المؤلفون: Chan, Mei Zhi Alcine, Liu, Shao-Quan

المصدر: Current Opinion in Food Science ; volume 43, page 216-224 ; ISSN 2214-7993

الاتاحة: http://dx.doi.org/10.1016/j.cofs.2021.12.009
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المؤلفون: Chan, Mei Zhi Alcine, Liu, Shao-Quan

المصدر: Trends in Food Science & Technology ; volume 119, page 227-242 ; ISSN 0924-2244

الاتاحة: http://dx.doi.org/10.1016/j.tifs.2021.11.030
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المؤلفون: Chan, Mei Zhi Alcine, Toh, Mingzhan, Liu, Shao-Quan

المصدر: Probiotics and Prebiotics in Foods ; page 179-199 ; ISBN 9780128196625

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-819662-5.00004-5
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المؤلفون: Albenzio, Marzia, de Almeida Møller, Cleide Oliveira, Anurag, Rahul Kumar, Aravind, S. Mithul, Burns, Patricia, Calixto, Flávia Aline Andrade, Campos, Débora Andreia, Caroprese, Mariangela, Chakkaravarthi, S., Chan, Mei Zhi Alcine, Ciliberti, Maria Giovanna, Corassin, Carlos Humberto, Cruz, Adriano G., Anjos, Juliana Saraiva dos, Duarte, Maria Carmela Kasnowski Holanda, Esmerino, Erick A., de Fátima Marques de Mesquita, Eliana, Ferchichi, Mounir, Figliola, Lucia, Freitas, Mônica Q., Furlaneto, Flávia, Guimarães, Jonas T., Halim, Murni, Inguglia, Elena S., Invernici, Marcos, Keyvan, Erhan, Lino, Débora Lemos, Liu, Shao-Quan, Maia, Luciana Prado, Marostica Junior, Mario Roberto, Messora, Michel Reis, Muaz, Khurram, de Oliveira, Carlos Augusto Fernandes, Ouwehand, Arthur C., Nascimento, Roberto de Paula do, Pintado, Maria Manuela, Rattray, Fergal P., Rios-Solis, Leonardo, Rocha, Ramon S., Salvador, Sérgio, Santillo, Antonella, Scudino, Hugo, Sethi, Swati, Silva, Pedro Henrique Felix, Soro, Arturo B., Stockler-Pinto, Milena Barcza, Takata, Rodrigo, Abdullah Thaidi, Nur Imanina, Tiwari, Brijesh K., Toh, Mingzhan

المصدر: Probiotics and Prebiotics in Foods ; page xi-xiii

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-819662-5.09994-8
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المؤلفون: Chan, Mei Zhi Alcine, Tan, Li Ting, Heng, Shermaine Wan Qing, Liu, Shao Quan

المصدر: Fermentation (Basel); Mar2023, Vol. 9 Issue 3, p219, 23p

مصطلحات موضوعية: PROBIOTICS, COFFEE brewing, LACTIC acid, ETHANOL, CELL survival, LACTOBACILLUS acidophilus, DECANOIC acid, SACCHAROMYCES, COFFEE

المؤلفون: Chan, Mei Zhi Alcine¹ (AUTHOR), Hau, Vivian Jing Han¹ (AUTHOR), Perez, Byron^2,3 (AUTHOR), Haberkorn, Iris² (AUTHOR), Mathys, Alexander^2,3 (AUTHOR), Liu, Shao-Quan^1,4 (AUTHOR) fstlsq@nus.edu.sg

المصدر: Bioresource Technology. Dec2024, Vol. 413, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *BREWER'S spent grain, *FOOD waste, *BIOMASS production, *INDUSTRIAL costs, *SUSTAINABLE development

المؤلفون: Chan, Mei Zhi Alcine, Lau, Hazel, Lim, Si Ying, Li, Sam Fong Yau, Liu, Shao-Quan

المصدر: Food Research International ; volume 149, page 110656 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2021.110656
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المؤلفون: Chan, Mei Zhi Alcine, Toh, Mingzhan, Liu, Shao-Quan

المساهمون: National Research Foundation of Singapore, Ministry of Education - Singapore

المصدر: International Journal of Food Microbiology ; volume 350, page 109229 ; ISSN 0168-1605

الاتاحة: http://dx.doi.org/10.1016/j.ijfoodmicro.2021.109229
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المؤلفون: Chan, Mei Zhi Alcine, Lu, Yuyun, Liu, Shao-Quan

المصدر: Food Research International ; volume 149, page 110693 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2021.110693
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المؤلفون: Chan, Mei Zhi Alcine, Toh, Mingzhan, Liu, Shao-Quan

المساهمون: Ministry of Education - Singapore

المصدر: Food Research International ; volume 137, page 109746 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2020.109746
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