المؤلفون: Luo, Ying^1,2 (AUTHOR), Tindjau, Ricco¹ (AUTHOR), Ler, Yi‐Cheng¹ (AUTHOR), Yue, Tianli³ (AUTHOR), Yuan, Yahong³ (AUTHOR), Tian, Honglei² (AUTHOR), Liu, Shao‐Quan^1,4 (AUTHOR) fstlsq@nus.edu.sg

المصدر: Journal of Food Science (John Wiley & Sons, Inc.). Dec2024, Vol. 89 Issue 12, p9656-9666. 11p.

مصطلحات موضوعية: *LACTIC acid fermentation, *ESSENTIAL amino acids, *NIACIN, *DAIRY products, *AMINO acids

المؤلفون: Tindjau, Ricco, Chua, Jian‐Yong, Liu, Shao‐Quan

المصدر: Journal of Food Science ; volume 89, issue 1, page 540-551 ; ISSN 0022-1147 1750-3841

الاتاحة: http://dx.doi.org/10.1111/1750-3841.16863

المؤلفون: Tindjau, Ricco, Chua, Jian-Yong, Liu, Shao-Quan

المصدر: Future Foods ; volume 8, page 100272 ; ISSN 2666-8335

الاتاحة: http://dx.doi.org/10.1016/j.fufo.2023.100272
https://api.elsevier.com/content/article/PII:S2666833523000576?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2666833523000576?httpAccept=text/plain

المؤلفون: Tindjau, Ricco, Chua, Jian-Yong, Liu, Shao-Quan

المصدر: Food Microbiology ; volume 121, page 104525 ; ISSN 0740-0020

الاتاحة: http://dx.doi.org/10.1016/j.fm.2024.104525
https://api.elsevier.com/content/article/PII:S0740002024000637?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0740002024000637?httpAccept=text/plain

المؤلفون: Dimopoulos, Nicolas, Tindjau, Ricco, Wong, Darren, C J, Matzat, Till, Haslam, Tegan, Song, Changzheng, Gambetta, Gregory, A., Kunst, Ljerka, Castellarin, Simone

المساهمون: University of British Columbia Canada (UBC), Ecophysiologie et Génomique Fonctionnelle de la Vigne (UMR EGFV), Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

المصدر: ISSN: 0022-0957.

مصطلحات موضوعية: Cuticle, fruit, transpiration, triterpenoids, Vitis vinifera (grapevine), water deficit, wax esters, [SDE]Environmental Sciences

Relation: info:eu-repo/semantics/altIdentifier/pmid/31985780; PUBMED: 31985780; WOS: 000538790700025

الاتاحة: https://hal.inrae.fr/hal-03176228
https://hal.inrae.fr/hal-03176228v1/document
https://hal.inrae.fr/hal-03176228v1/file/2020_Dimopoulos_JEB.pdf
https://doi.org/10.1093/jxb/eraa046

المؤلفون: Tindjau, Ricco, Chua, Jian‐Yong, Liu, Shao‐Quan

المصدر: Journal of Food Science (John Wiley & Sons, Inc.); Jan2024, Vol. 89 Issue 1, p540-551, 12p

مصطلحات موضوعية: PROPIONIC acid, SHORT-chain fatty acids, ORGANIC acids, VITAMIN B12, TOFU, BIOCONVERSION

المؤلفون: Tindjau, Ricco, Chua, Jian-Yong, Liu, Shao-Quan

المصدر: Fermentation (Basel); Dec2023, Vol. 9 Issue 12, p1024, 17p

مصطلحات موضوعية: WHEY, TOFU, SHORT-chain fatty acids, SUCROSE, BIFIDOBACTERIUM, PROBIOTICS, LACTIC acid

المؤلفون: Wang, Junfang, VanderWeide, Joshua, Yan, Yifan, Tindjau, Ricco, Pico, Joana, Deluc, Laurent, Zandberg, Wesley F., Castellarin, Simone D.

المصدر: Food Chemistry ; volume 388, page 132948 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2022.132948
https://api.elsevier.com/content/article/PII:S0308814622009104?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814622009104?httpAccept=text/plain

المؤلفون: Kovalenko, Yevgen, Tindjau, Ricco, Madilao, Lufiani Lina, Castellarin, Simone Diego

المساهمون: British Columbia Wine and Grape Council and Mitacs, Investment Agriculture Foundation of British Columbia, Natural Sciences and Engineering Research Council of Canada, American Society of Enology and Viticulture

المصدر: Food Chemistry ; volume 341, page 128172 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2020.128172
https://api.elsevier.com/content/article/PII:S0308814620320343?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814620320343?httpAccept=text/plain

المؤلفون: Lee, Jana-Yian, Tindjau, Ricco, Liu, Shao-Quan

المصدر: Food Bioscience; Oct2024, Vol. 61, pN.PAG-N.PAG, 1p

مصطلحات موضوعية: COLD storage, FERMENTED beverages, COLD (Temperature), AMINO acids, MALTOSE

المؤلفون: Wang, Junfang, Abbey, Tyler, Kozak, Bartosz, Madilao, Lufiani Lina, Tindjau, Ricco, Del Nin, Jeff, Castellarin, Simone Diego

المساهمون: Natural Sciences and Engineering Research Council of Canada

المصدر: Food Research International ; volume 125, page 108512 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2019.108512
https://api.elsevier.com/content/article/PII:S0963996919303837?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0963996919303837?httpAccept=text/plain

المؤلفون: Lee, Jana-Yian, Tindjau, Ricco, Liu, Shao-Quan

المصدر: Food Bioscience; 20240101, Issue: Preprints

المؤلفون: Tindjau, Ricco, Chua, Jian-Yong, Liu, Shao-Quan

المصدر: Future Foods; December 2023, Vol. 8 Issue: 1