Thi Khanh Linh Tran

Projekte

• Fermentation and Fermentation-Like Process of Theobroma grandiflorum Seeds as sustainable Solution to the Cacao Crisis / Teammitglied / laufend
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Teammitglied / abgeschlossen

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Tran, T. K. L. et al. (2026) 'Next generation of plant-based scrambled eggs : from decoding precursor gaps to prototype development', Applied Sciences, 16(5), p. 2484. doi: 10.3390/app16052484.
• André, A. et al. (2025) 'First quantitation of key odor-active thiols in flowers of different hemp cultivars using HPLC-MS/MS', Journal of Agricultural and Food Chemistry, 74(1). doi: 10.1021/acs.jafc.5c14203.
• Tran, T. K. L. et al. (2025) 'The plant of many scents : unraveling the odorant composition of selected CBD hemp cultivars', Journal of Agricultural and Food Chemistry, 73(38), pp. 24314–24325. doi: 10.1021/acs.jafc.5c07208.
• Tran, T. K. L. et al. (2025) 'Decoding the aroma gap : sensomics-based characterization of key odorants in the plant-based egg and chicken egg', Journal of Agricultural and Food Chemistry, 73(22), pp. 13832–13842. doi: 10.1021/acs.jafc.5c04304.
• Tran, T. K. L. et al. (2024) 'Molecular aroma composition of vanilla beans from different origins', Journal of Agricultural and Food Chemistry, 72(34), pp. 19120–19130. doi: 10.1021/acs.jafc.4c04775.

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