Sorelle Nsogning Dongmo

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Sorelle Nsogning Dongmo, Susanne Procopio, Bertram Sacher et al. · Trends in Food Science & Technology · 2016 · 100 citations

Food Chemistry, Food Fermentation, Flavoromics +8

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger et al. · Food Chemistry · 2017 · 69 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +9

Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity

Sorelle Nsogning Dongmo, Susann Fischer, Thomas Becker · Food Microbiology · 2018 · 41 citations · Full text

Food Fermentation, Lactic Acid Bacteria, Microbial Physiology +7

Exploration of high‐gravity fermentation to improve lactic acid bacteria performance and consumer's acceptance of malt wort‐fermented beverages

Sorelle Nsogning Dongmo, Hubert Kollmannsberger, Susann Fischer et al. · International Journal of Food Science & Technology · 2018 · 11 citations

Nutrition, Flavoromics, High‐gravity Fermentation +20