Publication!

Lee, P.-R., Yu, B., Curran, P., and Liu, S.-Q. (2011) Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251. Food Research International. (doi:10.1016/j.foodres.2010.12.026).

Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., and Liu, S.-Q. (2010) Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. Food Microbiology, 27(7), 253-261.

Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., and Liu, S.-Q. (2010) Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts. International Journal of Food Science & Technology, 45, 2032-2041.

Lee, P.-R., Yu, B., Curran, P., and Liu, S.-Q. (2010) Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts. Nutrition and Food Science, 40(6), 566-580.

See! This is how a person can have 4 papers in two years. Although I admit it still needs hard work and bright mind to catch whatever can be caught in the research project and to exhibit them accordingly.