selected publications
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academic article
- Microencapsulation of citronella oil with carboxymethylated tamarind gum 2018
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 33:114-123. 2013
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book
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conference paper
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journal article
- Volatile Composition and Sensory Properties of Mead. Microorganisms. 404-404. 2019
- Impact of fining agents on the volatile composition of sparkling mead. Journal of the Institute of Brewing. 2019
- Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing. 562-571. 2017
- Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing. 122-128. 2015
- Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Current Opinion in Food Science. 21-30. 2014
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 114-123. 2013