Mohammad Naser Rezaei

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Elham Aslankoohi, Beatriz Herrera‐Malaver, Mohammad Naser Rezaei et al. · PLoS ONE · 2016 · 115 citations · Full text

Food Chemistry, Food Fermentation, Medicine +14

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

Elham Aslankoohi, Mohammad Naser Rezaei, Yannick Vervoort et al. · PLoS ONE · 2015 · 108 citations · Full text

Biomanufacturing, Dough Fermentation Efficiency, Food Fermentation +14

Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation

Mohammad Naser Rezaei, Emmie Dornez, Pieter P. Jacobs et al. · Food Microbiology · 2013 · 61 citations

Biology, Biomanufacturing, Engineering +11

The impact of yeast fermentation on dough matrix properties

Mohammad Naser Rezaei, Vinay Jayaram, Kevin J. Verstrepen et al. · Journal of the Science of Food and Agriculture · 2015 · 56 citations

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

Mohammad Naser Rezaei, Elham Aslankoohi, Kevin J. Verstrepen et al. · International Journal of Food Microbiology · 2015 · 52 citations

Succinic Acid Production, Biosynthesis, Engineering +7