acetic acid has been researched along with phenylethyl alcohol in 21 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 3 (14.29) | 18.2507 |
| 2000's | 2 (9.52) | 29.6817 |
| 2010's | 9 (42.86) | 24.3611 |
| 2020's | 7 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Drake, AF; Lutz, RW; Walker, JC; Warren, DW | 1 |
| Delank, KW; Nieschalk, M; Stoll, W | 1 |
| Cowart, B; Dalton, P; Green, BG; Higgins, J; Rankin, K; Shaffer, G | 1 |
| Kida, K; Morimura, S; Seki, T; Shigematsu, T; Tabata, S; Tang, Y | 1 |
| Clark, A; Gaskin, JA; Goodenough, PC; Murty, GE; Philpott, CM; Robinson, AM | 1 |
| Bely, M; Dubourdieu, D; Lonvaud-Funel, A; Marullo, P; Masneuf-Pomarède, I | 1 |
| Dai, S; Gu, Y; Niu, Y; Tian, H; Xiao, Z; Yu, H; Zhu, J | 1 |
| Curran, P; Kho, SH; Lee, PR; Liu, SQ; Yu, B | 1 |
| Hébert, MJ; Jean-François, J; LeBlanc, LM; Paré, AF; Surette, ME; Touaibia, M | 1 |
| García-Martínez, T; Mauricio, JC; Millán, MC; Moreno, J; Moreno-García, J | 1 |
| Byers, JA; El-Sayed, AM; Judd, GJ; Knight, AL; Suckling, DM | 1 |
| Barbagelata, RJ; González Flores, M; Lopes, CA; Oteiza, JM; Rodríguez, ME | 1 |
| Liu, SQ; Lu, Y; Putra, SD | 1 |
| Wang, P; Wang, W; Xu, D; Zhang, X; Zhao, Y | 1 |
| Dekker, T; Köblös, G; Larsson Herrera, S; Molnár, BP; Rikk, P; Szelényi, MO; Tasin, M | 1 |
| Kim, D; Kim, Y; Kim, YH; Pittendrigh, BR; Seong, KM | 1 |
| Chai, LJ; Fang, GY; Jiang, YJ; Zhong, XZ | 1 |
| Angeli, S; Badra, Z; Biasioli, F; Cappellin, L; Dekker, T; Larsson Herrera, S; Tasin, M | 1 |
| Eyres, GT; Silcock, P; Warburton, A | 1 |
| Li, Z; Sheng, X; Zhang, J | 1 |
| Du, Q; Liu, Y; Nan, H; Ye, D; Zang, X | 1 |
2 trial(s) available for acetic acid and phenylethyl alcohol
| Article | Year |
|---|---|
Effects of odorants and irritants on respiratory behavior.
Topics: Acetates; Acetic Acid; Adult; Chemoreceptor Cells; Female; Humans; Irritants; Male; Odorants; Olfactory Receptor Neurons; Pentanols; Phenylethyl Alcohol; Psychophysiology; Respiration; Trigeminal Nerve | 1994 |
Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell.
Topics: Acetic Acid; Adult; Evaluation Studies as Topic; Female; Humans; Male; Phenylethyl Alcohol; Psychophysics; Smell; Sodium Chloride; Stimulation, Chemical; Sucrose; Taste | 1996 |
19 other study(ies) available for acetic acid and phenylethyl alcohol
| Article | Year |
|---|---|
[Posturographic registration of body sway after odor stimulation].
Topics: Acetates; Acetic Acid; Adult; Child; Female; Humans; Middle Aged; Neural Pathways; Odorants; Olfaction Disorders; Olfactory Nerve; Phenylethyl Alcohol; Postural Balance; Reference Values; Reflex; Sensory Thresholds; Signal Processing, Computer-Assisted; Smell; Trigeminal Nucleus, Spinal; Vestibular Function Tests; Vestibular Nuclei | 1995 |
Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu.
Topics: Acetic Acid; Alcoholic Beverages; Animals; Antioxidants; Carbon Tetrachloride; Carcinoma, Hepatocellular; Cell Line, Tumor; Chemical and Drug Induced Liver Injury; Coumaric Acids; Freeze Drying; Humans; Hydrogen Peroxide; Liver Diseases; Liver Neoplasms; Mice; Oryza; Phenylethyl Alcohol | 2008 |
Does odour cross contamination alter olfactory thresholds in certain odours?
Topics: Acetic Acid; Adult; Aged; Cyclohexanols; Eucalyptol; Female; Humans; Male; Middle Aged; Monoterpenes; Odorants; Phenylethyl Alcohol; Sensory Thresholds; Smell; Statistics, Nonparametric; Sulfhydryl Compounds | 2008 |
Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains.
Topics: Acetic Acid; Adaptation, Physiological; Cold Temperature; Ethanol; Fermentation; Genetic Variation; Microbial Viability; Phenotype; Phenylethyl Alcohol; Saccharomyces; Wine | 2010 |
Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Topics: Acetates; Acetic Acid; Acetoin; Benzaldehydes; Cluster Analysis; Furaldehyde; Gas Chromatography-Mass Spectrometry; Multivariate Analysis; Pentanols; Phenylethyl Alcohol; Principal Component Analysis; Solid Phase Microextraction; Temperature; Volatile Organic Compounds | 2011 |
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 |
Synthesis and antiradical/antioxidant activities of caffeic acid phenethyl ester and its related propionic, acetic, and benzoic acid analogues.
Topics: Acetic Acid; Antioxidants; Benzoic Acid; Caffeic Acids; Carbon; Lipid Peroxidation; Oxidation-Reduction; Phenylethyl Alcohol; Propionates; Propolis | 2012 |
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 |
Caterpillar-induced plant volatiles attract conspecific adults in nature.
Topics: Acetic Acid; Animals; Chemotactic Factors; Female; Herbivory; Larva; Male; Malus; Moths; Nitriles; Phenylethyl Alcohol; Seedlings; Volatile Organic Compounds | 2016 |
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 |
Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
Topics: Acetic Acid; Alcohols; Aldehydes; Beijing; Biomarkers; Edible Grain; Esters; Ethanol; Fermentation; Gas Chromatography-Mass Spectrometry; Ketones; Odorants; Oryza; Pentanols; Phenylethyl Alcohol; Solid Phase Microextraction; Volatile Organic Compounds | 2019 |
Designing a species-selective lure based on microbial volatiles to target Lobesia botrana.
Topics: Acetic Acid; Animals; Female; Humans; Lepidoptera; Male; Odorants; Pest Control; Pesticides; Phenylethyl Alcohol; Pheromones; Sex Attractants; Sexual Behavior, Animal; Species Specificity; Vitis; Volatile Organic Compounds | 2020 |
Identification of transcriptional responsive genes to acetic acid, ethanol, and 2-phenylethanol exposure in Drosophila melanogaster.
Topics: Acetic Acid; Animals; Drosophila; Drosophila melanogaster; Ethanol; Gene Expression Profiling; Phenylethyl Alcohol | 2020 |
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.
Topics: Acetates; Acetic Acid; Acetobacter; Acetoin; China; Condiments; Fermentation; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Lactobacillus; Microbiota; Phenylethyl Alcohol; Taste | 2021 |
Species-Specific Induction of Plant Volatiles by Two Aphid Species in Apple: Real Time Measurement of Plant Emission and Attraction of Lacewings in the Wind Tunnel.
Topics: Acetic Acid; Animals; Aphids; Gas Chromatography-Mass Spectrometry; Herbivory; Malus; Phenylethyl Alcohol; Plant Leaves; Predatory Behavior; Species Specificity; Volatile Organic Compounds | 2021 |
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
Topics: Acetaldehyde; Acetic Acid; Aldehydes; Bread; Diacetyl; Fermentation; Lactic Acid; Lactobacillales; Lactobacillus; Lactones; Phenylethyl Alcohol; Protons; Saccharomyces cerevisiae; Triticum; Volatile Organic Compounds | 2022 |
Exploring the resourcing technology of condensate using ozonation combined with ion-exchange in ethanol fermentation.
Topics: Acetic Acid; Butyric Acid; Ethanol; Fermentation; Furaldehyde; Ozone; Phenylethyl Alcohol; Technology | 2022 |
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation.
Topics: Acetic Acid; Ethanol; Fermentation; Phenylethyl Alcohol; Saccharomyces cerevisiae; Temperature; Wine | 2022 |