Mikael Agerlin Petersen

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · LWT · 2012 · 181 citations · Full text

Agriculture, Food Science, Cereal Science +13

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

Michael Crafack, Hanna Keul, Carl Emil Eskildsen et al. · Food Research International · 2014 · 168 citations

Agriculture, Food Science, Microbiology +17

Multiple effects of<i>Bacillus amyloliquefaciens</i>volatile compounds: plant growth promotion and growth inhibition of phytopathogens

Shashidar Asari, Staffan Matzén, Mikael Agerlin Petersen et al. · FEMS Microbiology Ecology · 2016 · 168 citations

Agriculture, Plant Biology, Plant Sciences +17

REVIEW: Aroma of Wheat Bread Crumb

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · Cereal Chemistry · 2013 · 160 citations

Agriculture, Food Science, Microbiology +16

Influence of commercial baker's yeasts on bread aroma profiles

Anja N. Birch, Mikael Agerlin Petersen, Nils Arneborg et al. · Food Research International · 2013 · 146 citations

Agriculture, Food Science, Microbiology +14