From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Parameters Affecting Ethyl Ester Production by<i>Saccharomyces cerevisiae</i>during Fermentation

Sofie Saerens, Freddy R. Delvaux, Kevin J. Verstrepen et al. · Applied and Environmental Microbiology · 2007 · 484 citations

Agriculture, Biochemistry, Biotechnology +17

Existing and new approaches for the analysis of CATA data

Michael Meyners, John C. Castura, B. Thomas Carr · Food Quality and Preference · 2013 · 449 citations

Computing, Biostatistics, Data Science +9

Structure and boosting activity of a starch-degrading lytic polysaccharide monooxygenase

Leila Lo Leggio, Thomas J. Simmons, Jens-Christian N. Poulsen et al. · Nature Communications · 2015 · 324 citations · Full text

Life Sciences, Biochemistry, Biotechnology +17

Projected environmental benefits of replacing beef with microbial protein

Florian Humpenöder, Benjamin Leon Bodirsky, Isabelle Weindl et al. · Nature · 2022 · 241 citations · Full text

Agriculture, Animal Sciences, Sustainable Agriculture +5

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Zongmin Wang, Zhen‐Ming Lu, Jin‐Song Shi et al. · Scientific Reports · 2016 · 234 citations · Full text

Agriculture, Food Science, Microbiology +17