Exploration of high‐gravity fermentation to improve lactic acid bacteria performance and consumer's acceptance of malt wort‐fermented beverages von Dongmo Nsogning, Sorelle, Kollmannsberger, Hubert, Fischer, Susann, Becker, Thomas

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Flavor of lactic acid fermented malt based beverages: Current status and perspectives von Nsogning Dongmo, Sorelle, Procopio, Susanne, Sacher, Bertram, Becker, Thomas

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Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains von Nsogning Dongmo, Sorelle, Sacher, Bertram, Kollmannsberger, Hubert, Becker, Thomas

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Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity von Nsogning, Sorelle Dongmo, Fischer, Susann, Becker, Thomas

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Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction von NSOGNING DONGMO, Sorelle, WOMENI, Hilaire Macaire, TCHOUANGUEP MBIAPO, Féliçité, LINDER, Michel, FANNI, Jacques, ZARNKOW, Martin, BECKER, Thomas

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