Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Litsea cubeba leaf essential oil from Vietnam: chemical diversity and its impacts on antibacterial activity

(2018) H.V. Nguyen et al.   LETTERS IN APPLIED MICROBIOLOGY

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

(2018) Sokny Ly et al.   Frontiers in Microbiology

Longitudinal monitoring of Listeria monocytogenes and Listeria phages in seafood processing environments in Thailand

(2017) Kitiya Vongkamjan et al.   FOOD MICROBIOLOGY

Intolérance à l’histamine ou fausses allergies alimentaires de mécanisme histaminique

(2017) S. Lefèvre et al.   Revue Francaise d Allergologie

Endophytic Actinobacteria Associated with Dracaena cochinchinensis Lour.: Isolation, Diversity, and Their Cytotoxic Activities

(2017) Nimaichand Salam et al.   Biomed Research International

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

(2016) Son Chu-Ky et al.   FOOD AND BIOPRODUCTS PROCESSING

New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation

(2016) Vu Nguyen Thanh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial activity ofLitsea cubeba(Lauraceae, May Chang) and its effects on the biological response of common carpCyprinus carpiochallenged withAeromonas hydrophila

(2016) H.V. Nguyen et al.   JOURNAL OF APPLIED MICROBIOLOGY

Biogas reduces the carbon footprint of cassava starch: a comparative assessment with fuel oil

(2016) Nanthiya Hansupalak et al.   JOURNAL OF CLEANER PRODUCTION

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Current context of food safety in Vietnam: a glance at food of animal origin

(2015) S. Sarter et al.   Quality Assurance and Safety of Crops & Foods

Characterization and evaluation of antimicrobial and cytotoxic effects of Streptomyces sp. HUST012 isolated from medicinal plant Dracaena cochinchinensis Lour.

(2015) Thi-Nhan Khieu et al.   Frontiers in Microbiology

Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

(2014) Yunzi Feng et al.   FOOD CHEMISTRY

Pilot scale simultaneous saccharification and fermentation at very high gravity of cassava flour for ethanol production

(2014) Chinh-Nghia Nguyen et al.   INDUSTRIAL CROPS AND PRODUCTS

The factors affecting effectiveness of treatment in phages therapy

(2014) Mai Huong Ly-Chatain   Frontiers in Microbiology

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

(2013) Cao-Hoang Lan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone

(2013) Thi Thuy Le Do et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination and Frying Loss of Histamine in Striped Marlin Fillets Implicated in a Foodborne Poisoning

(2013) YI-CHEN LEE et al.   JOURNAL OF FOOD PROTECTION

Clean technology for the tapioca starch industry in Thailand

(2008) Orathai Chavalparit et al.   JOURNAL OF CLEANER PRODUCTION