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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
27 Feb 2026 BMRC Singapore Institute of Food and Biotechnology Innovation Oat Okara Flour and Its Use for Nutritional Enhancement and Glycemic Reduction in Cookies Minh Son Le, Christian Hermansen, Su Hui Lim, Quan V Vuong Food Frontiers
30 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation The Impact of Hot Air Drying and Vacuum Drying on Oat Pulp Quality Minh Son Le, Christian Hermansen, Quan V Vuong Food and Bioprocess Technolology
18 Jan 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp Minh Son Le, Christian Hermansen, Quan V. Vuong Food Reviews International