Author:
Mekoue Nguela J.,Vernhet A.,Julien-Ortiz A.,Sieczkowski N.,Mouret J.-R.
Cited by
41 articles.
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1. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis;Food Bioscience;2024-08
2. Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa;Biocatalysis and Agricultural Biotechnology;2024-06
3. Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa ‘Dianhong’ Petals with Brown Sugar;Antioxidants;2024-05-15
4. Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6;Foods;2024-05-09
5. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer;Food Chemistry: X;2024-03