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Publication date Communities Collections Article title Author(s) Journal/Conference
22 Oct 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Leveraging Neurospora crassa in Co-culture fermentations: Modulating the taste, aroma, and enhancing fatty aroma profiles in fermented soybean products (Pending publish) Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Yoganathan Kanagasundaram, Yvonne Chow, Shao Quan Liu LWT
2 Dec 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Modulating the aroma and taste profile of soybean using novel strains for fermentation Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Yoganathan Kanagasundaram, Yvonne Chow, Shao Quan Liu Current Research in Food Science
3 May 2024 SERC Institute of Sustainability for Chemicals, Energy and Environment A formulation platform for incorporating live probiotics into different food matrices Sie Huey Lee, Dave Siak-Wei Ow, Pei Kun Richie Tay, Dai Chen, Pui Shan Chow, Yi Yan Yang, Shao Quan Liu, Desmond Heng Journal of Food Engineering
14 Feb 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Gut microbiota modulation, prebiotic and bioactive characteristics of date pomace polysaccharides extracted by microwave-assisted deep eutectic solvent Gafar Babatunde Bamigbade, Athira Jayasree Subhash, Basel Al-Ramadi, Afaf Kamal-Eldin, Ren-You Gan, Shao Quan Liu, Mutamed Ayyash International Journal of Biological Macromolecules