Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts

Expression of Genes Involved in Anthocyanin Biosynthesis in Relation to Anthocyanin, Proanthocyanidin, and Flavonol Levels during Bilberry Fruit Development

Laura Jaakola, Kaisu Määttä, Anna Maria Pirttilä et al. · PLANT PHYSIOLOGY · 2002 · 466 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +17

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

Jan Carlos Hufnagel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2008 · 278 citations

Agriculture, Enology, Food Science +17

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · Food Research International · 2014 · 191 citations

Agriculture, Chemistry, Food Science +17

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Jianping Wei, Yuxiang Zhang, Yuwei Wang et al. · International Journal of Food Microbiology · 2019 · 125 citations

Agriculture, Food Science, Microbiology +17

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi et al. · Food Chemistry · 2018 · 108 citations

Agriculture, Food Science, Microbiology +17