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Critical Reviews in Food Science and Nutrition|September 5, 2023
The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developmentsHoushmand Sharafi, Elahe Divsalar, Zeinab Rezaei, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeastsChenhui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteriaChenhui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Current Research in Food Science|March 7, 2022
UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299VRui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Journal of Food Science|January 25, 2020
Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiaeRui Wang, Jingcan Sun, Benjamin Lassabliere, et al.International Journal of Biological Macromolecules|April 10, 2024
Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberryHoushmand Sharafi, Abolfazl Alirezalu, Shao-Quan Liu, et al.Foods (Basel, Switzerland)|February 15, 2022
Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional BeveragesThuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, et al.Food Chemistry: X|February 15, 2024
Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MSZihan Gao, Melody Chang Zhou, Jing Lin, et al.Food Microbiology|April 28, 2019
Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverageMei Zhi Alcine Chan, Jian Yong Chua, Mingzhan Toh, et al.Current Research in Food Science|September 5, 2022
Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysatesYunjiao Liu, Xin Yi Chua, Wenjiang Dong, et al.Pageof 17