4-ethylphenol has been researched along with sulfur dioxide in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Arneborg, N; Edwards, CG; Jensen, SL; Umiker, NL | 1 |
| Edwards, CG; Zuehlke, JM | 1 |
| Barata, A; Chandra, M; Ferreira-Dias, S; Loureiro, V; Malfeito-Ferreira, M | 1 |
3 other study(ies) available for 4-ethylphenol and sulfur dioxide
| Article | Year |
|---|---|
Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
Topics: Candida; Colony Count, Microbial; Dekkera; Drug Resistance, Fungal; Ethanol; Fermentation; Food Handling; Food Microbiology; Guaiacol; Phenols; Pichia; Sulfur Dioxide; Temperature; Volatilization; Wine | 2009 |
Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.
Topics: Brettanomyces; Dose-Response Relationship, Drug; Food Contamination; Food Microbiology; Food Storage; Microbial Viability; Odorants; Phenols; Polymerase Chain Reaction; Sulfur Dioxide; Temperature; Wine | 2013 |
A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.
Topics: Brettanomyces; Ethanol; Food Microbiology; Glucose; Phenols; Sulfur Dioxide; Volatilization; Wine | 2014 |