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Michael Crafack

Observed name: Crafack, Michael
OpenAlex ID: A5024925994
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
2014 · Michael Crafack, Hanna Keul, et al. · Food Research International · 176
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
2013 · Michael Crafack, Morten B. Mikkelsen, et al. · International Journal of Food Microbiology · 159
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment
2020 · Guanchen Liu, Christina Carøe, et al. · LWT · 76
The Microbiology of Cocoa Fermentation
2012 · Dennis S. Nielsen, Michael Crafack, et al. · Humana Press eBooks · 34
Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate
2014 · Michael Crafack
Impact of starter cultures and fermentation techniques on the volatile aroma profile of chocolate
2013 · Crafack, Michael, Petersen, Mikael Agerlin, et al. · Research at the University of Copenhagen (University of Copenhagen)
Use of pectinolytic and aromatic yeast in a mixed starter culture for cocoa fermentation with the aim of influencing the flavour profile of cocoa
2012 · Crafack, Michael, Mikkelsen, Morten Baastrup, et al. · Research at the University of Copenhagen (University of Copenhagen)
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Altering the flavour profiles of cocoa using aromatic and pectinolytic yeasts in a mixed starter culture for cocoa fermentation
2012 · Crafack, Michael, Mikkelsen, Morten B., et al. · Research at the University of Copenhagen (University of Copenhagen)
Isolation, identification and fermentation with Danish wine yeast
2011 · Crafack, Michael · Research at the University of Copenhagen (University of Copenhagen)
Works count: 9
Citation count: 445
H-index: 4
I10-index: 4
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