Silva N, Alves S, Gonçalves A, Amaral J, Poeta P (2013) Antimicrobial activity of essential oils
from mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Sci
Technol Int 19:503–510. https://doi.org/10.1177/1082013212442198
Simat T, Schneider-Häder B, Uhl M, Mleczko M (2017) DLG Expert report 1/2017: panel training
on odour and aroma perception for sensory analysis. https://www.dlg.org/fileadmin/downloads/
lebensmittel/themen/publikationen/expertenwissen/lebensmittelsensorik/e_2017_1_
Expertenwissen_Geruchsschulung.pdf. Accessed 26 May 2020
Singh P, Malik T (2008) Essence of plants: essential oils as antimicrobials. In: Parihar P, Parihar L
(eds) Advances in applied microbiology. Agrobios Publishers, Bikaner, pp 137–148
Singh R, Winters P (2016) White biotechnology for flavours and fragrances. http://www.fnbnews.
com/Top-News/white-biotechnology-for-flavours-and-fragrances-39161. Retrieved 20 Jan
2020
Singh P, Khan S, Pandey SS, Banerjee S, Kitamura Y, Rahman L (2015) Vanillin production in
metabolically engineered Beta vulgaris hairy roots through heterologous expression of Pseudomonas fluorescens HCHL gene. Ind Crop Prod 74:839–848
Singhania RR, PatelA K, Soccol CR, Pandey A (2009) Recent advances in solid-state fermentation.
Biochem Eng J 44(1):13–18
Singhania RR, Sukumaran RK, Patel AK, Larroche C (2010) Advancement and comparative
profiles in the production technologies using solid-state and submerged fermentation for
microbial cellulases. Enzyme Microb Technol 46(7):541–549
Sinha AK, Sharma UK, Sharma N (2008) A comprehensive review on vanilla flavor: extraction,
isolation and quantification of vanillin and others constituents. Int J Food Sci Nutr 59:299–326
Sirohi S, Malik T, Pant S, Chauhan N, Lohani H (2016) Anti-dermatophytic potential of
Cinnamomum tamala leaf essential oil. Int J Pharm Bio Sci 7(3):291–295
Smith RL, Waddell WJ, Cohen SM, Fukushima S, Gooderham NJ (2011) GRAS flavoring
substances 25. Food Technol 65:44–55
Soares M, Christen P, Pandey A (2000) Fruit flavor production by Ceratocystis fimbriata grown on
coffee husk in solid-state fermentation. Process Biochem 35:857–861
Soccol CR, Costa ESF, da Letti LAJ, Karp SG, Woiciechowski AL, de Souza Vandenberghe LP
(2017) Recent developments and innovations in solid state fermentation. Biotechnol Res Innov
1:52–71
Speirs J, Elizabeth Lee C, Bank M, Longhurst TJ, Colah M, Richard Hinde R, Brady TCJ, Bay S
(2000) Method for producing fruiting plants with improved fruit flavour. Patent Number:
6,011,199 (45). Date of Patent: 4 Jan 2000
Spudic N (2015) Natural and artificial flavors and fragrances. In: Albala K (ed) The SAGE
encyclopedia of food issues. SAGE Publications, Thousand Oaks, pp 1012–1016
Stark D, Stock AU (2003) In Situ Product Removal (ISPR) in whole cell biotechnology during the
last twenty years. ACS National Meeting Book of Abstracts, March 2000, pp 150–169
Stentelaire C, Lesage-Meessen L, Oddou J, Bernard O, Bastin G, Collonna-Ceccaldi B, Asther M
(2000) Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level
by Pycnoporus cinnabarinus. J Biosci Bioeng 89:223–230
Subramaniyam R, Vimala R (2012) Solid state and submerged fermentation for the production of
bioactive substances: a comparative study. Int J Sci Nat 3(3):480–486
Surburg H, Panten J (2006) Natural raw materials in the flavor and fragrance industry. In: Common
fragrance and flavor material. Preparation, properties and uses, 5th edn. Wiley-VCH Verlag
GmbH, Weinheim
Suvarnalatha G, Narayan MS, Ravishankar GA, Venkataraman LV (1994) Flavour production in
plant cell cultures of basmati rice (Oryza sativa L.). J Sci Food Agric 66:439–442
Taira J, Toyoshima R, Ameku N, Iguchi A, Tamaki Y (2018) Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis. Appl Microbiol Exp 8:40
Tamjidi F, Shahedi M, Varshoshaz J, Nasirpour A (2013) Nanostructured lipid carriers (NLC): a
potential delivery system for bioactive food molecules. Innov Food Sci Emerg Technol
19:29–43
168
T. Malik and S. Rawat
from mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Sci
Technol Int 19:503–510. https://doi.org/10.1177/1082013212442198
Simat T, Schneider-Häder B, Uhl M, Mleczko M (2017) DLG Expert report 1/2017: panel training
on odour and aroma perception for sensory analysis. https://www.dlg.org/fileadmin/downloads/
lebensmittel/themen/publikationen/expertenwissen/lebensmittelsensorik/e_2017_1_
Expertenwissen_Geruchsschulung.pdf. Accessed 26 May 2020
Singh P, Malik T (2008) Essence of plants: essential oils as antimicrobials. In: Parihar P, Parihar L
(eds) Advances in applied microbiology. Agrobios Publishers, Bikaner, pp 137–148
Singh R, Winters P (2016) White biotechnology for flavours and fragrances. http://www.fnbnews.
com/Top-News/white-biotechnology-for-flavours-and-fragrances-39161. Retrieved 20 Jan
2020
Singh P, Khan S, Pandey SS, Banerjee S, Kitamura Y, Rahman L (2015) Vanillin production in
metabolically engineered Beta vulgaris hairy roots through heterologous expression of Pseudomonas fluorescens HCHL gene. Ind Crop Prod 74:839–848
Singhania RR, PatelA K, Soccol CR, Pandey A (2009) Recent advances in solid-state fermentation.
Biochem Eng J 44(1):13–18
Singhania RR, Sukumaran RK, Patel AK, Larroche C (2010) Advancement and comparative
profiles in the production technologies using solid-state and submerged fermentation for
microbial cellulases. Enzyme Microb Technol 46(7):541–549
Sinha AK, Sharma UK, Sharma N (2008) A comprehensive review on vanilla flavor: extraction,
isolation and quantification of vanillin and others constituents. Int J Food Sci Nutr 59:299–326
Sirohi S, Malik T, Pant S, Chauhan N, Lohani H (2016) Anti-dermatophytic potential of
Cinnamomum tamala leaf essential oil. Int J Pharm Bio Sci 7(3):291–295
Smith RL, Waddell WJ, Cohen SM, Fukushima S, Gooderham NJ (2011) GRAS flavoring
substances 25. Food Technol 65:44–55
Soares M, Christen P, Pandey A (2000) Fruit flavor production by Ceratocystis fimbriata grown on
coffee husk in solid-state fermentation. Process Biochem 35:857–861
Soccol CR, Costa ESF, da Letti LAJ, Karp SG, Woiciechowski AL, de Souza Vandenberghe LP
(2017) Recent developments and innovations in solid state fermentation. Biotechnol Res Innov
1:52–71
Speirs J, Elizabeth Lee C, Bank M, Longhurst TJ, Colah M, Richard Hinde R, Brady TCJ, Bay S
(2000) Method for producing fruiting plants with improved fruit flavour. Patent Number:
6,011,199 (45). Date of Patent: 4 Jan 2000
Spudic N (2015) Natural and artificial flavors and fragrances. In: Albala K (ed) The SAGE
encyclopedia of food issues. SAGE Publications, Thousand Oaks, pp 1012–1016
Stark D, Stock AU (2003) In Situ Product Removal (ISPR) in whole cell biotechnology during the
last twenty years. ACS National Meeting Book of Abstracts, March 2000, pp 150–169
Stentelaire C, Lesage-Meessen L, Oddou J, Bernard O, Bastin G, Collonna-Ceccaldi B, Asther M
(2000) Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level
by Pycnoporus cinnabarinus. J Biosci Bioeng 89:223–230
Subramaniyam R, Vimala R (2012) Solid state and submerged fermentation for the production of
bioactive substances: a comparative study. Int J Sci Nat 3(3):480–486
Surburg H, Panten J (2006) Natural raw materials in the flavor and fragrance industry. In: Common
fragrance and flavor material. Preparation, properties and uses, 5th edn. Wiley-VCH Verlag
GmbH, Weinheim
Suvarnalatha G, Narayan MS, Ravishankar GA, Venkataraman LV (1994) Flavour production in
plant cell cultures of basmati rice (Oryza sativa L.). J Sci Food Agric 66:439–442
Taira J, Toyoshima R, Ameku N, Iguchi A, Tamaki Y (2018) Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis. Appl Microbiol Exp 8:40
Tamjidi F, Shahedi M, Varshoshaz J, Nasirpour A (2013) Nanostructured lipid carriers (NLC): a
potential delivery system for bioactive food molecules. Innov Food Sci Emerg Technol
19:29–43
168
T. Malik and S. Rawat