Su-lin L. Leong
Uppsala, C 75007, Sweden
Last Updated: 09/26/2026
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Found 10 publications
Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods.
Journal: Food research international (Ottawa, Ont.)
Published: March 06, 2026
Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling.
Journal: Current research in food science
Published: February 06, 2026
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.
Journal: Current research in food science
Published: January 17, 2025
Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour ("Rale") in Mozambique.
Journal: Microorganisms
Published: November 22, 2024
Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage.
Journal: International journal of food microbiology
Published: September 20, 2018
Phylogenetic analysis of Monascus and new species from honey, pollen and nests of stingless bees.
Journal: Studies in mycology
Published: May 26, 2017
Glycerol enhances fungal germination at the water-activity limit for life.
Journal: Environmental microbiology
Published: May 05, 2016
Genome and physiology of the ascomycete filamentous fungus Xeromyces bisporus, the most xerophilic organism isolated to date.
Journal: Environmental microbiology
Published: April 30, 2014
Xerochrysium gen. nov. and Bettsia, genera encompassing xerophilic species of Chrysosporium.
Journal: IMA fungus
Published: August 18, 2013
Temperature-dependent changes in the microbial storage flora of birch and spruce sawdust.
Journal: Biotechnology and applied biochemistry
Published: April 12, 2013
Showing 1-10 of 10
Last Updated: 09/26/2026