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References from Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process. Local targets link to admitted publications; unresolved targets remain external evidence.
Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay
10.3390/12071496 · 2007 · External reference
Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays
10.1021/acs.jafc.5b04739 · 2016 · External reference
Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study
10.1016/j.foodres.2019.06.008 · 2019 · External reference
Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine
10.1016/j.foodchem.2020.126941 · 2020 · External reference
Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome
10.1016/j.talanta.2024.126340 · 2024 · External reference
Grape processing by high hydrostatic pressure: Effect on use of non-Saccharomyces in must fermentation
10.1007/s11947-016-1760-8 · 2016 · External reference
Lipid nutrition of Saccharomyces cerevisiae in winemaking
10.1139/w04-051 · 2004 · External reference
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
10.1016/j.foodres.2022.111333 · 2022 · External reference
Contribution of non-Saccharomyces yeasts to increase glutathione concentration in wine
10.1111/ajgw.12473 · 2021 · External reference
The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review
2021 · External reference
Evaluation of the efficiency of different disruption methods on yeast cell wall preparation for β-glucan isolation
10.3390/molecules191220941 · 2014 · External reference
Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process
2024 · External reference
Potential of high pressure homogenization to induce autolysis of wine yeasts
10.1016/j.foodchem.2015.03.129 · 2015 · External reference
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
10.1016/j.foodchem.2016.12.038 · 2017 · External reference
Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking
10.1021/jf204669f · 2012 · External reference
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
10.1007/s13197-017-2587-7 · 2017 · External reference
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
10.1016/j.ces.2003.11.017 · 2004 · External reference
Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees
10.1021/jf0259819 · 2003 · External reference
Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations
10.1016/j.lwt.2021.110990 · 2021 · External reference
Yeast cell disruption strategies for recovery of intracellular bio-active compounds — A review
10.1016/j.ifset.2016.06.017 · 2016 · External reference
Use of ultra-high pressure homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
10.1016/j.ifset.2018.10.005 · 2018 · External reference
Selective extraction of biomolecules from Saccharomyces cerevisiae assisted by high-pressure homogenization, pulsed electric fields, and heat treatment: Exploring the effect of endogenous enzymes
2024 · External reference
10.1007/s12393-016-9151-5
10.1007/s12393-016-9151-5 · External reference
High hydrostatic pressure pasteurization of red wine
10.1111/j.1750-3841.2006.00145.x · 2006 · External reference
Measurement of white wines resistance against oxidation by electron paramagnetic resonance spectroscopy
10.1016/j.foodchem.2018.07.052 · 2019 · External reference
A method to quantify quinone reaction rates with wine relevant nucleophiles: A key to the understanding of oxidative loss of varietal thiols
10.1021/jf302017j · 2012 · External reference
Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine
10.1016/j.lwt.2022.114116 · 2022 · External reference
Glutathione accumulation in ethanol-stat fed-batch culture of Saccharomyces cerevisiae with a switch to cysteine feeding
10.1007/s00253-010-2502-x · 2010 · External reference
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
10.1016/j.ijfoodmicro.2009.09.021 · 2009 · External reference
The antioxidant potential of white wines relies on the chemistry of sulfur-containing compounds: An optimized DPPH assay
10.3390/molecules24071353 · 2019 · External reference
White wine antioxidant metabolome: Definition and dynamic behavior during aging on lees in oak barrels
10.3390/antiox12020395 · 2023 · External reference
Formation of micella containing solubilized sterols during rehydration of active dry yeasts improves their fermenting capacity
10.1021/jf050907m · 2005 · External reference
Commercially available non-saccharomyces yeasts for winemaking: Current market, advantages over saccharomyces, biocompatibility, and safety
10.3390/fermentation7030171 · 2021 · External reference
Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract
10.1016/j.jfca.2016.07.006 · 2016 · External reference
Use of emerging technologies and non-Saccharomyces spp. for tailoring the composition of yeast derivatives: Effect on white wine aging
10.3390/foods14040652 · 2025 · External reference
Kinetic studies of the oxidation of glutathione in protein refolding buffer
10.1007/s00449-009-0322-0 · 2010 · External reference