Mingzhan Toh

Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage

Mei Zhi Alcine Chan, Jian‐Yong Chua, Mingzhan Toh et al. · Food Microbiology · 2019 · 97 citations

Probiotic, Food Fermentation, Novel Beer Beverage +8

Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry

Li Xuan Loh, Daniel Ng, Mingzhan Toh et al. · Journal of Agricultural and Food Chemistry · 2021 · 47 citations

Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews

Mei Zhi Alcine Chan, Mingzhan Toh, Shao‐Quan Liu · International Journal of Food Microbiology · 2021 · 40 citations

Probiotic, Fermented Coffee Brews, Food Fermentation +10

Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment

Phebe Lixuan Lim, Mingzhan Toh, Shao‐Quan Liu · Applied Microbiology and Biotechnology · 2015 · 39 citations

Probiotic, Biochemistry, Lactic Acid Bacteria +6

Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

Pin‐Rou Lee, Mingzhan Toh, Bin Yu et al. · International Journal of Food Science & Technology · 2012 · 34 citations

Secondary Metabolite, Plant Metabolomics, Food Chemistry +16