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2023
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Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of making Tempeh Jack beans (Canavalia ensiformis)
Current Research in Nutrition and Food Science Journal,
2022
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Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
LWT,
2021
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Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Frontiers in Microbiology,
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The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
LWT - Food Science and Technology,
2014
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Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
Annals of Microbiology,
2014
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Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges
Rice Science,
2014
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Impact of Daily versus Weekly Supply of Locally Produced Ready-to-Use Food on Growth of Moderately Wasted Children on Nias Island, Indonesia
ISRN Nutrition,
2013
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