Céline Lafarge

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum

Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system