| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 8 Jul 2024 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market | Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, Alicia Hui Peng Theng, Felicia Siew Kay Ng, Dayna Shu Min Ong, Kian Siang Ong, Pei Ying Lim, Mufeeda Madathummal, Pik Han Chong, Jie Hong Chiang | International Journal of Food Science & Technology |
| 5 Apr 2024 | BMRC | Bioprocessing Technology Institute | Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences | Ratima Suntornnond, Wee Swan Yap, Pei Ying Lim, Deepak Choudhury | Current Opinion in Food Science |