K-ACHYD / Acetaldehyde Assay Kit (50)

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상품코드 : K-ACHYD
K-ACHYD / Acetaldehyde Assay Kit (50) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-ACHYD

Acetaldehyde Assay kit (50)

- Publications -

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.

Link to Article

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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Taraxerone enhances alcohol oxidation via increases of alcohol dehyderogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities and gene expressions.

Sung, C. K., Kim, S. M., Oh, C. J., Yang, S. A., Han, B. H. & Mo, E. K. (2012). Food and Chemical Toxicology, 50(7), 2508-2514.

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Effects of Chitooligosaccharide Lactate Salt on Activity of Acetaldehyde Dehydrogenase.

Cho, S. Y., Yun, J. W., Park, P. J., Sohn, J. H., Seo, D. B., Lim, K. M., Kim, W. G. & Lee, S. J. (2010). Journal of Medicinal Food, 13(5), 1061-1068.

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Exploitation of the semi‐homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies.

Zara, G., Mannazzu, I., Sanna, M. L., Orro, D., Farris, G. A. & Budroni, M. (2008). FEMS Yeast Research, 8(7), 1147-1154.

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Potential of the waste from beer fermentation broth for bio-ethanol production without any additional enzyme, microbial cells and carbohydrates.

Ha, J. H., Shah, N., Ul-Islam, M. & Park, J. K. (2011). Enzyme and Microbial Technology, 49(3), 298-304.

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Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.

Luo, Z., Walkey, C. J., Madilao, L. L., Measday, V. & Vuuren, H. J. (2013). FEMS Yeast Research, 13(5), 485-494.

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Alcohol Metabolism in Human Cells Causes DNA Damage and Activates the Fanconi Anemia–Breast Cancer Susceptibility (FA‐BRCA) DNA Damage Response Network.

Abraham, J., Balbo, S., Crabb, D. & Brooks, P. J. (2011). Alcoholism: Clinical and Experimental Research, 35(12), 2113-2120.

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Effect of thermal processing during yogurt production upon the detection of staphylococcal enterotoxin B.

Principato, M., Boyle, T., Njoroge, J., Jones, R. L. & O'Donnell, M. (2009). Journal of Food Protection^®,72(10), 2212-2216.

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Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing.

Liu, W., Yu, J., Sun, Z., Song, Y., Wang, X., Wang, H., Wuren, T., Zha, M., Menghe, B. & Heping, Z. (2016). Journal of dairy science, 99(1), 89-103.

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Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.

Li, E. & de Orduña, R. M. (2016). Journal of Industrial Microbiology & Biotechnology, 144, 229-236.

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Effects of long‐term ethanol consumption and Aldh1b1 depletion on intestinal tumourigenesis in mice.

Müller, M. F., Zhou, Y., Adams, D. J. & Arends, M. J. (2016). The Journal of Pathology, 241(5), 649-660.

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Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods.

Zachut, M., Shapiro, F. & Silanikove, N. (2016). Food chemistry, 201, 270-274.

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Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage.

Quintana, G., Gerbino, E. & Gómez-Zavaglia, A. (2017). Frontiers in Microbiology, 8, 641.

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Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

Roda, A., Lucini, L., Torchio, F., Dordoni, R., De Faveri, D. M. & Lambri, M. (2017). Food Chemistry, 229, 734-742.

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The influence of edible coatings enriched with citral and eugenol on the raspberry storage ability, nutritional and sensory quality.

Guerreiro, A. C., Gago, C. M., Miguel, M. G., Faleiro, M. L. & Antunes, M. D. (2016). Food Packaging and Shelf Life, 9, 20-28.

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Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation.

Yang, F., Heit, C. & Inglis, D. L. (2017). Fermentation, 3(4), 61.

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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.

Benucci, I., Cerreti, M., Liburdi, K., Nardi, T., Vagnoli, P., Ortiz-Julien, A. & Esti, M. (2018). Food Research International, 107, 257-266.

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Gastrodin Protects against Ethanol-Induced Liver Injury and Apoptosis in HepG2 Cells and Animal Models of Alcoholic Liver Disease.

Zhang, Y., Wang, C., Yu, B., Jiang, J. D. & Kong, W. J. (2018). Biological and Pharmaceutical Bulletin, 41(5), 670-679.

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