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Food Chemistry|June 11, 2016
Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levelsLiang Wei Lee, Mun Wai Cheong, Philip Curran, et al.Current Opinion in Biotechnology|June 24, 2026
Medicinal plants fermentation: current knowledge and perspectivesZhuoran Zhang, Chenhan Geng, Sherilyn Xin Ying Ho, et al.Journal of Food Science and Technology|April 26, 2021
Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanolMaryam Shojaei Zinjanab, Mohammad Taghi Golmakani, Mohammad Hadi Eskandari, et al.Journal of Agricultural and Food Chemistry|November 4, 2021
Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass SpectrometryLi Xuan Loh, Daniel H J Ng, Mingzhan Toh, et al.International Journal of Biological Macromolecules|October 25, 2025
Selenium nanoparticles stabilized by date pulp polysaccharides: Bioactivities, gut microbiota modulation and short chain fatty acids productionGafar Babatunde Bamigbade, Athira Subhash, Hebah Jarusheh, et al.Talanta|September 24, 2013
Pressurised liquid extraction of volatile compounds in coffee beanMun-Wai Cheong, Alena Ann-Ann Tan, Shao-Quan Liu, et al.Talanta|April 7, 2019
A systematic study of molecular ion intensity and mass accuracy in low energy electron ionisation using gas chromatography-quadrupole time-of-flight mass spectrometryHazel Lau, Shao Quan Liu, Lay Peng Tan, et al.Food Chemistry|July 29, 2022
Heat, cold, acid, and bile salt induced differential proteomic responses of a novel potential probiotic Lactococcus garvieae C47 isolated from camel milkMohd Affan Baig, Mark S Turner, Shao-Quan Liu, et al.Food Chemistry|October 17, 2013
Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oilCheng Li, Jingcan Sun, Caili Fu, et al.Journal of Agricultural and Food Chemistry|June 17, 2020
Moringin and Its Structural Analogues as Slow H2S Donors: Their Mechanisms and BioactivityYuyun Lu, Xingyi Wang, Haoliang Pu, et al.Pageof 17