Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

(2019) Mesfin Haile et al.   JOURNAL OF FOOD QUALITY

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

(2018) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting

(2018) Chenhui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

(2018) Ana Paula Pereira Bressani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

(2017) Rachael E. Dack et al.   FOOD CHEMISTRY

Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures

(2017) Silvia Juliana Martinez et al.   FOOD RESEARCH INTERNATIONAL

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica : I. Green coffee

(2017) Liang Wei Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production

(2017) Mariana Lino Souza et al.   ACTA SCIENTIARUM-AGRONOMY

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction

(2016) Andrés Hurtado-Benavides et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Production of 2-methyl-1-butanol and 3-methyl-1-butanol in engineered Corynebacterium glutamicum

(2016) Michael Vogt et al.   METABOLIC ENGINEERING

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Effect of methyl salicylate (MeSA), an elicitor on growth, physiology and pathology of resistant and susceptible rice varieties

(2016) Kandaswamy Kalaivani et al.   Scientific Reports

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

(2015) Suzana Reis Evangelista et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

A new method for rapid screening of ester-producing yeasts using in situ HS-SPME

(2014) Juliano Garavaglia et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Identification of Coffee Fragrances Using Needle Trap Device-Gas Chromatograph/Mass Spectrometry (NTD-GC/MS)

(2013) In-Yong Eom et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

(2013) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

(2013) Suzana Reis Evangelista et al.   FOOD RESEARCH INTERNATIONAL

Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

(2013) Sébastien Piccino et al.   FOOD RESEARCH INTERNATIONAL

Guaiacol production from ferulic acid, vanillin and vanillic acid by Alicyclobacillus acidoterrestris

(2012) R. Corli Witthuhn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Solubility of citric, malonic, and malic acids in different solvents from 303.2 to 333.2K

(2011) Ali Daneshfar et al.   FLUID PHASE EQUILIBRIA

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

(2010) Danielle Marques Vilela et al.   FOOD MICROBIOLOGY