Philippe Perpète

The complex microbiota of raw milk

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Eugenol—From the Remote Maluku Islands to the International Market Place: A Review of a Remarkable and Versatile Molecule

Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

Methionine catabolism inSaccharomyces cerevisiae

3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers

Contribution of 3-Methylthiopropionaldehyde to the Worty Flavor of Alcohol-Free Beers

Fate of the worty flavours in a cold contact fermentation

How to improve the enzymatic worty flavour reduction in a cold contact fermentation

YeastADHIDisruption: A Way to Promote Carbonyl Compounds Reduction in Alcohol-Free Beer Production

Evidence of Strecker Aldehyde Excretion by Yeast in Cold Contact Fermentations