Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

Shao‐Quan Liu, Gordon J. Pilone · International Journal of Food Science & Technology · 2000 · 320 citations

Agriculture, Food Science, Microbiology +17

Yeasts-metabolism of nitrogen compounds

Paul A. Henschke · Medical Entomology and Zoology · 1993 · 287 citations

Life Sciences, Microbiology, Metabolism +11

Differences in concentration of principal volatile constituents in traditional Greek distillates

Anthi A. Apostolopoulou, A. I. Flouros, Panagiotis G. Demertzis et al. · Food Control · 2004 · 169 citations

Agriculture, Chemistry, Classics +12

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Sergi Maicas, José Vicente Gil, Isabel Pardo et al. · Food Research International · 1999 · 157 citations

Agriculture, Microbiology, Viticulture +16

Characterization and safety evaluation of the traditional Greek fruit distillate “Mouro” by flavor compounds and mineral analysis

Evangelos H. Soufleros, Ageliki S Mygdalia, Pantelis I. Natskoulis · Food Chemistry · 2003 · 144 citations

Agriculture, Food Science, Food Analysis +13