The DOI matches its Crossref record; 78 of the 78 references it cites were found in a registry or an index.
Flavor-active esters: Adding fruitiness to beer
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Citations
Cites
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-citationRegulation of Longevity and Stress Resistance by Sch9 in Yeast
Fabrizio, P., Pozza, F., Pletcher, S. D., Gendron, C. M., & Longo, V. D. (2001) · Science · doi:10.1126/science.1059497 · Cited by 874
Thevelein, J. M., & De Winde, J. H. (1999) · Molecular Microbiology · doi:10.1046/j.1365-2958.1999.01538.x · Cited by 677
Self-citationGlucose-sensing and -signalling mechanisms in yeast
ROLLAND, F., WINDERICKX, J., & THEVELEIN, J. (2002) · FEMS Yeast Research · doi:10.1016/s1567-1356(02)00046-6 · Cited by 474
Self-citationFormation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages
Nykänen, L. (1986) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1986.37.1.84 · Cited by 389
Thevelein, J. M. (1994) · Yeast · doi:10.1002/yea.320101308 · Cited by 374
Self-citationLilly, M., Lambrechts, M. G., & Pretorius, I. S. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.2.744-753.2000 · Cited by 369
Self-citationHohmann, S. (2003) · Springer eBooks · Cited by 356
Athenstaedt, K., Zweytick, D., Jandrositz, A., Kohlwein, S. D., & Daum, G. (1999) · Journal of Bacteriology · doi:10.1128/jb.181.20.6441-6448.1999 · Cited by 315
Aroma of Beer, Wine and Distilled Alcoholic Beverages
Nykänen, L., & Suomalainen, H. (1983) · De Gruyter eBooks · doi:10.1515/9783112735770 · Cited by 272
Cited by
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
Self-citationSaerens, S. M. G., Verstrepen, K. J., Van Laere, S. D. M., Voet, A. R. D., Van Dijck, P., Delvaux, F. R., & Thevelein, J. M. (2006) · Journal of Biological Chemistry · doi:10.1074/jbc.m512028200 · Cited by 329
Self-citationDifferent Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake
Takahashi, K., & Kohno, H. (2016) · PLOS ONE · doi:10.1371/journal.pone.0150524 · Cited by 26
Metadata
- Authors
- Verstrepen, K. J., Derdelinckx, G., Dufour, J.-P., Winderickx, J., Thevelein, J. M., Pretorius, I. S., & Delvaux, F. R.
- Venue
- Journal of Bioscience and Bioengineering
- Publisher
- Elsevier BV
- Published
- 2003-01
- Volume
- 96
- Issue
- 2
- Pages
- 110-118
- ISSN
- 1347-4421 (ISSN-L)
- 1389-1723
- OpenAlex
- W2150661070
- Cited by
- 462
- References
- 78
- FWCI
- 12.63
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Flavor-active esters: Adding fruitiness to beer. https://app.cochat.ai/papers/10.1016/s1389-1723(03)90112-5
- The paper
- Verstrepen, K. J., Derdelinckx, G., Dufour, J.-P., Winderickx, J., Thevelein, J. M., Pretorius, I. S., & Delvaux, F. R. (2003). Flavor-active esters: Adding fruitiness to beer. Journal of Bioscience and Bioengineering. https://doi.org/10.1016/s1389-1723(03)90112-5
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.
