Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast

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Christian Schuh, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 393 citations

Agriculture, Enology, Food Science +17

Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation:  Indications for Feruloyl Esterase Activity in<i>Saccharomyces cerevisiae</i>

Stefan Coghe, Koen Benoot, Filip Delvaux et al. · Journal of Agricultural and Food Chemistry · 2004 · 243 citations

Agriculture, Biochemistry, Food Science +16

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

Haipeng Lv, Qiu-Sheng Zhong, Zhi Lin et al. · Food Chemistry · 2011 · 237 citations

Agriculture, Chemistry, Food Science +17

Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis

Andrew King, J. Richard Dickinson · Yeast · 2000 · 237 citations

Agriculture, Biochemistry, Microbiology +17