ArticleMicroorganisms2019
Volatile Composition and Sensory Properties of Mead.
Article in Microorganisms, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 50 citations in OpenAlex.
- Sensory Analysis of Cupuaçu (Foods (Basel, Switzerland) · 2026Article
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- Machine Learning in Sensory Analysis of Mead-A Case Study: Ensembles of Classifiers.Molecules (Basel, Switzerland) · 2025Article
- Excitation of filamentous growth in Dekkera spp. by quorum sensing aromatic alcohols 2-phenylethanol and tryptophol.FEMS microbiology letters · 2025Article
- Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.Molecules (Basel, Switzerland) · 2024Article
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead withFood science and biotechnology · 2024Article
- Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.Journal of agricultural and food chemistry · 2024Article
- Contribution ofAntioxidants (Basel, Switzerland) · 2023Article
- Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej.Scientific reports · 2022Article
- Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds.Microorganisms · 2020Article
- Recent Advances in Applied Microbiology: Editorial.Microorganisms · 2020Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.