citric acid, anhydrous has been researched along with diacetyl in 22 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 3 (13.64) | 18.7374 |
| 1990's | 4 (18.18) | 18.2507 |
| 2000's | 9 (40.91) | 29.6817 |
| 2010's | 6 (27.27) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Benjamin, WB; Ramakrishna, S | 1 |
| Diviès, C; Huang, DQ; Phalip, V; Prévost, H; Schmitt, P; Vasseur, C | 1 |
| Bargmann, CI; Bradley, J; Chou, JH; Zhang, Y; Zinn, K | 1 |
| Abrahamsen, RK; Mutukumira, T; Narvhus, JA; Osteraas, K | 1 |
| Croguennec, T; Gentil, E; Goupry, S; Robins, RJ | 1 |
| Curic, M; de Richelieu, M; Henriksen, CM; Jochumsen, KV; Nilsson, D; Villadsen, J | 1 |
| Benito de Cárdenas, IL; De Figueroa, RM; Oliver, G | 1 |
| Akoka, S; Gentil, E; Goupry, S; Robins, RJ | 1 |
| GLENN, WE; PROUTY, CC | 1 |
| RUSHING, NB; SENN, VJ | 1 |
| Jyoti, BD; Suresh, AK; Venkatesh, KV | 1 |
| Bartowsky, EJ; Henschke, PA | 1 |
| Font de Valdez, G; Taranto, MP; Torino, MI | 1 |
| An, HY; Miyamoto, T; Tsuda, H | 1 |
| Augagneur, Y; Garmyn, D; Guzzo, J | 1 |
| Champagne, CP; Lessard, J; St-Gelais, D; Vuillemard, JC | 1 |
| Cocaign-Bousquet, M; Coddeville, M; Daveran-Mingot, ML; Laroute, V; Le Bourgeois, P; Loubière, P; Passerini, D; Ritzenthaler, P | 1 |
| Hara, T; Matsui, H; Shimizu, H | 1 |
| Blancato, VS; Espariz, M; Magni, C; Martino, GP; Quintana, IM | 1 |
| Bansal, N; Ho, VTT; Lo, R; Turner, MS | 1 |
| Comasio, A; De Vuyst, L; Harth, H; Weckx, S | 1 |
| Du Toit, M; Engelbrecht, L; Pretorius, N | 1 |
1 review(s) available for citric acid, anhydrous and diacetyl
| Article | Year |
|---|---|
The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
Topics: Citric Acid; Consumer Behavior; Diacetyl; Fermentation; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Lactobacillus; Taste; Temperature; Wine | 2004 |
21 other study(ies) available for citric acid, anhydrous and diacetyl
| Article | Year |
|---|---|
Evidence for an essential arginine residue at the active site of ATP citrate lyase from rat liver.
Topics: Animals; Arginine; ATP Citrate (pro-S)-Lyase; Binding Sites; Citrates; Citric Acid; Coenzyme A; Diacetyl; Kinetics; Ligands; Liver; Phenylglyoxal; Rats | 1981 |
Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides.
Topics: Acetoin; Citric Acid; Diacetyl; Leuconostoc; NAD; Xylose | 1997 |
The Caenorhabditis elegans seven-transmembrane protein ODR-10 functions as an odorant receptor in mammalian cells.
Topics: Animals; Caenorhabditis elegans; Caenorhabditis elegans Proteins; Calcium; Cells, Cultured; Chemotaxis; Citric Acid; Diacetyl; Dose-Response Relationship, Drug; GTP-Binding Proteins; Helminth Proteins; Humans; Protein Conformation; Pyruvic Acid; Receptors, Odorant; Recombinant Proteins; Signal Transduction; Structure-Activity Relationship; Transfection | 1997 |
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
Topics: Acetaldehyde; Acetoin; Aldehydes; Animals; Chromatography, Gas; Citric Acid; Colony Count, Microbial; Diacetyl; Ethanol; Fermentation; Lactic Acid; Lactococcus lactis; Milk; Taste; Temperature; Viscosity; Zimbabwe | 1998 |
Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis.
Topics: Acetoin; Carbon Radioisotopes; Citric Acid; Diacetyl; Fermentation; Glucose; Lactic Acid; Lactococcus lactis; Mass Spectrometry | 2000 |
Glucose/citrate cometabolism in Lactococcus lactis subsp. lactis biovar diacetylactis with impaired alpha-acetolactate decarboxylase.
Topics: Biotechnology; Carboxy-Lyases; Citric Acid; Diacetyl; Fermentation; Glucose; Lactococcus lactis; Mutation; Oxidation-Reduction; Pyruvic Acid; Thioctic Acid | 1999 |
Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469.
Topics: Acetoin; Citric Acid; Diacetyl; Flavoring Agents; Hydrogen-Ion Concentration; Lactobacillus; Temperature; Time Factors | 2001 |
Co-fermentation of glucose and citrate by Lactococcus lactis diacetylactis: quantification of the relative metabolic rates by isotopic analysis at natural abundance.
Topics: Acetates; Acetoin; Citric Acid; Diacetyl; Fermentation; Glucose; Hydrogen-Ion Concentration; Lactic Acid; Lactococcus lactis; Pyruvic Acid; Temperature | 2003 |
Bacteriological studies of cultured buttermilk. III. The effect of additions of citric acid, sodium citrate and lactic acid on the progressive changes in the numbers of Leuconostoc citrovorum and Streptococcus cremoris as associated with acetylmethylcar
Topics: Acetoin; Citrates; Citric Acid; Cultured Milk Products; Diacetyl; Lactic Acid; Lactococcus lactis; Leuconostoc; Milk; Sodium Citrate; Streptococcus | 1955 |
Effect of citric acid concentration on the formation of diacetyl by certain lactic acid bactria.
Topics: Citrates; Citric Acid; Diacetyl; Ketone Bodies; Lactic Acid; Lactobacillus; Leuconostoc | 1960 |
Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate.
Topics: Acetoin; Biomass; Citric Acid; Culture Media; Diacetyl; Glucose; Lactobacillus; Multienzyme Complexes; NAD; NADH, NADPH Oxidoreductases; Oxidation-Reduction; Oxygen | 2004 |
Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807.
Topics: Acetic Acid; Acetoin; Adenosine Triphosphate; Butylene Glycols; Citric Acid; Diacetyl; Fermentation; Hydrogen-Ion Concentration; Lactobacillus helveticus; Lactose; Multienzyme Complexes; NADH, NADPH Oxidoreductases; Succinic Acid | 2005 |
Expression of citrate permease gene of plasmid pCM1 isolated from Lactococcus lactis subsp. lactis biovar diacetylactis NIAI N-7 in Lactobacillus casei L-49-4.
Topics: Acetoin; Acetoin Dehydrogenase; Bacterial Proteins; Citric Acid; Cloning, Molecular; Culture Media; Diacetyl; DNA Helicases; Gene Expression; Genetic Vectors; Hydrogen-Ion Concentration; Lacticaseibacillus casei; Lactococcus lactis; Methyltransferases; Organic Anion Transporters; Plasmids; Recombinant Proteins | 2007 |
Mutation of the oxaloacetate decarboxylase gene of Lactococcus lactis subsp. lactis impairs the growth during citrate metabolism.
Topics: Acetoin; Bacteriological Techniques; Base Sequence; Carboxy-Lyases; Citric Acid; Diacetyl; Fermentation; Food Microbiology; Genes, Bacterial; Genetic Engineering; Hydrogen-Ion Concentration; Lactococcus lactis; Molecular Sequence Data; Mutation; Oxaloacetic Acid | 2008 |
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
Topics: Cheese; Citric Acid; Dairying; Diacetyl; Food Handling; Food Technology; Galactose; Humans; Hydrogen-Ion Concentration; Lactic Acid; Taste; Time Factors | 2009 |
New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Topics: Acetoin; Bacterial Proteins; Citric Acid; Diacetyl; Environmental Microbiology; Genetic Variation; Lactococcus lactis; Organic Anion Transporters; Plasmids; Pyruvic Acid; Species Specificity | 2013 |
Suppression of microbial metabolic pathways inhibits the generation of the human body odor component diacetyl by Staphylococcus spp.
Topics: Carbon Isotopes; Chromatography, High Pressure Liquid; Citric Acid; Cosmetics; Diacetyl; Fatty Acids; Glycolysis; Humans; Lactic Acid; Male; Microscopy, Electron, Scanning; Odorants; Pyruvic Acid; Skin; Staphylococcus aureus; Staphylococcus epidermidis; Sweat | 2014 |
Aroma compounds generation in citrate metabolism of Enterococcus faecium: Genetic characterization of type I citrate gene cluster.
Topics: Acetoin; Base Sequence; Biological Transport; Carboxy-Lyases; Carrier Proteins; Cheese; Citric Acid; Diacetyl; DNA Transposable Elements; Enterococcus faecium; Fermentation; Food Microbiology; Malate Dehydrogenase; Molecular Sequence Data; Multienzyme Complexes; Multigene Family; Oxo-Acid-Lyases | 2016 |
The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.
Topics: Acetoin; Acetolactate Synthase; Animals; Cheese; Citric Acid; Diacetyl; Fermentation; Flavoring Agents; Food Microbiology; Genome, Bacterial; Lacticaseibacillus rhamnosus; Milk; Probiotics; Taste; Volatile Organic Compounds | 2018 |
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Topics: Acetoin; Citric Acid; Diacetyl; Fermentation; Fermented Foods; Flour; Food Microbiology; Lactobacillus; Saccharomyces cerevisiae; Triticum | 2019 |
Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix.
Topics: Acetoin; Citric Acid; Diacetyl; Fermentation; Hydrogen-Ion Concentration; Lactobacillales; Oenococcus; Sugars; Wine | 2019 |