<sup>*</sup>

Roderick MacLeod, H.C. Prosser, Lotte Fikentscher et al. · Biochemistry · 1964 · 120 citations

, , +8

Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Nicoline Vermeulen, Michael G. Gänzle, Peter Schieberle et al. · Journal of Cereal Science · 2006 · 110 citations

, , +8

Asymmetric reduction of the prochiral carbonyl group of aliphatic .gamma.- and .delta.-keto acids by use of fermenting bakers' yeast

Masanori Utaka, Hisashi Watabu, Akira Takeda · The Journal of Organic Chemistry · 1987 · 83 citations

, , +10

Effect of sulfur oxyanions on lignocellulose‐derived fermentation inhibitors

Adnan Cavka, Björn Alriksson, Maria Ahnlund et al. · Biotechnology and Bioengineering · 2011 · 52 citations

, , +16

THE MEASUREMENT OF DIMETHYL SULPHOXIDE IN BARLEY AND MALT AND ITS REDUCTION TO DIMETHYL SULPHIDE BY YEAST

B. J. Anness, Charles W. Bamforth, Thomas C. Wainwright · Journal of the Institute of Brewing · 1979 · 52 citations · Full text

, , +14

1–5 of 18

Authors

64

  1. HS
    Harry S. Mosher

    Stanford University, United States

    3 publications · 179 citations

    3

    h-index

  2. HW
    Hisashi Watabu

    Okayama University, Japan

    2 publications · 128 citations

    2

    h-index

  3. VE
    Victor E. Althouse

    2 publications · 59 citations

    2

    h-index

  4. MU
    Masanori Utaka

    Okayama University, Japan

    2 publications · 128 citations

    2

    h-index

  5. CW
    Charles W. Bamforth

    University of California, Davis, United States

    2 publications · 88 citations

    2

    h-index

1–5 of 64

Institutions

22

  1. Mie University

    Tsu, Japan

    2 h-index

    6 publications

    136 citations

  2. South China Agricultural University

    Guangzhou, China

    1 h-index

    7 publications

    91 citations

  3. Wen's Food Group (China)

    Yunfu, China

    1 h-index

    1 publications

    13 citations

  4. Hesse (Germany)

    Paderborn, Germany

    1 h-index

    2 publications

    44 citations

  5. Technical University of Munich

    Munich, Germany

    1 h-index

    3 publications

    330 citations

  6. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    1 h-index

    2 publications

    220 citations

  7. University of Alberta

    Edmonton, Canada

    1 h-index

    1 publications

    110 citations

  8. Umeå University

    Umeå, Sweden

    1 h-index

    2 publications

    104 citations

1–8 of 22

Venues

  1. Journal of the Institute of Brewing

    4 publications · 114 citations

    4

    h-index

  2. Journal of the American Chemical Society

    JACS · 2 publications · 59 citations

    2

    h-index

  3. The Journal of Organic Chemistry

    JOC · 2 publications · 128 citations

    2

    h-index

  4. Biochemistry

    1 publications · 120 citations

    1

    h-index

  5. Journal of Cereal Science

    1 publications · 110 citations

    1

    h-index

1–5