Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Food science, Fermentation, Yeast, Leavening agent, Saccharomyces cerevisiae, and Chemistry.
Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
The impact of yeast fermentation on dough matrix properties
Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation
Ethanol at Levels Produced by <i>Saccharomyces cerevisiae</i> during Wheat Dough Fermentation Has a Strong Impact on Dough Properties
Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation