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K-ACHYD / Acetaldehyde Assay Kit (50)

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    Megazyme K-ACHYD

    Acetaldehyde Assay kit (50)


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    50c0b14a1bef2fbdbf6fc9d78ddf0e51_1584704447_2682.PNG

    - Publications -

    Megazyme publication

    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 

    Megazyme publication

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

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

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

     

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

     

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

     

    Publication
    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.

    Link to Article 

     

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 

    Publication
    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.

    Link to Article 



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