Hung, Y. H. R., Yang, C. H., Lai, Y. T., Khumsupan, D., Hung, W. T., Chen, C. H., Santoso, S. P., Jantama, K., Hsieh, C. W., Cheng, K. C. 2026. Impact of rice koji enzymatic mashing and sequential co-fermentation by fruit peel-isolated yeast
Chen, C. H., Cai, S. Q., Hung, Y. H. R., Tsai, T. Y., Yerer‐Aycan, M. B., Regnier, T. J., Chen, M. H., Cheng, K. C. 2026. Fermentation performance and microbial interactions of selected aroma‐producing yeasts co‐cultivated with
Assatarakul, K., Simarani, K., Hsieh, C. C., Lin, S. P., Kijpatanasilp, I., Hung, Y. H. R., Jafari, S., Cheng, K. C. 2026. Ganoderma formosanum—advances in biotechnological fermentation, bioactive metabolites
Hung, Y. H. R., Chang, Y. H., Lin, H. J., Chiang, L. H., Lin, H. T. V. 2025. Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using isolated Bacillus subtilis. Bioresources and Bioprocessing, 12, 69.