日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation

从熟食到植物基：利用纳尔吉青霉菌进行创新的大豆共培养发酵

期刊:Foods
影响因子:5.1
doi:10.3390/foods15061053
Chin, Xin Hui; Soh, Ryan; Chan, Geraldine; Ng, Pnelope; Thong, Aaron; Elhalis, Hosam; Kanagasundaram, Yoganathan; Chow, Yvonne; Liu, Shao Quan
发表日期：2026
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Modulating the aroma and taste profile of soybean using novel strains for fermentation

利用新型发酵菌株调控大豆的香气和风味

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2024.100933
Chin, Xin Hui; Soh, Ryan; Chan, Geraldine; Ng, Pnelope; Thong, Aaron; Elhalis, Hosam; Yoganathan, Kanagasundaram; Chow, Yvonne; Liu, Shao Quan
信号转导
发表日期：2025
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Prostate Cancer With Orbital Metastasis

前列腺癌伴眼眶转移

期刊:Cureus Journal of Medical Science
影响因子:1.3
doi:10.7759/cureus.80727
Gopishetty, Swathi; Singh, Lavi; Aqil, Mohammad; Elhalis, Abdullah; Ezekwudo, Daniel
肿瘤
前列腺癌
肿瘤免疫
发表日期：2025
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Enhancing food safety in soybean fermentation through strategic implementation of starter cultures

通过策略性地应用发酵剂来提高大豆发酵的食品安全性

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2024.e25007
Chin, Xin Hui; Elhalis, Hosam; Chow, Yvonne; Liu, Shao Quan
发表日期：2024
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Identifying Chlorella vulgaris and Chlorella sorokiniana as sustainable organisms to bioconvert glucosamine into valuable biomass

确定小球藻（Chlorella vulgaris）和索罗金小球藻（Chlorella sorokiniana）为可持续生物，可将葡萄糖胺生物转化为有价值的生物质

期刊:
影响因子:
doi:10.1016/j.biotno.2024.01.003
Elhalis, Hosam; Helmy, Mohamed; Ho, Sherilyn; Leow, Sharon; Liu, Yan; Selvarajoo, Kumar; Chow, Yvonne
发表日期：2024
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Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae

观点：多组学和机器学习有助于释放微藻的替代食品潜力

期刊:Advances in Nutrition
影响因子:9.2
doi:10.1016/j.advnut.2022.11.002
Helmy, Mohamed; Elhalis, Hosam; Liu, Yan; Chow, Yvonne; Selvarajoo, Kumar
发表日期：2023
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Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

发酵在植物肉制品中的重要性：营养和安全相关方面的关键性综述

期刊:Foods
影响因子:5.1
doi:10.3390/foods12173222
Elhalis, Hosam; See, Xin Yi; Osen, Raffael; Chin, Xin Hui; Chow, Yvonne
发表日期：2023
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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

利用发酵技术改善植物肉制品感官品质的潜力和挑战

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2023.1267227
Elhalis, Hosam; See, Xin Yi; Osen, Raffael; Chin, Xin Hui; Chow, Yvonne
发表日期：2023
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Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality.

接种汉氏酵母菌和库氏毕赤酵母的湿式咖啡发酵的微生物和化学特性及其对咖啡感官品质的影响

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2021.713969
Elhalis Hosam, Cox Julian, Frank Damian, Zhao Jian
微生物学
发表日期：2021
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