Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Health issues and technological aspects of plant-based alternative milk

(2020) Aline R.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

(2019) Salma Ben-Harb et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition, physicochemical properties of pea protein and its application in functional foods

(2019) Z. X. Lu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

(2019) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus

(2019) Yang Hu et al.   Food Bioscience

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

(2019) Salma Ben-Harb et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

(2019) Dandan Xu et al.   FOOD MICROBIOLOGY

Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

(2018) Weng Chan Vong et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

(2018) Young Kyoung Park et al.   FOOD CHEMISTRY

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

(2017) Kenneth M. McMahon et al.   FOOD QUALITY AND PREFERENCE

Pulses: an overview

(2017) Narpinder Singh   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

(2016) M. B. Hirst et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

(2016) Manhal Yousseef et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

(2013) C. Le Boucher et al.   FOOD CHEMISTRY

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

(2013) Chloé Murat et al.   FOOD RESEARCH INTERNATIONAL

Review of the health benefits of peas (Pisum sativum L.)

(2012) Wendy J. Dahl et al.   BRITISH JOURNAL OF NUTRITION

Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

(2012) Sabrina Schindler et al.   FOOD BIOTECHNOLOGY

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

(2012) Chloe Murat et al.   FOOD CHEMISTRY

Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

(2012) Eric G. Dennis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

(2011) Sabrina Schindler et al.   FOOD CHEMISTRY

Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions

(2011) Sorayya Azarnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Kluyveromyces marxianus: A yeast emerging from its sister's shadow

(2010) Melanie M. Lane et al.   Fungal Biology Reviews

The oxygen level determines the fermentation pattern inKluyveromyces lactis

(2009) Annamaria Merico et al.   FEMS YEAST RESEARCH

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The yeast Kluyveromyces marxianus and its biotechnological potential

(2008) Gustavo Graciano Fonseca et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY