| Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives W Huang, A Dong, HT Pham, C Zhou, Z Huo, AP Wätjen, S Prakash, ... Food Microbiology 112, 104243, 2023 | 9 | 2023 |
| Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives W Huang, AP Wätjen, S Prakash, CH Bang-Berthelsen, MS Turner Microbiology Australia 43 (2), 79-82, 2022 | 7 | 2022 |
| Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin AP Wätjen, S Øzmerih, R Shetty, SK Todorov, W Huang, MS Turner, ... International Journal of Food Microbiology 406, 110400, 2023 | 2 | 2023 |
| Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons AP Wätjen, L De Vero, EN Carmona, V Sberveglieri, W Huang, MS Turner, ... Food Microbiology 115, 104337, 2023 | 1 | 2023 |
| Corrigendum to: Leuconostoc performance in soy-based fermentations-Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337] AP Wätjen, L De Vero, EN Carmona, V Sberveglieri, W Huang, MS Turner, ... Food microbiology 117, 104371, 2024 | | 2024 |
| Food science: Hunting for new starter cultures with useful properties for plant-based food fermentations W Huang, S Yang, ST Wong, AP Wätjen, S Prakash, CH Bang-Berthelsen, ... Food Australia 75 (3), 43-44, 2023 | | 2023 |
Claus Heiner Bang-BerthelsenSenior scientist, Technical University of Denmark (DTU)Verified email at food.dtu.dk
