| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 15 Oct 2026 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Fungal-fermented oat okara as a functional food ingredient: Nutritional, phenolic, and functional improvements (Pending publish) | Minh Son Le, Christian Hermansen, Xinyan BI, Federica Natali, Christopher J. Scarlett, Quan V. Vuong | LWT |