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Biovalorisation of okara (soybean residue) for food and nutrition

Trends in food science & technology, 2016-06, Vol.52, p.139-147

2016

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Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1457-1465

2022

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Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

Journal of food science, 2024-01, Vol.89 (1), p.540-551

2024

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Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

International journal of food science & technology, 2021-12, Vol.56 (12), p.6451-6462

2021

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Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

International journal of food science & technology, 2022-03, Vol.57 (3), p.1824-1835

2022

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Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts

Journal of the science of food and agriculture, 2017-01, Vol.97 (1), p.135-143

2017

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Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

Critical reviews in food science and nutrition, 2022, Vol.62 (7), p.1890-1911

2022

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Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

Applied microbiology and biotechnology, 2018-12, Vol.102 (23), p.10017-10026

2018

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Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

Poultry science, 2023-08, Vol.102 (8), p.102791-102791, Article 102791

2023

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Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

International journal of food science & technology, 2021-01, Vol.56 (1), p.429-440

2021

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overview of selected specialty beers: developments, challenges and prospects

International journal of food science & technology, 2014-07, Vol.49 (7), p.1607-1618

2014

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Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate

International journal of food science & technology, 2021-05, Vol.56 (5), p.2291-2303

2021

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Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts

Journal of the science of food and agriculture, 2016-03, Vol.96 (5), p.1511-1521

2016

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Special Issue "Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety"

Microorganisms (Basel), 2023-05, Vol.11 (5), p.1218

2023

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The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19

NPJ science of food, 2020-10, Vol.4 (1), p.17-17, Article 17

2020

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Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages

Foods, 2023-03, Vol.12 (6), p.1161

2023

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Evaluation of Beer Fermentation with a Novel Yeast  Williopsis saturnus

Food technology and biotechnology, 2016-10, Vol.54 (4), p.403-412

2016

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Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Journal of dairy science, 2024-05, Vol.107 (5), p.2706-2720

2024

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Invited review: Camel milk and gut health—Understanding digestibility and the effect on gut microbiota

Journal of dairy science, 2024-05, Vol.107 (5), p.2573-2585

2024

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Influences of labor migration on rural household land transfer: A case study of Sichuan Province, China

Journal of mountain science, 2018-09, Vol.15 (9), p.2055-2067

2018

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Growth, Substrate, and Metabolite Changes of Probiotic Bifidobacterium animalis subsp. lactis in Soy (Tofu) Whey

Fermentation (Basel), 2023-12, Vol.9 (12), p.1024

2023

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Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

International journal of food science & technology, 2018-01, Vol.53 (1), p.199-208

2018

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Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate

Foods, 2024-04, Vol.13 (7), p.991

2024

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Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities

Journal of dairy science, 2023-10, Vol.106 (10), p.6671-6687

2023

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Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Food science & nutrition, 2018-11, Vol.6 (8), p.2141-2150

2018

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Biovalorisation of okara (soybean residue) for food and nutrition

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts

Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

overview of selected specialty beers: developments, challenges and prospects

Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate

Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts

Special Issue "Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety"

The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19

Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages

Evaluation of Beer Fermentation with a Novel Yeast  Williopsis saturnus

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Invited review: Camel milk and gut health—Understanding digestibility and the effect on gut microbiota

Influences of labor migration on rural household land transfer: A case study of Sichuan Province, China

Growth, Substrate, and Metabolite Changes of Probiotic Bifidobacterium animalis subsp. lactis in Soy (Tofu) Whey

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate

Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

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