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Novel insights into the physicochemical properties, flavor formation, and microbial diversity of wine lees golden pomfret
Food Research International,
2025
DOI:10.1016/j.foodres.2025.116835
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Upcycling edible Musa balbisiana bracts waste into sustainable and possible 3D printable biomaterials
Innovative Food Science & Emerging Technologies,
2025
DOI:10.1016/j.ifset.2025.104156
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Development of wine lees golden pomfret and analysis of its drying properties, fermentation conditions, and flavor compounds
LWT,
2025
DOI:10.1016/j.lwt.2025.118264
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การผลิตปลาดุกร้าครบวงจรเพื่อเสริมสร้างอาชีพและเศรษฐกิจชุมชนอย่างยั่งยืน วิสาหกิจชุมชนกลุ่มแปรรูปผลผลิตการเกษตร ม.13 อำเภอป่าพะยอม จังหวัดพัทลุง
Area Based Development Research Journal,
2025
DOI:10.48048/abcj.2025.175
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Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134186
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Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
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Effect of enzyme-assisted fermentation on quality, safety, and microbial community of black soldier fly larvae (Hermetia illucens L.) as a novel protein source
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113624
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Amino Acid Digestibility of Catfish (Clarias gariepinus) Fed Soyabean Meal Supplemented with Lysine and DL-Methionine
Asian Journal of Biological Sciences,
2022
DOI:10.3923/ajbs.2022.152.163
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Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Food Bioscience,
2020
DOI:10.1016/j.fbio.2020.100725
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