Yu B - Search Results

1

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.

Lee PR, Kho SH, Yu B, Curran P, Liu SQ. Lee PR, et al. Among authors: yu b. Microb Biotechnol. 2013 Jul;6(4):385-93. doi: 10.1111/1751-7915.12008. Epub 2012 Nov 22. Microb Biotechnol. 2013. PMID: 23171032 Free PMC article.

2

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.

Lee PR, Ong YL, Yu B, Curran P, Liu SQ. Lee PR, et al. Among authors: yu b. Food Microbiol. 2010 Oct;27(7):853-61. doi: 10.1016/j.fm.2010.05.010. Epub 2010 May 15. Food Microbiol. 2010. PMID: 20688226

3

Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.

Khio SW, Cheong MW, Zhou W, Curran P, Yu B. Khio SW, et al. Among authors: yu b. J Food Sci. 2012 Jan;77(1):C61-70. doi: 10.1111/j.1750-3841.2011.02474.x. Epub 2011 Dec 2. J Food Sci. 2012. PMID: 22132700

4

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.

Li X, Chan LJ, Yu B, Curran P, Liu SQ. Li X, et al. Among authors: yu b. Int J Food Microbiol. 2012 Aug 1;158(1):28-35. doi: 10.1016/j.ijfoodmicro.2012.06.015. Epub 2012 Jul 2. Int J Food Microbiol. 2012. PMID: 22800660

5

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.

Cheong MW, Liu SQ, Zhou W, Curran P, Yu B. Cheong MW, et al. Among authors: yu b. Food Chem. 2012 Dec 15;135(4):2505-13. doi: 10.1016/j.foodchem.2012.07.012. Epub 2012 Jul 11. Food Chem. 2012. PMID: 22980835

6

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.

Sun J, Yu B, Curran P, Liu SQ. Sun J, et al. Among authors: yu b. Food Chem. 2012 Dec 15;135(4):2714-20. doi: 10.1016/j.foodchem.2012.06.119. Epub 2012 Jul 14. Food Chem. 2012. PMID: 22980863

7

Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.

Cheong MW, Zhu D, Sng J, Liu SQ, Zhou W, Curran P, Yu B. Cheong MW, et al. Among authors: yu b. Food Chem. 2012 Sep 15;134(2):696-703. doi: 10.1016/j.foodchem.2012.02.139. Epub 2012 Mar 2. Food Chem. 2012. PMID: 23107680

8

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization.

Cheong MW, Lee JY, Liu SQ, Zhou W, Nie Y, Kleine-Benne E, Curran P, Yu B. Cheong MW, et al. Among authors: yu b. Talanta. 2013 Mar 30;107:118-26. doi: 10.1016/j.talanta.2012.12.034. Epub 2013 Jan 8. Talanta. 2013. PMID: 23598201

9

Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?

Sun J, Yu B, Curran P, Liu SQ. Sun J, et al. Among authors: yu b. Food Chem. 2013 Dec 1;141(3):2828-32. doi: 10.1016/j.foodchem.2013.05.109. Epub 2013 Jun 1. Food Chem. 2013. PMID: 23871030

10

Pressurised liquid extraction of volatile compounds in coffee bean.

Cheong MW, Tan AA, Liu SQ, Curran P, Yu B. Cheong MW, et al. Among authors: yu b. Talanta. 2013 Oct 15;115:300-7. doi: 10.1016/j.talanta.2013.04.034. Epub 2013 Apr 18. Talanta. 2013. PMID: 24054595

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