Počet záznamov: 1
Novel insights into microbial community dynamics during the fermentation of Central European ice wine
Názov Novel insights into microbial community dynamics during the fermentation of Central European ice wine Autor Bučková Mária SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Spoluautori Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Ženišová K. Kraková Lucia SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Piknova L. Kuchta T. Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Zdroj.dok. International journal of food microbiology. Vol. 266 (2018), p. 42-51 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy CIOCH-SKONECZNY, M. - SATORA, P. - SKOTNICZNY, M. - SKONECZNY, S. Quantitative and qualitative composition of yeast microbiota in spontaneously fermented grape musts obtained from cool climate grape varieties 'Rondo' and 'Regent'. In FEMS YEAST RESEARCH. DEC 2018, vol. 18, no. 8. LI, J. - HU, W.Z. - XU, Y.P. Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches. In FRONTIERS IN MICROBIOLOGY. ISSN 1664-302X, JUL 9 2019, vol. 10. CIOCH-SKONECZNY, M. - SATORA, P. - SKONECZNY, S. - SKOTNICZNY, M. Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties. In JOURNAL OF FOOD AND NUTRITION RESEARCH. ISSN 1336-8672, 2019, vol. 58, no. 4, p. 295-306. FENG, L. - WANG, J.M. - YE, D.Q. - SONG, Y.Y. - QIN, Y. - LIU, Y.L. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenousSaccharomyces cerevisiaestrains for the winemaking inQilian, China. In JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. ISSN 0022-5142, DEC 2020, vol. 100, no. 15, p. 5385-5394. CHEN, Y. - ZHANG, W. - YI, H. - WANG, B. - XIAO, J. - ZHOU, X.Y. - XU, J.K. - JIANG, L. - SHI, X.W. Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. In PROCESS BIOCHEMISTRY. ISSN 1359-5113, MAY 2020, vol. 92, p. 365-377. AMROUCHE, T. - MOUNIER, J. - PAWTOWSKI, A. - THOMAS, F. - PICOT, A. Microbiota Associated with Dromedary Camel Milk from Algerian Sahara. In CURRENT MICROBIOLOGY. ISSN 0343-8651, JAN 2020, vol. 77, no. 1, p. 24-31. BEDRINANA, R.P. - LOBO, A.P. - MADRERA, R.R. - VALLES, B.S. New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders. In BEVERAGES. ISSN 2306-5710, DEC 2021, vol. 7, no. 4. MA, Y.Q. - LI, T. - XU, X.Y. - JI, Y.Y. - JIANG, X. - SHI, X.W. - WANG, B. Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng. In FRONTIERS IN MICROBIOLOGY. AUG 12 2021, vol. 12. FAY, M. - SALAZAR, J.K. - RAMACHANDRAN, P. - STEWART, D. Microbiomes of commercially-available pine nuts and sesame seeds. In PLOS ONE. ISSN 1932-6203, JUN 21 2021, vol. 16, no. 6. MA, Y. - XU, Y. - TANG, K. Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine. In JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. ISSN 0021-8561, JUN 30 2021, vol. 69, no. 25, p. 6943-6957. WANG, X.F. - SCHLATTER, D.C. - GLAWE, D.A. - EDWARDS, C.G. - WELLER, D.M. - PAULITZ, T.C. - ABATZOGLOU, J.T. - OKUBARA, P.A. Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, JUL 16 2021, vol. 350. REYNOLDS, A. G. - BOWEN, A. J. Managing the quality of icewines. In Managing Wine Quality: Volume 2: Oenology and Wine Quality, 2021-01-01, pp. 747-796. Dostupné na: https://doi.org/10.1016/B978-0-08-102065-4.00006-7. PANDO BEDRIÑANA, Rosa - PICINELLI LOBO, Anna - RODRÍGUEZ MADRERA, Roberto - SUÁREZ VALLES, Belén. New ciders made by an exhaustion method: An option to val-orise subproducts from the making of ice ciders. In Beverages, 2021-12-01, 7, 4, pp. Dostupné na: https://doi.org/10.3390/beverages7040075. ZHANG, Z. - ZHANG, Q.C. - YANG, H. - SUN, L.J. - XIA, H.C. - SUN, W.J. - WANG, Z. - ZHANG, J.X. Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China. In FOODS. SEP 2022, vol. 11, no. 18. Dostupné na: https://doi.org/10.3390/foods11182775. REGECOVá, I. - SEMJON, B. - JEVINOVá, P. - OCENáS, P. - VYROSTKOVá, J. - SULáKOVá, L. - NOSKOVá, E. - MARCINCáK, S. - BARTKOVSKY, M. Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content. In FOODS. OCT 2022, vol. 11, no. 19. Dostupné na: https://doi.org/10.3390/foods11193061. TIAN, Huaixiang - XIONG, Juanjuan - YU, Haiyan - CHEN, Chen - LOU, Xinman. Biotransformation and Biological Regulation Mechanism of Aroma Compounds in Fruit Wine: A Review. In Shipin Kexue/Food Science, 2022-10-15, 43, 19, pp. 36-47. ISSN 10026630. Dostupné na: https://doi.org/10.7506/spkx1002-6630-20220412-131. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2018 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1016/j.ijfoodmicro.2017.11.010 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2018 2017 3.451 Q1 1.366 Q1
Počet záznamov: 1