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Xin Hui Chin

Showing results (1-10 of 7) with videos related to

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Critical Reviews in Food Science and Nutrition|March 14, 2023
Soybean fermentation: Microbial ecology and starter culture technologyHosam Elhalis, Xin Hui Chin, Yvonne Chow
Heliyon|February 5, 2024
Enhancing food safety in soybean fermentation through strategic implementation of starter culturesXin Hui Chin, Hosam Elhalis, Yvonne Chow, et al.
Frontiers in Microbiology|October 20, 2023
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogsHosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (Basel, Switzerland)|September 9, 2023
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related AspectsHosam Elhalis, Xin Yi See, Raffael Osen, et al.
Current Research in Food Science|December 31, 2024
Modulating the aroma and taste profile of soybean using novel strains for fermentationXin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Foods (Basel, Switzerland)|March 28, 2026
From Charcuterie to Plant-Based: Harnessing <i>Penicillium nalgiovense</i> for Innovative Soybean Co-Culture FermentationXin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Journal of Agricultural and Food Chemistry|June 13, 2023
Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma ProfilesXin Hui Chin, Sherilyn Ho, Geraldine Chan, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|March 14, 2023
Soybean fermentation: Microbial ecology and starter culture technologyHosam Elhalis, Xin Hui Chin, Yvonne Chow
Heliyon|February 5, 2024
Enhancing food safety in soybean fermentation through strategic implementation of starter culturesXin Hui Chin, Hosam Elhalis, Yvonne Chow, et al.
Frontiers in Microbiology|October 20, 2023
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogsHosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (Basel, Switzerland)|September 9, 2023
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related AspectsHosam Elhalis, Xin Yi See, Raffael Osen, et al.
Current Research in Food Science|December 31, 2024
Modulating the aroma and taste profile of soybean using novel strains for fermentationXin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Foods (Basel, Switzerland)|March 28, 2026
From Charcuterie to Plant-Based: Harnessing <i>Penicillium nalgiovense</i> for Innovative Soybean Co-Culture FermentationXin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Journal of Agricultural and Food Chemistry|June 13, 2023
Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma ProfilesXin Hui Chin, Sherilyn Ho, Geraldine Chan, et al.
Pageof 1