Lorenzo C. Peyer

Most-cited papers

1. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

   Lorenzo C. Peyer, E. Zannini, E. Arendt

   2016143 citations

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2. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

   C. Axel, Bríd Brosnan, E. Zannini, Lorenzo C. Peyer +3 more

   2016Applied Microbiology and Biotechnology113 citations

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3. Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

   Lorenzo C. Peyer, C. Axel, Kieran M Lynch, E. Zannini +2 more

   201644 citations

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4. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations.

   Kai Hu, Hong-Yu Zhao, N. Edwards, Lorenzo C. Peyer +2 more

   2022Food microbiology40 citations

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5. Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria

   Lorenzo C. Peyer, Konstantin Bellut, Kieran M Lynch, M. Zarnkow +3 more

   201728 citations Open access

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6. Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers

   Lorenzo C. Peyer, M. Zarnkow, F. Jacob, David P. De Schutter +1 more

   201725 citations

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7. Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria

   Lorenzo C. Peyer, E. Zannini, F. Jacob, E. Arendt

   201521 citations

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8. Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

   Lorenzo C. Peyer, Marcel de Kruijf, J. O'Mahony, Lorenzo De Colli +4 more

   2017European Food Research and Technology13 citations

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9. Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions

   V. Englezos, P. Di Gianvito, Lorenzo C. Peyer, S. Giacosa +5 more

   2022American Journal of Enology and Viticulture4 citations Open access

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10. Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages

    Lorenzo C. Peyer

    20174 citations

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11. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

    C. Axel, Bríd Brosnan, E. Zannini, Lorenzo C. Peyer +3 more

    2015Applied Microbiology and Biotechnology0 citations

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