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Bioresource Technology|September 10, 2024
Soy whey and brewer's spent grain hydrolysates wholly replace conventional medium for microalgae growth: Process performance and economic considerationsMei Zhi Alcine Chan, Vivian Jing Han Hau, Byron Perez, et al.Journal of the Science of Food and Agriculture|June 14, 2018
Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roastingChenhui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Food Research International (Ottawa, Ont.)|September 11, 2021
Investigation of changes in non-traditional indices of maturation in Navel orange peel and juice using GC-MS and LC-QTOF/MSRui Min Vivian Goh, Aileen Pua, Kim Huey Ee, et al.Journal of Chromatography. A|September 22, 2022
Characterisation of catechins and their oxidised derivatives in Ceylon tea using multi-dimensional liquid chromatography and high-resolution mass spectrometryYunle Huang, Rui Min Vivian Goh, Aileen Pua, et al.Journal of Mass Spectrometry : JMS|January 28, 2022
Neutral loss scan in complement with high-resolution MS/MS: Combination of detection methods for flavonoid and limonoid glycosides analysisRui Min Vivian Goh, Kim Huey Ee, Aileen Pua, et al.Food Chemistry|February 7, 2019
In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus sppMutamed Ayyash, Stuart K Johnson, Shao-Quan Liu, et al.Journal of Dairy Science|August 10, 2023
Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activitiesAbdelmoneim H Ali, Basim Abu-Jdayil, Anas Al Nabulsi, et al.Food Chemistry|June 28, 2021
The degradation kinetics and mechanism of moringin in aqueous solution and the cytotoxicity of degraded productsYuyun Lu, Romy Dorothea Maria Vos, Yuyu Zhang, et al.Comprehensive Reviews in Food Science and Food Safety|February 9, 2026
Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in FoodsShirong Wang, Jing Liu, Xuejiao Wang, et al.Food Chemistry: X|January 18, 2024
Exopolysaccharides from Enterococcus faecium and Streptococcus thermophilus: Bioactivities, gut microbiome effects, and fermented milk rheologyMohammed Tarique, Abdelmoneim H Ali, Jaleel Kizhakkayil, et al.Pageof 17