From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Microbial foods for improving human and planetary health

(2023) Leonie J. Jahn et al.   CELL

Projected environmental benefits of replacing beef with microbial protein

(2022) Florian Humpenöder et al.   NATURE

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

(2022) Federico J.A. Perez-Cueto et al.   International Journal of Gastronomy and Food Science

Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties

(2022) Nina Aro et al.   FOOD RESEARCH INTERNATIONAL

Noma: from grasshopper brews to age-old ‘garum’

(2022) Lisa Melton   NATURE BIOTECHNOLOGY

Consumers’ Attitudes towards Animal Suffering: A Systematic Review on Awareness, Willingness and Dietary Change

(2022) Rui Pedro Fonseca et al.   International Journal of Environmental Research and Public Health

Disciplinary interactions in gastronomy R&D teams

(2022) Raquel Mestre et al.   International Journal of Gastronomy and Food Science

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom —Indonesian fermented soybean and peanut products

(2020) Safira Noor Andayani et al.   JOURNAL OF FOOD SCIENCE

Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus

(2020) Coralie Hellwig et al.   Foods

Conversion of food and kitchen waste to value-added products

(2019) Raveendran Sindhu et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae

(2019) Katsuya Gomi   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China

(2019) Li Liu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Effect of temperature on saccharification and oligosaccharide production efficiency in koji amazake

(2018) Yoshifumi Oguro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Cell biology of theKojimoldAspergillus oryzae

(2015) Katsuhiko Kitamoto   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

(2015) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

(2015) Margaux Cameleyre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and boosting activity of a starch-degrading lytic polysaccharide monooxygenase

(2015) Leila Lo Leggio et al.   Nature Communications

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future

(2008) M. Machida et al.   DNA RESEARCH