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Food Chemistry|September 18, 2025
Protein hydrolysis for amino acid analysis revisitedAnne-Sofie G Rehlund, Tessa S Canoy, Dennis S Nielsen, et al.Journal of Applied Microbiology|January 19, 2026
A chemically defined medium to support the growth of food-relevant Bacillus speciesTessa S Canoy, Emma S Wiedenbein, Charlie H McPhillips, et al.Food Microbiology|April 10, 2026
Matrix matters: Context-driven metabolic shifts in Bacillus cereus and Bacillus subtilisEmilie Viktoria Skriver, Tessa S Canoy, Yuandong Sha, et al.Journal of the Science of Food and Agriculture|October 17, 2018
Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product qualityFolachodé Ug Akogou, Tessa S Canoy, Adéchola Pp Kayodé, et al.Annual Review of Food Science and Technology|December 18, 2023
Solid-State Fermented Plant Foods as New Protein SourcesTessa S Canoy, Emma Schack Wiedenbein, Wender L P Bredie, et al.NPJ Science of Food|June 19, 2026
Riboswitch-targeted improvement of lysine production in Bacillus and Priestia speciesTessa S Canoy, Pablo Atienza Lopez, Emma S Wiedenbein, et al.Pageof 1