The DOI matches its Crossref record; 160 of the 160 references it cites were found in a registry or an index.
Yeast Modulation of Wine Flavor
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Citations
Cites
Wine Microbiology and Biotechnology
Fleet, G. H. (1993) · Cited by 1,378
Quantitative determination of the odorants of young red wines from different grape varieties
Ferreira, V., L�pez, R., & Cacho, J. F. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · Cited by 1,105
Principles and Practices of Winemaking
Boulton, R. B., Singleton, V. L., Bisson, L. F., & Kunkee, R. E. (1996) · Springer eBooks · doi:10.1007/978-1-4615-1781-8 · Cited by 1,019
Yeast and its importance to wine aroma – a review
Lambrechts, M. G., & Pretorius, I. S. (2000) · South African Journal of Enology and Viticulture · doi:10.21548/21-1-3560 · Cited by 884
Self-citationPyruvate Metabolism inSaccharomyces cerevisiae
PRONK, J. T., YDE STEENSMA, H., & VAN DIJKEN, J. P. (1996) · Yeast · doi:10.1002/(sici)1097-0061(199612)12:16<1607::aid-yea70>3.0.co;2-4 · Cited by 792
Metabolism of sulfur amino acids in Saccharomyces cerevisiae.
Thomas, D., & Surdin-Kerjan, Y. (1997) · Microbiology and molecular biology reviews : MMBR · doi:10.1128/.61.4.503-532.1997 · Cited by 678
The origin of ethylphenols in wines
Chatonnet, P., Dubourdie, D., Boidron, J., & Pons, M. (1992) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740600205 · Cited by 671
Yeast Physiology and Biotechnology
Walker, G. M. (1998) · Medical Entomology and Zoology · Cited by 637
Gunata, Y. Z., Bayonove, C. L., Baumes, R. L., & Cordonnier, R. E. (1985) · Journal of Chromatography A · doi:10.1016/0021-9673(85)80009-1 · Cited by 572
The primary structure of the Saccharomyces cerevisiae gene for alcohol dehydrogenase.
Bennetzen, J. L., & Hall, B. D. (1982) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)81067-0 · Cited by 557
Cited by
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12111 · Cited by 861
Self-citationSaccharomyces cerevisiae and its industrial applications
Parapouli, M., 1 Molecular Biology laboratory, D. O. B. A. A. T., Vasileiadi, A., Afendra, A.-S., Hatziloukas, E., 2 Genetics laboratory, D. O. B. A. A. T., & equally, #. T. T. A. C. (2020) · AIMS Microbiology · doi:10.3934/microbiol.2020001 · Cited by 685
Physiology, ecology and industrial applications of aroma formation in yeast
Dzialo, M. C., Park, R., Steensels, J., Lievens, B., & Verstrepen, K. J. (2017) · FEMS Microbiology Reviews · doi:10.1093/femsre/fux031 · Cited by 432
The Role and Use of Non-Saccharomyces Yeasts in Wine Production
Jolly, N. P., Augustyn, O. P. H., & Pretorius, I. S. (2017) · South African Journal of Enology & Viticulture · doi:10.21548/27-1-1475 · Cited by 356
Self-citationCadière, A., Ortiz-Julien, A., Camarasa, C., & Dequin, S. (2011) · Metabolic Engineering · doi:10.1016/j.ymben.2011.01.008 · Cited by 141
Metadata
- Authors
- Swiegers, J. H., & Pretorius, I. S.
- Venue
- Advances in Applied Microbiology
- Publisher
- Elsevier
- Published
- 2005
- Volume
- 57
- Pages
- 131-175
- ISSN
- 0065-2164 (ISSN-L)
- OpenAlex
- W130640577
- Cited by
- 390
- References
- 160
- FWCI
- 34.47
- Type
- book chapter
- Language
- en
- Open access
- closed
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- This page
- CoChat. (2026). Citation check: Yeast Modulation of Wine Flavor. https://app.cochat.ai/papers/10.1016/s0065-2164(05)57005-9
- The paper
- Swiegers, J. H., & Pretorius, I. S. (2005). Yeast Modulation of Wine Flavor. Advances in Applied Microbiology. https://doi.org/10.1016/s0065-2164(05)57005-9
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
