All Stories

  1. Characterisation of volatile and non-volatile compounds in pomelo by gas chromatography-olfactometry, gas chromatography and liquid chromatography-quadrupole time-of-flight mass spectrometry
  2. Aroma modulation of vegetable oils—A review
  3. Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages
  4. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting
  5. Pretreatment of palm kernels with proteases modified the volatile flavor compounds of palm kernel oil
  6. Impact of coculturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation
  7. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm
  8. Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts
  9. Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk
  10. Antagonism betweenSaccharomyces cerevisiaeandWilliopsis mrakiiand significance for mixed yeast alcoholic beverage fermentations
  11. Effects of cofermentation and sequential inoculation ofSaccharomyces bayanusandTorulaspora delbruckiion durian wine composition
  12. Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented withSaccharomyces cerevisiae
  13. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomycesyeasts
  14. Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity
  15. An overview of selected specialty beers: developments, challenges and prospects
  16. Chemical and volatile composition of lychee wines fermented with four commercialSaccharomyces cerevisiaeyeast strains
  17. Sugars, organic acids, and phenolic acids of exotic seasonable tropical fruits
  18. Impact ofSaccharomyces Cerevisiaeon Viability of ProbioticLactobacillus Rhamnosusin Fermented Milk under Ambient Conditions