| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 25 Feb 2023 | BMRC | Singapore Institute of Food and Biotechnology Innovation | A review of recent compound-specific isotope analysis studies applied to food authentication | Hongyan Liu, Jing Nie, Yi Liu, Syed Abdul Wadood, Karyne M. Rogers, Yuwei Yuan, Ren-You Gan | Food Chemistry |
| 20 Sep 2022 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji | Xiaoqin He, Peixiu Rong, Hongyan Liu, Bingcheng Gan, Dingtao Wu, Huabin Li, Renyou Gan | Foods |