Anders Peter Wätjen

Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers’ spent grain

Sanne Kjærulf Madsen, Camilla Priess, Anders Peter Wätjen et al. · FEMS Microbiology Letters · 2021 · 38 citations

Nutrition, Liquid Fraction, Agricultural Economics +22

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen et al. · Fermentation · 2023 · 34 citations · Full text

Engineering, Agricultural Economics, Hybrid Cheeses—supplementation +16

Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations

Guillermo Eduardo Sedó Molina, Radhakrishna Shetty, Hang Xiao et al. · LWT · 2022 · 31 citations · Full text

Plant-based Fermentations, Probiotic, Insect Microbiome +16

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

Wenkang Huang, Anran Dong, Huong Thi Pham et al. · Food Microbiology · 2023 · 26 citations

Nut-based Milk Alternatives, Probiotic, Food Fermentation +7

Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons

Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona et al. · Food Microbiology · 2023 · 18 citations · Full text

Engineering, Flavoromics, Volatile Flavor Compounds +19