Lista de obras - Bruno Fedrizzi - Dominio Público Uruguay

A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

scientific article published on 17 September 2019

A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine

artículo científico publicado en 2020

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

artículo científico publicado en 2020

Aging effects and grape variety dependence on the content of sulfur volatiles in wine

artículo científico publicado en 2007

Analysis of Aroma Compounds in Wine

scholarly article

Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc

scientific article published on 20 July 2019

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines.

artículo científico publicado en 2018

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry.

artículo científico publicado en 2007

Convenient synthesis of deuterium labelled sesquiterpenes

artículo científico publicado en 2016

D-optimal design of an untargeted HS-SPME-GC-TOF metabolite profiling method

artículo científico publicado en 2012

Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization.

artículo científico publicado en 2016

Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines

artículo científico publicado en 2011

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

artículo científico publicado en 2020

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine

scientific article published on 01 June 2009

Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach

artículo científico publicado en 2009

Efficient Total Synthesis of (±)-Isoguaiacin and (±)-Isogalbulin

artículo científico publicado en 2017

Ethyl propiolate derivatisation for the analysis of varietal thiols in wine

artículo científico publicado en 2013

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

artículo científico publicado en 2015

Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape

artículo científico publicado en 2018

First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins.

artículo científico publicado en 2013

First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice

artículo científico publicado en 2009

Front Cover: Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene (Asian J. Org. Chem. 4/2019)

artículo científico publicado en 2019

Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methods.

artículo científico publicado en 2007

Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine

artículo científico publicado en 2016

Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context

artículo científico publicado en 2017

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

artículo científico publicado en 2016

Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regression

artículo científico publicado en 2007

Identification of Vitamin D3 Oxidation Products Using High-Resolution and Tandem Mass Spectrometry.

artículo científico publicado en 2018

Identification of herbivore-induced plant volatiles from selected Rubus species fed upon by raspberry bud moth (Heterocrossa rubophaga) larvae

artículo científico publicado en 2022

Identification of in situ flower volatiles from kiwifruit (Actinidia chinensis var. deliciosa) cultivars and their male pollenisers in a New Zealand orchard

artículo científico publicado en 2017

Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa).

artículo científico publicado en 2012

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

artículo científico publicado en 2016

Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

article

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

artículo científico publicado en 2017

Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine

scientific article published on 20 March 2015

Interregional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

artículo científico publicado en 2020

Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae

scientific article published on 01 July 2019

Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage

artículo científico publicado en 2018

Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory

scientific article published in 2022

Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine

artículo científico publicado en 2011

Novel technological strategies to enhance tropical thiol precursors in winemaking by-products.

artículo científico publicado en 2016

Optimization of Ecofriendly Extraction of Bioactive Monomeric Phenolics and Useful Flavor Precursors from Grape Waste

artículo científico publicado en 2016

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

artículo científico publicado en 2014

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

artículo científico publicado en 2016

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir

artículo científico publicado en 2015

Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures

artículo científico publicado en 2017

Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches

article by Bruno Fedrizzi et al published 23 February 2013 in Food and Bioprocess Technology

Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene

artículo científico publicado en 2019

Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols

artículo científico publicado en 2015

The GLO1 Gene Is Required for Full Activity of O-Acetyl Homoserine Sulfhydrylase Encoded by MET17.

artículo científico publicado en 2016

The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains

scientific article published on 30 June 2016

The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes

artículo científico publicado en 2018

The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium

article

The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation

artículo científico publicado en 2016

Under-Vine Management To Modulate Wine Chemical Profile

article by Mark Krasnow et al published January 2015 in ACS Symposium Series

Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.

artículo científico publicado en 2010

Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation

artículo científico publicado en 2017

Lista de obras de Bruno Fedrizzi

A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

Aging effects and grape variety dependence on the content of sulfur volatiles in wine

Analysis of Aroma Compounds in Wine

Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines.

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry.

Convenient synthesis of deuterium labelled sesquiterpenes

D-optimal design of an untargeted HS-SPME-GC-TOF metabolite profiling method

Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization.

Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine

Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach

Efficient Total Synthesis of (±)-Isoguaiacin and (±)-Isogalbulin

Ethyl propiolate derivatisation for the analysis of varietal thiols in wine

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape

First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins.

First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice

Front Cover: Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene (Asian J. Org. Chem. 4/2019)

Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methods.

Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine

Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regression

Identification of Vitamin D3 Oxidation Products Using High-Resolution and Tandem Mass Spectrometry.

Identification of herbivore-induced plant volatiles from selected Rubus species fed upon by raspberry bud moth (Heterocrossa rubophaga) larvae

Identification of in situ flower volatiles from kiwifruit (Actinidia chinensis var. deliciosa) cultivars and their male pollenisers in a New Zealand orchard

Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa).

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine

Interregional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae

Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage

Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory

Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine

Novel technological strategies to enhance tropical thiol precursors in winemaking by-products.

Optimization of Ecofriendly Extraction of Bioactive Monomeric Phenolics and Useful Flavor Precursors from Grape Waste

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir

Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures

Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches

Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene

Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols

The GLO1 Gene Is Required for Full Activity of O-Acetyl Homoserine Sulfhydrylase Encoded by MET17.

The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains

The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes

The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium

The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation

Under-Vine Management To Modulate Wine Chemical Profile

Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.

Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation