Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans

(2020) Hosam Elhalis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

(2020) Hosam Elhalis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectinase secreted by psychrotolerant fungi: identification, molecular characterization and heterologous expression of a cold-active polygalacturonase from Tetracladium sp.

(2019) Mario Carrasco et al.   Microbial Cell Factories

Production of coffee ( Coffea arabica ) inoculated with yeasts: impact on quality

(2019) Pâmela Mynsen Machado Martins et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The potential of the newly isolated thermotolerant yeast Pichia kudriavzevii RZ8-1 for high-temperature ethanol production

(2018) Nuttaporn Chamnipa et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Modifying Robusta coffee aroma by green bean chemical pre-treatment

(2018) Chujiao Liu et al.   FOOD CHEMISTRY

Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans

(2017) Gilberto V.M. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

(2017) Damian Conrad Frank et al.   MEAT SCIENCE

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

(2017) Xiaoji Zheng et al.   MicrobiologyOpen

An original method for producing acetaldehyde and diacetyl by yeast fermentation

(2016) Irina Rosca et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

(2015) Gilberto Vinícius de Melo Pereira et al.   FOOD RESEARCH INTERNATIONAL

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

High temperature alcoholic fermentation of orange peel by the newly isolated thermotolerantPichia kudriavzeviiKVMP10

(2015) M. Koutinas et al.   LETTERS IN APPLIED MICROBIOLOGY

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification

(2014) S.M. del Mónaco et al.   JOURNAL OF APPLIED MICROBIOLOGY

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations

(2012) Dorrit Wouters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Robusta coffee beans post-harvest microflora: Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius

(2011) Olga Djossou et al.   ANAEROBE

Production, Composition, and Application of Coffee and Its Industrial Residues

(2011) Solange I. Mussatto et al.   Food and Bioprocess Technology

Biotechnological production of mannitol and its applications

(2010) Badal C. Saha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

(2009) Ai-Nong Yu et al.   FOOD CHEMISTRY

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

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

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

(2008) Luís Roberto Batista et al.   FOOD CONTROL

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY