Publications by authors named "Benjamin Lassabliere"

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A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction.
Keran Su, Christina Shu Min Liew, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Benjamin Lassabliere

Talanta· May 2023

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Multidimensional Gas Chromatography of Organosulfur Compounds in Coffee and Structure-Odor Analysis of 2-Methyltetrahydrothiophen-3-one.
Aileen Pua, Yunle Huang, Rui Min Vivian Goh, Kim-Huey Ee, Lingyi Li, Benjamin Lassabliere

J Agric Food Chem· March 2023

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Characterisation of catechins and their oxidised derivatives in Ceylon tea using multi-dimensional liquid chromatography and high-resolution mass spectrometry.
Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Shao Quan Liu, Kim Huey Ee, Benjamin Lassabliere

J Chromatogr A· October 2022

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Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges.
Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Vivien Chia Yen Tang, Kim-Huey Ee, Benjamin Lassabliere

Food Chem· September 2022

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Biovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria.
Vivien Chia Yen Tang, Jingcan Sun, Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Benjamin Lassabliere

J Appl Microbiol· September 2022

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Sequential combination of solid-phase sorbents to enhance the selectivity of organosulfur compounds for flavour analysis.
Aileen Pua, Cheng Wee Yeam, Yunle Huang, Rui Min Vivian Goh, Kim-Huey Ee, Benjamin Lassabliere

Talanta· May 2022

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Distinguishing citrus varieties based on genetic and compositional analyses.
Rui Min Vivian Goh, Aileen Pua, Francois Luro, Kim Huey Ee, Yunle Huang, Benjamin Lassabliere

PLoS One· April 2022

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Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma.
Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Shao Quan Liu, Shunichi Sakumoto, Benjamin Lassabliere

Food Chem· March 2022

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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.
Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, Jingcan Sun, Benjamin Lassabliere

Foods· March 2022

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Neutral loss scan in complement with high-resolution MS/MS: Combination of detection methods for flavonoid and limonoid glycosides analysis.
Rui Min Vivian Goh, Kim Huey Ee, Aileen Pua, Yunle Huang, Shao Quan Liu, Benjamin Lassabliere

J Mass Spectrom· February 2022

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UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with CNCM I-745 and 299V.
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

Curr Res Food Sci· February 2022

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Combination of solid phase microextraction and low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry to meet the challenges of flavour analysis.
Aileen Pua, Yunle Huang, Rui Min Vivian Goh, Kim-Huey Ee, Lay Peng Tan, Benjamin Lassabliere

Talanta· December 2021

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Investigation of changes in non-traditional indices of maturation in Navel orange peel and juice using GC-MS and LC-QTOF/MS.
Rui Min Vivian Goh, Aileen Pua, Kim Huey Ee, Yunle Huang, Shao Quan Liu, Benjamin Lassabliere

Food Res Int· October 2021

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Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans.
Vivien Chia Yen Tang, Jingcan Sun, Maurin Cornuz, Bin Yu, Benjamin Lassabliere

Food Chem· February 2021

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Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry.
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

Food Microbiol· December 2020

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Enhanced extraction using a combination of stir bar sorptive extraction and thin film-solid phase microextraction.
Yunle Huang, Christina Shu Min Liew, Shalene Xue Lin Goh, Rui Min Vivian Goh, Kim Huey Ee, Benjamin Lassabliere

J Chromatogr A· December 2020

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Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics.
Keran Su, Xin Zhang, Shao Quan Liu, LiHui Jia, Benjamin Lassabliere

PLoS One· October 2020

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Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria.
Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

Food Res Int· October 2020

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Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts.
Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

Food Res Int· October 2020

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Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

J Food Sci· February 2020

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Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry.
Aileen Pua, Hazel Lau, Shao Quan Liu, Lay Peng Tan, Rui Min Vivian Goh, Benjamin Lassabliere

Food Chem· January 2020

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A systematic study of molecular ion intensity and mass accuracy in low energy electron ionisation using gas chromatography-quadrupole time-of-flight mass spectrometry.
Hazel Lau, Shao Quan Liu, Lay Peng Tan, Benjamin Lassabliere, Jingcan Sun

Talanta· July 2019

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Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.
Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Feifei Zhao

J Sci Food Agric· January 2019

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