Chenhui Wang

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

Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

Chenhui Wang, Jingcan Sun, Benjamin Lassabliere et al. · LWT · 2019 · 46 citations

Lactococcus Lactis Subsp, Green Coffee Beans, Engineering +9

Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables

Dong Liang, Chenhui Wang, Restituto Tocmo et al. · Journal of Functional Foods · 2015 · 43 citations · Full text

Food Chemistry, Agricultural Chemistry, Chemical Composition +3

Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

Chenhui Wang, Jingcan Sun, Benjamin Lassabliere et al. · Food Research International · 2020 · 40 citations

Green Coffee Beans, Engineering, Food Fermentation +9