Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs

(2016) Valery Ripari et al.   FOOD CHEMISTRY

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

(2016) Valery Ripari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aging of craft durum wheat beer fermented with sourdough yeasts

(2016) Ilaria Mascia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents

(2016) Kamila Leite Rodrigues et al.   Journal of Functional Foods

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

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

(2014) Antonella Marongiu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Head Space—Solid Phase Micro Extraction Profile of Volatile Organic Compounds Emitted from Parquet Samples

(2014) Teresa Cecchi   JOURNAL OF WOOD CHEMISTRY AND TECHNOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2013) Serena Rossi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger

(2009) T. Cecchi et al.   FOOD CHEMISTRY