标题/作者	年份
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages S Holt, MH Miks, BT de Carvalho, MR Foulquie-Moreno, JM Thevelein FEMS Microbiology Reviews 43 (3), 193-222	2019
Beer molecules and its sensory and biological properties: A review BV Humia, KS Santos, AM Barbosa, M Sawata, MC Mendonça, ... Molecules 24 (8), 1568	2019
Conventional and non-conventional yeasts in beer production A Capece, R Romaniello, G Siesto, P Romano Fermentation 4 (2), 38	2018
The raise of Brettanomyces yeast species for beer production MS Colomer, B Funch, J Forster Current Opinion in Biotechnology 56, 30-35	2019
Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer K Bellut, M Michel, M Zarnkow, M Hutzler, F Jacob, DP De Schutter, ... Fermentation 4 (3), 66	2018
A review of selection criteria for starter culture development in the food fermentation industry G Vinicius De Melo Pereira, DP De Carvalho Neto, ACDO Junqueira, ... Food reviews international 36 (2), 135-167	2020
Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species J Wei, Y Zhang, Y Yuan, L Dai, T Yue Food Microbiology 79, 66-74	2019
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers FA Cubillos, B Gibson, N Grijalva‐Vallejos, K Krogerus, J Nikulin Yeast 36 (6), 383-398	2019
Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production J De Roos, L De Vuyst Journal of the Science of Food and Agriculture 99 (1), 25-38	2019
Microbiological strategies to produce beer and wine with reduced ethanol concentration J Varela, C Varela Current Opinion in Biotechnology 56, 88-96	2019
Evaluation of non‐Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages A Gutiérrez, T Boekhout, Z Gojkovic, M Katz Journal of the Institute of Brewing 124 (4), 389-402	2018
Yeasts and molds in fermented food production: an ancient bioprocess MV Copetti Current opinion in food science 25, 57-61	2019
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds MN Larroque, F Carrau, L Fariña, E Boido, E Dellacassa, K Medina International Journal of Food Microbiology 337, 108953	2021
Low lactic acid-producing strain of Lachancea thermotolerans as a new starter for beer production M Zdaniewicz, P Satora, A Pater, S Bogacz Biomolecules 10 (2), 256	2020
Exploitation of three non-conventional yeast species in the brewing process L Canonico, E Galli, E Ciani, F Comitini, M Ciani Microorganisms 7 (1), 11	2019
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine KP Eliodório, GCG e Cunha, C Müller, AC Lucaroni, R Giudici, GM Walker, ... Advances in applied microbiology 109, 61-119	2019
Designing new yeasts for craft brewing: when natural biodiversity meets biotechnology F Iattici, M Catallo, L Solieri Beverages 6 (1), 3	2020
Investigation into the potential of Lachancea fermentati strain KBI 12.1 for low alcohol beer brewing K Bellut, M Michel, M Hutzler, M Zarnkow, F Jacob, DP De Schutter, ... Journal of the American Society of Brewing Chemists 77 (3), 157-169	2019
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae N Bourbon-Melo, M Palma, MP Rocha, A Ferreira, MR Bronze, H Elias, ... Food Microbiology 95, 103678	2021
Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer K Bellut, M Michel, M Zarnkow, M Hutzler, F Jacob, JJ Atzler, A Hoehnel, ... Fermentation 5 (4), 103	2019

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