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Co-authors
- Rekha S. SinghalProfessor of Food Technology, Institute of Chemical TechnologyVerified email at ictmumbai.edu.in
- Shulin ChenWashington State UniversityVerified email at wsu.edu
- Sandip BankarAalto University School of Chemical EngineeringVerified email at aalto.fi
- Allan Gao, Ph.D.LanzaTech, AmazonVerified email at amazon.com
- Rahul BhambureSenior Scientist at National Chemical LaboratoryVerified email at ncl.res.in
- Prof. (Dr.) Uday AnnapureDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, MaharashtraVerified email at ictmumbai.edu.in
- Liang YuWashington State UniversityVerified email at email.wsu.edu
- Ashok PandeyCSIR-Indian Institute of Toxicology Research, Lucknow-226001, IndiaVerified email at iitr.res.in
- George SzakacsBudapest University of Technology and Economics Department of Applied Biotechnology and Food ScienceVerified email at mail.bme.hu
- Manuel Garcia-PerezProfessor of Biomass Conversion and Bio-products, Washington State UniversityVerified email at wsu.edu
- Jingwei MaAssociate Professor, Hunan UniversityVerified email at hnu.edu.cn
- Ka-Yiu SanBioengineering, Rice UniversityVerified email at rice.edu
- Sujala BhattaraiWashington State UniversityVerified email at wsu.edu
- Hao FengBCBS Endowed Professor, North Carolina A&T State UniversityVerified email at ncat.edu
- Innu ChaudharySenior Scientist, Impossible Foods Inc.Verified email at wsu.edu
- Xiaochen YuWashington State UniversityVerified email at wsu.edu
- William RooneyProfessor of Soil and Crop Science, Texas A&M UniversityVerified email at tamu.edu
- George N. BennettProfessor BioSciences Rice UniversityVerified email at rice.edu
- Dr. Shrikant SurvaseShell, Houston USA
- Quanbao ZhaoIUE CAS