Helen E. Hayes

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

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception