February 2022 Lab News


Tanawong Maison former PhD student from our lab and Thammarat Chonprasert from CP group from Thailand visited our lab, they presented us about their company business and they spend some time in our lab and calorimeter at the farm.




Peer-reviewed publications: 

Clark, Anthony J., Bhupendra K. Soni, Brendan Sharkey, Terry Acree, Edward Lavin, Hannah M. Bailey, Hans H. Stein, Ashley Han, Marc Elie, Marina Nadal. 2022. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT - Food Science and Technology 156 (2022) 113065. doi.org/10.1016/j.lwt.2021.113065.