Flavor Modulation is a biochemical process mediated by non-Saccharomyces yeasts that selectively alters the sensory profile of fermented products through the targeted production or transformation of volatile and non-volatile flavor compounds.
118
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5.6K
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319
Authors
131
Institutions
Publications per year
2017–2026
38
Parents
Publications
118
1–5 of 118
Authors
319
- AS
27
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12
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- RJ
7
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- AV
4
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- KT
4
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1–5 of 319
Institutions
131
Brooklyn College
Brooklyn, United States
26 h-index
61 publications
3.7K citations
City University of New York
New York, United States
25 h-index
58 publications
3.4K citations
The Graduate Center, CUNY
New York, United States
13 h-index
28 publications
1.5K citations
Queens College, CUNY
New York, United States
7 h-index
25 publications
973 citations
Suzhou Research Institute
Suzhou, China
4 h-index
4 publications
250 citations
National University of Singapore
Singapore, Singapore
4 h-index
9 publications
565 citations
South China University of Technology
Guangzhou, China
3 h-index
5 publications
203 citations
State Key Laboratory of Food Science and Technology
Wuxi, China
3 h-index
9 publications
380 citations
1–8 of 131
Venues
- Physiology & Behavior
20 publications · 1.2K citations
18
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- Food Chemistry
9 publications · 482 citations
10
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- American Journal of Physiology-Regulatory, Integrative and Comparative Physiology
8 publications · 549 citations
8
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- LWT
5 publications · 211 citations
8
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- Food Research International
6 publications · 210 citations
6
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