Lipid and carotenoid production from wheat straw hydrolysates by different oleaginous yeasts

A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways

Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis

Effects of inhibitory compounds derived from lignocellulosic biomass on the growth of the wild-type and evolved oleaginous yeast Rhodosporidium toruloides

Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system