Area of research
Food Science · Molecular Biology
Research interest
Research interests include Biology, Yeast, Food science, Fermentation, Biotechnology, and Aroma.
Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations
Improving industrial yeast strains: exploiting natural and artificial diversity
Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota