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Determination of volatile marker compounds of common coffee roast defects

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Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee

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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

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Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”

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HPLC Determination of Phenolic Acids, Flavonoids and Juglone in Walnut Leaves

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Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds

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Characterization of two distinct feruloyl esterases, AoFaeB and AoFaeC, from Aspergillus oryzae

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