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Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain
Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain
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Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain

Zago, E. ; Tillier, C. ; De Leener, G. ; Nandasiri, R. ; Delporte, C. ; Bernaerts, K.V. ; Shavandi, A.

Bioresource technology reports, 2022-02, Vol.17, p.100964, Article 100964 [Periódico revisado por pares]

Elsevier Ltd

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2
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
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Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Gao, Xianli ; Feng, Tuo ; Sheng, Mingjian ; Wang, Bo ; Wang, Zejian ; Shan, Pei ; Zhang, Yaqiong ; Ma, Haile

Food chemistry, 2021-12, Vol.364, p.130334-130334, Article 130334 [Periódico revisado por pares]

England: Elsevier Ltd

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3
High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors
High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors
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High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors

Miyagusuku-Cruzado, Gonzalo ; Voss, Danielle M. ; Ortiz-Santiago, Thania N. ; Cheng, Yesen ; Giusti, M. Monica

Food chemistry, 2023-11, Vol.427, p.136705-136705, Article 136705 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Bioproduction of High-Concentration 4-Vinylguaiacol Using Whole-Cell Catalysis Harboring an Organic Solvent-Tolerant Phenolic Acid Decarboxylase From Bacillus atrophaeus
Bioproduction of High-Concentration 4-Vinylguaiacol Using Whole-Cell Catalysis Harboring an Organic Solvent-Tolerant Phenolic Acid Decarboxylase From Bacillus atrophaeus
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Bioproduction of High-Concentration 4-Vinylguaiacol Using Whole-Cell Catalysis Harboring an Organic Solvent-Tolerant Phenolic Acid Decarboxylase From Bacillus atrophaeus

Li, Lulu ; Long, Liangkun ; Ding, Shaojun

Frontiers in microbiology, 2019-08, Vol.10, p.1798-1798 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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5
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
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Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique

Zhao, Cong ; Fan, Wenlai ; Xu, Yan

Food science & technology, 2021-08, Vol.148, p.111743, Article 111743 [Periódico revisado por pares]

Elsevier Ltd

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6
Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils
Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils
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Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils

Tańska, Małgorzata ; Mikołajczak, Natalia ; Konopka, Iwona

Food chemistry, 2018-02, Vol.240, p.679-685 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Expression and Characterization of Carotenoid Cleavage Oxygenases From Herbaspirillum seropedicae and Rhodobacteraceae bacterium Capable of Biotransforming Isoeugenol and 4-Vinylguaiacol to Vanillin
Expression and Characterization of Carotenoid Cleavage Oxygenases From Herbaspirillum seropedicae and Rhodobacteraceae bacterium Capable of Biotransforming Isoeugenol and 4-Vinylguaiacol to Vanillin
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Expression and Characterization of Carotenoid Cleavage Oxygenases From Herbaspirillum seropedicae and Rhodobacteraceae bacterium Capable of Biotransforming Isoeugenol and 4-Vinylguaiacol to Vanillin

Han, Zichun ; Long, Liangkun ; Ding, Shaojun

Frontiers in microbiology, 2019-08, Vol.10, p.1869-1869 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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8
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species
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Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species

Ogata, Tomoo ; Saito, Miyu

Journal of the American Society of Brewing Chemists, 2024-01, Vol.ahead-of-print (ahead-of-print), p.1-5 [Periódico revisado por pares]

Taylor & Francis

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9
Phenolic acid decarboxylase of Aspergillus luchuensis plays a crucial role in 4-vinylguaiacol production during awamori brewing
Phenolic acid decarboxylase of Aspergillus luchuensis plays a crucial role in 4-vinylguaiacol production during awamori brewing
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Phenolic acid decarboxylase of Aspergillus luchuensis plays a crucial role in 4-vinylguaiacol production during awamori brewing

Maeda, Mayumi ; Motosoko, Marin ; Tokashiki, Tatsunori ; Tokashiki, Jikian ; Mizutani, Osamu ; Uechi, Keiko ; Goto, Masatoshi ; Taira, Toki

Journal of bioscience and bioengineering, 2020-10, Vol.130 (4), p.352-359 [Periódico revisado por pares]

Elsevier B.V

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10
Biosynthesis of 4-vinylguaiacol from crude ferulic acid by Bacillus licheniformis DLF-17056
Biosynthesis of 4-vinylguaiacol from crude ferulic acid by Bacillus licheniformis DLF-17056
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Biosynthesis of 4-vinylguaiacol from crude ferulic acid by Bacillus licheniformis DLF-17056

Sun, Li-Hui ; Lv, Shi-Wen ; Yu, Feng ; Li, Sheng-Nan ; He, Lei-Yu

Journal of biotechnology, 2018-09, Vol.281, p.144-149 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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