Benjamin Lassabliere

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Tan, Hazel Lau, Shao‐Quan Liu et al. · LWT · 2019 · 95 citations

Food Chemistry, Environmental Chemistry, Key Odourants +10

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Chenhui Wang, Jingcan Sun, Benjamin Lassabliere et al. · Journal of the Science of Food and Agriculture · 2018 · 87 citations

Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

Chenhui Wang, Jingcan Sun, Benjamin Lassabliere et al. · Food Research International · 2020 · 64 citations

Food Chemistry, Green Coffee Beans, Engineering +8

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui Wang, Jingcan Sun, Benjamin Lassabliere et al. · Current Research in Food Science · 2022 · 50 citations · Full text

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Vivien Chia Yen Tang, Jingcan Sun, Maurin Cornuz et al. · Food Chemistry · 2020 · 47 citations

Food Chemistry, Mycology, Fungal Diversity +9