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Comparative Analysis of Sensory Evaluation and Flavor Characteristics of Coffee Pulp Wines Produced from Different Yeast Combinations

https://doi.org/10.2139/ssrn.4494924
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Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization
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Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process
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Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.128openalex-extracted
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
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Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130033openalex-extracted
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
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Functional properties of coffee and coffee by-products
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The aroma of La Mancha Chelva wines: Chemical and sensory characterization
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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
inferredcites →https://doi.org/10.1016/j.foodres.2020.109588openalex-extracted
Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts
inferredcites →https://doi.org/10.1016/j.jfoodeng.2020.109933openalex-extracted
Supramolecular solvent extraction of bioactives from coffee cherry pulp
inferredcites →https://doi.org/10.1016/j.lwt.2021.112650openalex-extracted
Studies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor
inferredcites →https://doi.org/10.1016/j.lwt.2022.113233openalex-extracted
Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production
inferredcites →https://doi.org/10.1016/j.wasman.2020.12.018openalex-extracted
Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
inferredcites →https://doi.org/10.1021/acs.jafc.1c01348openalex-extracted
Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach
inferredcites →https://doi.org/10.1021/jf020337fopenalex-extracted
Effect of Different Strains ofSaccharomyces cerevisiaeon Production of Volatiles in Napa Gamay Wine and Petite Sirah Wine
inferredcites →https://doi.org/10.1021/jf505666yopenalex-extracted
Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression
inferredcites →https://doi.org/10.13386/j.issn1002-0306.2017.10.029openalex-extracted
Study on the wine brewing technology of coffee pulp grown in Yunnan province
inferredcites →https://doi.org/10.3389/fpls.2020.00189openalex-extracted
Diversity of Naturalized Hairy Vetch (Vicia villosa Roth) Populations in Central Argentina as a Source of Potential Adaptive Traits for Breeding
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