Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …

Background The cereal weevil, Sitophilus zeamais is one of the most destructive pests of
stored cereals worldwide. Frequent use of fumigants for managing stored-product insects …

Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a
challenge. This study evaluated the antioxidant activities of soluble extracts from seven …

Principal component analysis (PCA) and partial least squares (PLS) regression were
applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the …

This research aimed at the development and validation of an ultra-performance liquid
chromatography (UPLC) method for the quantification of glutathione (GSH) in grape juice …

To investigate the effect of reduced glutathione (GSH) on the quality characteristics of apple
wine, 10, 20 and 30 mg/L of GSH were added to apple juice before alcoholic fermentation …

Key varietal characteristics of Sauvignon Blanc, including the descriptors of 'green'and
'tropical fruit', are mostly attributed to methoxypyrazines and volatile thiols, while …

Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast
autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging …

Eugenol, a plant-derived component possessing small side effects, has an insecticidal
activity to Tribolium castaneum; however, the underlying molecular mechanisms of eugenol …