Concepedia

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, Bin Yu, Shao‐Quan Liu

Food Research International · 2020 · 40 citations · 41 references

DOI

Concepts

References

41

Furfural: a renewable and versatile platform molecule for the synthesis of chemicals and fuels

R. Mariscal, Pedro Maireles‐Torres, Manuel Ojeda et al. · Energy & Environmental Science · 2016 · 1.6K citations

, , +10

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.1K citations · Full text

, , +15

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 890 citations

Caramelisation in food and beverages

Lothar W. Kroh · Food Chemistry · 1994 · 548 citations

, , +4

Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY4742

Lin Yan, Wei Zhang, Chunjie Li et al. · Biomass and Bioenergy · 2012 · 299 citations

, , +1