| Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans H Elhalis, J Cox, J Zhao International journal of food microbiology 321, 108544, 2020 | 120 | 2020 |
| The crucial role of yeasts in the wet fermentation of coffee beans and quality H Elhalis, J Cox, D Frank, J Zhao International Journal of Food Microbiology 333, 108796, 2020 | 109 | 2020 |
| Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization H Elhalis, J Cox, J Zhao Applied Food Research 3 (1), 100253, 2023 | 72 | 2023 |
| The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality H Elhalis, J Cox, D Frank, J Zhao European Food Research and Technology 247, 485-498, 2021 | 61 | 2021 |
| Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans H Elhalis, J Cox, D Frank, J Zhao Lwt 137, 110430, 2021 | 58 | 2021 |
| Soybean fermentation: Microbial ecology and starter culture technology H Elhalis, XH Chin, Y Chow Critical reviews in food science and nutrition 64 (21), 7648-7670, 2024 | 39 | 2024 |
| Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on … H Elhalis, J Cox, D Frank, J Zhao Frontiers in Microbiology 12, 713969, 2021 | 39 | 2021 |
| Perspective: multiomics and machine learning help unleash the alternative food potential of microalgae M Helmy, H Elhalis, Y Liu, Y Chow, K Selvarajoo Advances in Nutrition 14 (1), 1-11, 2023 | 27 | 2023 |
| Significance of fermentation in plant-based meat analogs: a critical review of nutrition, and safety-related aspects H Elhalis, XY See, R Osen, XH Chin, Y Chow Foods 12 (17), 3222, 2023 | 19 | 2023 |
| The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs H Elhalis, XY See, R Osen, XH Chin, Y Chow Frontiers in Microbiology 14, 1267227, 2023 | 8 | 2023 |
| Yeasts are essential for mucilage degradation of coffee beans during wet fermentation H Elhalis, J Cox, J Zhao Yeast 40 (9), 425-436, 2023 | 8 | 2023 |
| Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans. LWT, 137, 110430 H Elhalis, J Cox, D Frank, J Zhao | 6 | 2021 |
| Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization. Applied Food Research, 3 (1), 100253 H Elhalis, J Cox, J Zhao | 5 | 2022 |
| Enhancing food safety in soybean fermentation through strategic implementation of starter cultures XH Chin, H Elhalis, Y Chow, SQ Liu Heliyon 10 (2), 2024 | 4 | 2024 |
| Can digital twin efforts shape microorganism-based alternative food? M Helmy, H Elhalis, MM Rashid, K Selvarajoo Current Opinion in Biotechnology 87, 103115, 2024 | 2 | 2024 |
| Identifying Chlorella vulgaris and Chlorella sorokiniana as sustainable organisms to bioconvert glucosamine into valuable biomass H Elhalis, M Helmy, S Ho, S Leow, Y Liu, K Selvarajoo, Y Chow Biotechnology Notes 5, 13-22, 2024 | 2 | 2024 |
| Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production H Elhalis Sustainability 16 (24), 11151, 2024 | 1 | 2024 |
| Modulating the aroma and taste profile of soybean using novel strains for fermentation XH Chin, R Soh, G Chan, P Ng, A Thong, H Elhalis, K Yoganathan, ... Current Research in Food Science 10, 100933, 2025 | | 2025 |
| Investigation into the roles of yeasts in wet coffee beans fermentation H Elhalis UNSW Sydney, 2021 | | 2021 |
