2,3-pentanedione has been researched along with alpha-acetolactate in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (33.33) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Gjermansen, C; Holmberg, S; Kielland-Brandt, MC; Nilsson-Tillgren, T; Petersen, JG; Sigsgaard, P | 1 |
| Kusunoki, K; Ogata, T | 1 |
| Farines, V; Humbert-Goffard, A; Mouret, JR; Ochando, T; Sablayrolles, JM | 1 |
3 other study(ies) available for 2,3-pentanedione and alpha-acetolactate
| Article | Year |
|---|---|
Towards diacetyl-less brewers' yeast. Influence of ilv2 and ilv5 mutations.
Topics: Acetolactate Synthase; Butanones; Chromosome Mapping; Diacetyl; Genes, Fungal; Isoleucine; Lactates; Mutation; Pentanones; Saccharomyces; Saccharomyces cerevisiae; Valine | 1988 |
Construction of self-cloning bottom-fermenting yeast with low vicinal diketone production by the homo-integration of ILV5.
Topics: Alcohol Oxidoreductases; Beer; Cloning, Molecular; Diacetyl; Fermentation; Hydroxybutyrates; Lactates; Mitochondrial Proteins; Organisms, Genetically Modified; Pentanones; Saccharomyces cerevisiae; Time Factors; Transformation, Genetic | 2012 |
Vicinal diketones and their precursors in wine alcoholic fermentation: Quantification and dynamics of production.
Topics: Fermentation; Food Microbiology; Gas Chromatography-Mass Spectrometry; Hydroxybutyrates; Ketones; Lactates; Odorants; Pentanones; Saccharomyces cerevisiae; Smell; Taste; Time Factors; Wine | 2018 |