Wang Chenhui

Wang Chenhui

Duale Hochschule Baden Württemberg DHBW - Stuttgart / Germany
Others
AD Scientific Index ID: 6054234
Baden-Wuerttemberg Cooperative State University DHBW
person_outline Wang Chenhui's MOST POPULAR ARTICLES
1-) Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roastingC Wang, J Sun, B Lassabliere, B Yu, F Zhao, F Zhao, Y Chen, SQ LiuJournal of the Science of Food and Agriculture 99 (1), 409-420, 2019752019
2-) Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeastsC Wang, J Sun, B Lassabliere, B Yu, SQ LiuFood research international 136, 109588, 2020452020
3-) Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetablesD Liang, C Wang, R Tocmo, H Wu, LW Deng, D Huangjournal of functional foods 14, 634-640, 2015432015
4-) Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without …C Wang, J Sun, B Lassabliere, B Yu, SQ LiuFood research international 136, 109452, 2020362020
5-) Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremorisC Wang, J Sun, B Lassabliere, B Yu, SQ LiuLwt 120, 108930, 2020322020