Lorenzo C. Peyer
0000-0002-5558-1362
Publication & Citation Trends
Publications
0 total
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations.
Cited by 33
Semantic Scholar
Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions
Cited by 3
Semantic Scholar
Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages
Cited by 4
Semantic Scholar
Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers
Cited by 24
Semantic Scholar
Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria OA
Cited by 24
Semantic Scholar
Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt
Cited by 11
Semantic Scholar
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
Cited by 108
Semantic Scholar
Research Topics
Probiotics and Fermented Foods
(7)
Fermentation and Sensory Analysis
(5)
Food composition and properties
(3)
Microbial Metabolites in Food Biotechnology
(3)
Fungal Biology and Applications
(2)
Affiliations
National University of Ireland
University College Cork
Chr. Hansen (Denmark)
National Research Institute of Brewing