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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Foods, 2022-03, Vol.11 (6), p.875

2022

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UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Current research in food science, 2022-01, Vol.5, p.471-478

2022

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Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system

Food chemistry, 2012-09, Vol.134 (1), p.89-94

2012

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Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?

Food chemistry, 2013-12, Vol.141 (3), p.2828-2832

2013

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Rapid In Situ Transesterification of Sunflower Oil

Industrial & engineering chemistry research, 2009-01, Vol.48 (2), p.850-856

2009

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Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics

PloS one, 2020-08, Vol.15 (8), p.e0237881-e0237881

2020

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Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Food chemistry, 2012-12, Vol.135 (4), p.2714-2720

2012

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Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes

Food chemistry, 2014-07, Vol.154, p.205-210

2014

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Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil

Food chemistry, 2014-02, Vol.145, p.796-801

2014

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Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

Food chemistry, 2011-12, Vol.129 (4), p.1882-1888

2011

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Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

AMB Express, 2018-07, Vol.8 (1), p.109-12, Article 109

2018

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Biocatalytic Conversion of Coconut Oil to Natural Flavor Esters Optimized with Response Surface Methodology

Journal of the American Oil Chemists' Society, 2012-11, Vol.89 (11), p.1991-1998

2012

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Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Food chemistry, 2021-02, Vol.337, p.128023-128023, Article 128023

2021

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Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

Food research international, 2020-10, Vol.136, p.109588-109588, Article 109588

2020

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Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Food science & technology, 2022-03, Vol.157, p.113081, Article 113081

2022

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Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

Food research international, 2020-10, Vol.136, p.109452-109452, Article 109452

2020

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Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

Food science & technology, 2020-02, Vol.120, p.108930, Article 108930

2020

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

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.409-420

2019

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Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae

Journal of food science, 2020-02, Vol.85 (2), p.306-315

2020

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β-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds

Food science & technology, 2021-11, Vol.151, p.112184, Article 112184

2021

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Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry

Food microbiology, 2020-12, Vol.92, p.103609, Article 103609

2020

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Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Food science & technology, 2019-07, Vol.108, p.221-232

2019

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A systematic study of molecular ion intensity and mass accuracy in low energy electron ionisation using gas chromatography-quadrupole time-of-flight mass spectrometry

Talanta (Oxford), 2019-07, Vol.199, p.431-441

2019

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Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

Food science & technology, 2018-08, Vol.94, p.178-189

2018

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A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction

Talanta (Oxford), 2023-05, Vol.257, p.124331-124331, Article 124331

2023

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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system

Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?

Rapid In Situ Transesterification of Sunflower Oil

Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes

Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil

Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

Biocatalytic Conversion of Coconut Oil to Natural Flavor Esters Optimized with Response Surface Methodology

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

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

Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae

β-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds

Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

A systematic study of molecular ion intensity and mass accuracy in low energy electron ionisation using gas chromatography-quadrupole time-of-flight mass spectrometry

Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction

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