2-phenylethyl acetate has been researched along with acetic acid in 4 studies
*Acetic Acid: Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed) [MeSH]
*Acetic Acid: Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed) [MeSH]
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Curran, P; Kho, SH; Lee, PR; Liu, SQ; Yu, B | 1 |
| García-Martínez, T; Mauricio, JC; Millán, MC; Moreno, J; Moreno-García, J | 1 |
| Barbagelata, RJ; González Flores, M; Lopes, CA; Oteiza, JM; Rodríguez, ME | 1 |
| Liu, SQ; Lu, Y; Putra, SD | 1 |
4 other study(ies) available for 2-phenylethyl acetate and acetic acid
| Article | Year |
|---|---|
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
Topics: Acetates; Acetic Acid; Carica; Ethanol; Fermentation; Flavoring Agents; Phenylethyl Alcohol; Saccharomyces cerevisiae; Williopsis; Wine | 2013 |
Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
Topics: Acetates; Acetic Acid; Biofilms; Butylene Glycols; Decanoates; Ethanol; Fermentation; Glucose; Glycerol; Metabolomics; Phenylethyl Alcohol; Proteomics; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Wine | 2015 |
Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking.
Topics: Acetates; Acetic Acid; Argentina; Ethanol; Fermentation; Glycerol; Malus; Phenylethyl Alcohol; Saccharomyces; Wine | 2017 |
A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast.
Topics: Acetates; Acetic Acid; Beverages; Bifidobacterium animalis; Bioreactors; Bombacaceae; Ethanol; Fermentation; Fructose; Glucose; Lactic Acid; Lacticaseibacillus casei; Pentanols; Phenylethyl Alcohol; Probiotics; Succinic Acid; Williopsis | 2018 |