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 · 173 citations · Full text

Food Chemistry, Food Preservatives, Food Fermentation +15

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 · 163 citations

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 · 161 citations

Food Fermentation, In Vitro Fermentation, Fermentation Techniques +5

REVIEW: Aroma of Wheat Bread Crumb

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · Cereal Chemistry · 2013 · 153 citations

Food Chemistry, Engineering, Food Fermentation +14

Influence of commercial baker's yeasts on bread aroma profiles

Anja N. Birch, Mikael Agerlin Petersen, Nils Arneborg et al. · Food Research International · 2013 · 142 citations

Food Chemistry, Commercial Baker, Yeast +4