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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.
Food Chemistry|September 7, 2017
In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milkMutamed Ayyash, Amna K Al-Nuaimi, Suheir Al-Mahadin, et al.
Journal of Food Science|July 18, 2025
Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark ChocolateManfred Choo-Yong Ku, Faith Xinying Yeo, Xiangning Liu, et al.
International Journal of Food Microbiology|July 18, 2012
Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakiiXiao Li, Li Jie Chan, Bin Yu, et al.
Food Chemistry|September 18, 2012
Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juiceMun Wai Cheong, Shao Quan Liu, Weibiao Zhou, et al.
Food Chemistry|May 25, 2024
The thermal degradation of glucomoringin and changes of phenolic compounds in moringa seed kernels during different degrees of roastingYunjiao Liu, Fion Wei Lin Chin, Dejian Huang, et al.
Food Chemistry|May 9, 2015
Coffee fermentation and flavor--An intricate and delicate relationshipLiang Wei Lee, Mun Wai Cheong, Philip Curran, 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.
Ying Yong Sheng Tai Xue Bao = the Journal of Applied Ecology|April 12, 2012
[Dynamics of regional ecological frangibility under natural hazard stress: a case study in Qingping Town of Sichuan Province, Southwest China]Bin-Tao Liu, He-Ping Tao, Shao-Quan Liu, et al.
Current Research in Food Science|October 24, 2022
Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condimentRebecca Yinglan Zhou, Xin Huang, Zhihao Liu, et al.
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