Search Results - "Sun, Jingcan" :: K.UTB vyhledávací portál

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

by Pua, Aileen, Tang, Vivien Chia Yen, Goh, Rui Min Vivian, Sun, Jingcan, Lassabliere, Benjamin, Liu, Shao Quan
Published in Foods (18.03.2022)

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UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

by Wang, Rui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Published in Current research in food science (01.01.2022)

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Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system

by Sun, Jingcan, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Published in Food chemistry (01.09.2012)

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Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?

by Sun, Jingcan, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Published in Food chemistry (01.12.2013)

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Rapid In Situ Transesterification of Sunflower Oil

by Zeng, Jianli, Wang, Xiaodong, Zhao, Bing, Sun, Jingcan, Wang, Yuchun
Published in Industrial & engineering chemistry research (21.01.2009)

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Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics

by Su, Keran, Zhang, Xin, Liu, Shao Quan, Jia, LiHui, Lassabliere, Benjamin, Ee, Kim Huey, Pua, Aileen, Goh, Rui Min Vivian, Sun, Jingcan, Yu, Bin, Hu, XiaoXue
Published in PloS one (20.08.2020)

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Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

by Sun, Jingcan, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Published in Food chemistry (15.12.2012)

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Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes

by Li, Cheng, Sun, Jingcan, Li, Tianhu, Liu, Shao-Quan, Huang, Dejian
Published in Food chemistry (01.07.2014)

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Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil

by Li, Cheng, Sun, Jingcan, Fu, Caili, Yu, Bin, Liu, Shao Quan, Li, Tianhu, Huang, Dejian
Published in Food chemistry (15.02.2014)

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Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

by Sun, Jingcan, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Published in Food chemistry (15.12.2011)

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Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

by Lu, Yuyun, Nawrath, Margarete, Sun, Jingcan, Liu, Shao-Quan
Published in AMB Express (03.07.2018)

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Biocatalytic Conversion of Coconut Oil to Natural Flavor Esters Optimized with Response Surface Methodology

by Sun, Jingcan, Chin, Jin Hua, Zhou, Weibiao, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Published in Journal of the American Oil Chemists' Society (01.11.2012)

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Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

by Tang, Vivien Chia Yen, Sun, Jingcan, Cornuz, Maurin, Yu, Bin, Lassabliere, Benjamin
Published in Food chemistry (01.02.2021)

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Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

by Wang, Chenhui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Published in Food research international (01.10.2020)

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Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

by Wang, Rui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Published in Food science & technology (01.03.2022)

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Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

by Wang, Chenhui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Published in Food research international (01.10.2020)

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Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

by Wang, Chenhui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Published in Food science & technology (01.02.2020)

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Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

by Wang, Chenhui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Zhao, Feifei, Zhao, Fangju, Chen, Ying, Liu, Shao Quan
Published in Journal of the science of food and agriculture (15.01.2019)

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