Jia-Shen Cai

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.

K. Thakur, Zhao‐Jun Wei, Run-Hui Ma, 2020, Food chemistry.

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

K. Thakur, Zhao‐Jun Wei, Jian-Guo Zhang, 2020, Applied Microbiology and Biotechnology.

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Fei Hu, Yun-Yang Zhu, Kiran Thakur, 2020 .

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

Fei Hu, Kiran Thakur, Jing-Yu Feng, 2021 .

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

K. Thakur, Zhao‐Jun Wei, Jian-Guo Zhang, 2020, Applied Microbiology and Biotechnology.

Biopotentiality of High Efficient Aerobic Denitrifier Bacillus megaterium S379 for Intensive Aquaculture Water Quality Management.

Hao Liu, Zhengliang Qi, Junqi Zhang, 2018, Journal of environmental management.