| Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages LC Peyer, E Zannini, EK Arendt Trends in Food Science & Technology 54, 17-25, 2016 | 177 | 2016 |
| Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough C Axel, B Brosnan, E Zannini, LC Peyer, A Furey, A Coffey, EK Arendt Applied microbiology and biotechnology 100, 1701-1711, 2016 | 128 | 2016 |
| Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate LC Peyer, C Axel, KM Lynch, E Zannini, F Jacob, EK Arendt Food Control 69, 227-236, 2016 | 55 | 2016 |
| Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers LC Peyer, M Zarnkow, F Jacob, DP De Schutter, EK Arendt Journal of the American Society of Brewing Chemists 75 (3), 207-216, 2017 | 38 | 2017 |
| Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria LC Peyer, K Bellut, KM Lynch, M Zarnkow, F Jacob, DP De Schutter, ... Journal of the Institute of Brewing 123 (4), 497-505, 2017 | 25 | 2017 |
| Growth study, metabolite development, and organoleptic profile of a malt-based substrate fermented by lactic acid bacteria LC Peyer, E Zannini, F Jacob, EK Arendt Journal of the American Society of Brewing Chemists 73 (4), 303-313, 2015 | 20 | 2015 |
| The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations K Hu, H Zhao, N Edwards, L Peyer, Y Tao, N Arneborg Food Microbiology 103, 103960, 2022 | 19 | 2022 |
| Lactobacillus brevis R2Ä as starter culture to improve biological and technological qualities of barley malt LC Peyer, M De Kruijf, J O¢Mahony, L De Colli, M Danaher, M Zarnkow, ... European Food Research and Technology 243, 1363-1374, 2017 | 11 | 2017 |
| Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages L Peyer University College Cork, 2017 | 9 | 2017 |
| Bioprotective effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions V Englezos, P Di Gianvito, L Peyer, S Giacosa, SR Segade, N Edwards, ... American Journal of Enology and Viticulture 73 (4), 294-307, 2022 | 4 | 2022 |
| Lactobacillus plantarum-beyond great flavor and efficient acidification S Carlsen, L Peyer World Brewing Congress, 2020 | | 2020 |
| Optimize Rosé with Pre-fermentation Yeast NK Edwards, L Peyer, D Hamm, N Prost, SMG Saerens | | |
