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International Journal of Food Microbiology|April 23, 2016
Induction of simultaneous and sequential malolactic fermentation in durian wineFransisca Taniasuri, Pin-Rou Lee, Shao-Quan LiuJournal of Food Science and Technology|October 11, 2021
Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodologyXinzhi Li, Pin-Rou Lee, Fransisca Taniasuri, et al.Journal of the Science of Food and Agriculture|May 13, 2015
Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeastsYuyun Lu, Dejian Huang, Pin-Rou Lee, et al.Applied Microbiology and Biotechnology|July 14, 2016
Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeniYuyun Lu, Jian-Yong Chua, Dejian Huang, et al.Food Chemistry|August 21, 2016
Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentationYuyun Lu, Jian-Yong Chua, Dejian Huang, et al.Applied Microbiology and Biotechnology|December 14, 2016
Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiaeYuyun Lu, Marilyn Kai Wen Voon, Dejian Huang, et al.Microbial Biotechnology|November 23, 2012
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiaePin-Rou Lee, Stephanie Hui Chern Kho, Bin Yu, et al.Applied Microbiology and Biotechnology|February 29, 2012
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeastsAmelia W J Tan, Pin-Rou Lee, Yi-Xin Seow, et al.Applied Microbiology and Biotechnology|September 25, 2017
The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wineYuyun Lu, Marilyn Kai Wen Voon, Jian-Yong Chua, et al.Molecules (Basel, Switzerland)|June 20, 2018
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified BuffersYuyun Lu, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, et al.Pageof 17