| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 26 Jan 2026 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction | Pik Han Chong, Jie Ying Michelle Choy, Hui Ping Alicia Theng, Jie Hong Chiang, Pey Sze Teo | Future Foods |