K-LARGE / L-Arginine/Urea/Ammonia (Rapid) Assay kit (50)

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Megazyme K-LARGE

L-Arginine/Urea/Ammonia (Rapid) Assay kit (50)

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Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

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Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.

Parish-Virtue, K., Herbst-Johnstone, M., Bouda, F. & Fedrizzi, B. (2019). Food Chemistry, 271, 747-752.

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Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos, V., Rantsiou, K., Cravero, F., Torchio, F., Giacosa, S., Ortiz-Julien, A., Gerbi, V., Rolle, L. & Cocolin, L. (2018). Food Research International, 109, 298-309.

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Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures.

Benucci, I., Fiorelli, V., Lombardelli, C., Liburdi, K. & Esti, M. (2017). LWT-Food Science and Technology, 82, 268-273.

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Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation.

Wang, C., Esteve-Zarzoso, B., Cocolin, L., Mas, A. & Rantsiou, K. (2015). Food Research International, 78, 195-200.

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In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions.

Petruzzi, L., Bevilacqua, A., Baiano, A., Beneduce, L., Corbo, M. R. & Sinigaglia, M. (2014). Journal of Applied Microbiology, 116(1), 60-70.

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Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines.

Pinu, F. R., Edwards, P. J. B., Jouanneau, S., Kilmartin, P. A., Gardner, R. C. & Villas-Boas, S. G. (2014). Metabolomics, 10(4), 556-573.

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Biguanide related compounds in traditional antidiabetic functional foods.

Perla, V. & Jayanty, S. S. (2013). Food Chemistry, 138(2-3), 1574-1580.

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Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.

Dennis, E. G., Keyzers, R. A., Kalua, C. M., Maffei, S. M., Nicholson, E. L. & Boss, P. K. (2012). Journal of Agricultural and Food Chemistry, 60(10), 2638-2646.

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Genome-wide fitness profiles reveal a requirement for autophagy during yeast fermentation.

Piggott, N., Cook, M. A., Tyers, M. & Measday, V. (2011). G3: Genes, Genomes, Genetics, 1(5), 353-367.

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Stabilized and Immobilized Bacillus subtilis Arginase for the Biobased Production of Nitrogen‐Containing Chemicals.

Könst, P. M., Turras, P. M. C. C. D., Franssen, M. C. R., Scott, E. L. & Sanders, J. P. M. (2010). Advanced Synthesis & Catalysis, 352(9), 1493-1502.

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Regulatory role of nitric oxide in the reduced survival of erythrocytes in visceral leishmaniasis.

Chowdhury, K. D., Sen, G. & Biswas, T. (2010). Biochimica et Biophysica Acta (BBA)-General Subjects, 1800(9), 964-976.

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Changes in the volatile compound production of fermentations made from musts with increasing grape content.

Keyzers, R. A. & Boss, P. K. (2010). Journal of Agricultural and Food Chemistry, 58(2), 1153-1164.

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The determination of urea in wine – a review.

Francis, P. S. (2006). Australian Journal of Grape and Wine Research, 12(2), 97-106.

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