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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Metabolomics and modelling approaches for systems metabolic engineering

代谢组学和系统代谢工程建模方法

期刊:Metabolic Engineering Communications
影响因子:4.1
doi:10.1016/j.mec.2022.e00209
Khanijou, Jasmeet Kaur; Kulyk, Hanna; Bergès, Cécilia; Khoo, Leng Wei; Ng, Pnelope; Yeo, Hock Chuan; Helmy, Mohamed; Bellvert, Floriant; Chew, Wee; Selvarajoo, Kumar
代谢
发表日期：2022
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