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5 in total

1. The renaissance of continuous culture in the post-genomics age.

Authors: Alan T Bull
Journal: J Ind Microbiol Biotechnol Date: 2010-09-11 Impact factor: 3.346

2. Is "processed" a four-letter word? The role of processed foods in achieving dietary guidelines and nutrient recommendations.

Authors: Johanna T Dwyer; Victor L Fulgoni; Roger A Clemens; David B Schmidt; Marjorie R Freedman
Journal: Adv Nutr Date: 2012-07-01 Impact factor: 8.701

3. From stale bread and brewers spent grain to a new food source using edible filamentous fungi.

Authors: Rebecca Gmoser; Rikard Fristedt; Karin Larsson; Ingrid Undeland; Mohammad J Taherzadeh; Patrik R Lennartsson
Journal: Bioengineered Date: 2020-12 Impact factor: 3.269

4. Inter-genome comparison of the Quorn fungus Fusarium venenatum and the closely related plant infecting pathogen Fusarium graminearum.

Authors: Robert King; Neil Andrew Brown; Martin Urban; Kim E Hammond-Kosack
Journal: BMC Genomics Date: 2018-04-19 Impact factor: 3.969

5. Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties.

Authors: Shubham Mandliya; Anubhav Pratap-Singh; Siddharth Vishwakarma; Chandrakant Genu Dalbhagat; Hari Niwas Mishra
Journal: Foods Date: 2022-08-17

5 in total