Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation.

[1]  J. Moreno,et al.  Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome. , 2020, Food chemistry.

[2]  P. Oliveri,et al.  Prediction of quality parameters in straw wine by means of FT-IR spectroscopy combined with multivariate data processing. , 2020, Food chemistry.

[3]  A. Forneck,et al.  Major Outbreaks in the Nineteenth Century Shaped Grape Phylloxera Contemporary Genetic Structure in Europe , 2019, Scientific Reports.

[4]  J. Płotka-Wasylka,et al.  Determination and identification of organic acids in wine samples. Problems and challenges , 2019, TrAC Trends in Analytical Chemistry.

[5]  J. Aníbal,et al.  Utilization of prickly pear waste for baker's yeast production , 2019, Biotechnology and applied biochemistry.

[6]  A. Bekatorou,et al.  Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization , 2019, Foods.

[7]  T. Klempová,et al.  Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj , 2019, LWT.

[8]  Katja Karppinen,et al.  Developmental and Environmental Regulation of Cuticular Wax Biosynthesis in Fleshy Fruits , 2019, Front. Plant Sci..

[9]  Ramla Khiari,et al.  Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process , 2018, Food Reviews International.

[10]  A. Chiou,et al.  Corinthian raisins (Vitis vinifera L., var. Apyrena) antioxidant and sugar content as affected by the drying process: a 3-year study. , 2018, Journal of the science of food and agriculture.

[11]  B. Naik Volatile hydrocarbons from endophytic fungi and their efficacy in fuel production and disease control , 2018, Egyptian Journal of Biological Pest Control.

[12]  M. Hamdi,et al.  Valorization of the powdered bread waste hydrolysate as growth medium for baker yeast , 2018 .

[13]  Richard A Muhlack,et al.  Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. , 2018, Waste management.

[14]  A. Chiou,et al.  Sun dried Corinthian currant (Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization. , 2017, Food chemistry.

[15]  O. Sağdıç,et al.  Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil , 2017 .

[16]  A. Bekatorou,et al.  Saccharomyces cerevisiae and Kefir Production Using Waste Pomegranate Juice, Molasses, and Whey , 2016 .

[17]  Nikolaos Kopsahelis,et al.  Techno-economic evaluation of a complete bioprocess for 2,3-butanediol production from renewable resources. , 2016, Bioresource technology.

[18]  A. Bekatorou,et al.  Cell Immobilization Technologies for Applications in Alcoholic Beverages , 2015, Applications of Encapsulation and Controlled Release.

[19]  E. R. El-Helow,et al.  Economic production of baker's yeast using a new Saccharomyces cerevisiae isolate , 2015 .

[20]  A. Bekatorou,et al.  Promotion of maltose fermentation at extremely low temperatures using a cryotolerant Saccharomyces cerevisiae strain immobilized on porous cellulosic material. , 2014, Enzyme and microbial technology.

[21]  C. D'onofrio,et al.  Expression of terpene synthase genes associated with the formation of volatiles in different organs of Vitis vinifera. , 2014, Phytochemistry.

[22]  A. Chiou,et al.  Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). , 2014, Food chemistry.

[23]  J. Simal-Gándara,et al.  Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained. , 2013, Food chemistry.

[24]  N. Kopsahelis,et al.  Alcohol production from sterilized and non-sterilized molasses by Saccharomyces cerevisiae immobilized on brewer's spent grains in two types of continuous bioreactor systems , 2012 .

[25]  M. del Valle,et al.  Determination of total polyphenol index in wines employing a voltammetric electronic tongue. , 2012, Analytica chimica acta.

[26]  B. Ahring,et al.  Production of hydrocarbon compounds by endophytic fungi Gliocladium species grown on cellulose. , 2011, Bioresource technology.

[27]  P. Kandylis,et al.  Freeze-dried wheat supported biocatalyst for low temperature wine making , 2010 .

[28]  B. Donèche,et al.  Pectin methylesterase and polygalacturonase in the developing grape skin. , 2008, Plant physiology and biochemistry : PPB.

[29]  Denis Thiéry,et al.  Relative performance of European grapevine moth (Lobesia botrana) on grapes and other hosts , 2005, Oecologia.

[30]  Ronald S. Jackson,et al.  Wine Science: Principles and Applications , 1994 .

[31]  K. Hedlund,et al.  Selective odor perception in the soil collembolaOnychiurus armatus , 1991, Journal of Chemical Ecology.

[32]  A. Buettner Springer Handbook of Odor , 2017 .

[33]  Y. H. Hui,et al.  Handbook of fruit and vegetable flavors , 2010 .

[34]  F. Salta,et al.  Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity , 2007 .

[35]  M. Komaitis,et al.  Ambient and low temperature winemaking by immobilized cells on brewer's spent grains : Effect on volatile composition , 2007 .