Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics

Chemical characterization of aromas in beer and their effect on consumers liking

Claudia Gonzalez Viejo, Damir D. Torrico, Amruta Godbole et al. · Food Chemistry · 2019 · 119 citations

Agriculture, Chemistry, Food Science +12

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Yuting Ye, Lixia Wang, Ping Zhan et al. · Food Chemistry · 2021 · 103 citations

Agriculture, Biochemistry, Chemical Engineering +16

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

M.N. Larroque, Francisco Carrau, Laura Fariña et al. · International Journal of Food Microbiology · 2020 · 91 citations

Agriculture, Food Science, Microbiology +14

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

Chunfeng Liu, Mingxia Li, Tao Ren et al. · LWT · 2021 · 81 citations · Full text

Agriculture, Enology, Food Science +17

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

Laura Canonico, Francesca Comitini, Maurizio Ciani · International Journal of Food Microbiology · 2017 · 80 citations · Full text

Agriculture, Food Science, Microbiology +16