- Papers in database
- 4
- Years active
- 2015 – 2026
- Total publications
- 11
- Total citations
- 49
- h-index
- 3
Research Areas
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Biofuel production and bioconversion
Papers (4)
- 2026Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurry.10.1016/j.ijfoodmicro.2025.111553
- 2024Metabolomics analysis of okara probiotic beverages fermented with <i>Lactobacillus gasseri</i> and <i>Limosilactobacillus fermentum</i> by LC-QTOF-MS/MS.10.1016/j.fochx.2024.101178
- 2017Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment.10.1186/s13568-017-0456-4
- 2015Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment10.1007/s00253-015-6560-y