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Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis

scientific article published on 14 March 2019

Autoxidation versus biotransformation of alpha-pinene to flavors with Pleurotus sapidus: regioselective hydroperoxidation of alpha-pinene and stereoselective dehydrogenation of verbenol.

artículo científico publicado en 2009

Biosynthesis of Stereoisomers of Dill Ether and Wine Lactone by Pleurotus sapidus

artículo científico publicado en 2019

Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes

artículo científico publicado en 2020

Biotechnological Production of Methyl-Branched Aldehydes

scientific article published on 08 December 2016

Branched-Chain Fatty Acids as Mediators of the Activation of Hepatic Peroxisome Proliferator-Activated Receptor Alpha by a Fungal Lipid Extract

scientific article published on 31 August 2020

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

artículo científico publicado en 2023

Food and feed enzymes.

artículo científico publicado en 2014

Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes

article by Andrea K Bosse et al published 5 June 2013 in Food Chemistry

Industrial Riboflavin Fermentation Broths Represent a Diverse Source of Natural Saturated and Unsaturated Lactones

artículo científico publicado en 2019

Nootkatone--a biotechnological challenge.

scientific article published on 31 March 2009

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction.

artículo científico publicado en 2017

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