Author/Creator: Herbst-Johnstone, Mandy - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Herbst-Johnstone, Mandy

1. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. (August 2020)

Authors:: Kinzurik, Matias I.; Deed, Rebecca C.; Herbst-Johnstone, Mandy; Slaghenaufi, Davide; Guzzon, Raffaele; Gardner, Richard C.; Larcher, Roberto; Fedrizzi, Bruno
Journal:: Food microbiology
Issue:: Volume 89(2020)
Page Start:
Record Type:: Journal Article
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2. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. (15th October 2016)

Authors:: Kinzurik, Matias I.; Herbst-Johnstone, Mandy; Gardner, Richard C.; Fedrizzi, Bruno
Journal:: Food chemistry
Issue:: Volume 209(2016)
Page Start:: 341
Record Type:: Journal Article
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3. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. (15th October 2016)

Authors:: Kinzurik, Matias I.; Herbst-Johnstone, Mandy; Gardner, Richard C.; Fedrizzi, Bruno
Journal:: Food chemistry
Issue:: Volume 209(2016)
Page Start:: 341
Record Type:: Journal Article
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4. Industrial scale fining influences the aroma and sensory profile of Sauvignon blanc. (July 2017)

Authors:: Parish, Katie J.; Herbst-Johnstone, Mandy; Bouda, Flo; Klaere, Steffen; Fedrizzi, Bruno
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 80(2017)
Page Start:: 423
Record Type:: Journal Article
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5. Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. (1st October 2016)

Authors:: Parish, Katie J.; Herbst-Johnstone, Mandy; Bouda, Flo; Klaere, Steffen; Fedrizzi, Bruno
Journal:: Food chemistry
Issue:: Volume 208(2016)
Page Start:: 326
Record Type:: Journal Article
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6. The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes. (15th January 2019)

Authors:: Parish-Virtue, Katie; Herbst-Johnstone, Mandy; Bouda, Flo; Fedrizzi, Bruno
Journal:: Food chemistry
Issue:: Volume 271(2019)
Page Start:: 747
Record Type:: Journal Article
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