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Publication date Communities Collections Article title Author(s) Journal/Conference
15 Jul 2026 BMRC Singapore Institute of Food and Biotechnology Innovation Enhancing nutritional yeast-derived meaty flavours with multi-task Bayesian optimisation Michelle Jie Ying Choy, Alicia Hui Ping Theng, Li Wang, Chuan Sheng Foo, Edwin Khoo, Jie Hong Chiang Food Chemistry
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
17 Jul 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang International Journal of Food Science & Technology