Author

Chenhan Geng

Institution: National University of Singapore

Observed institution: National University of Singapore

ORCID: 0009-0008-6052-3184

Observed ORCIDs: 0009-0008-6052-3184, 0000-0002-2428-9270

OpenAlex ID: A5111354055

Enzymatic hydrolysis combined with probiotic lactic acid bacteria fermentation enhances the nutritional value and flavor profile of kombu (Saccharina japonica) slurry

2025 · Chenhan Geng, Shao Quan Liu, et al. · Food Bioscience · 10

Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurry

2025 · Chenhan Geng, Shao Quan Liu, et al. · International Journal of Food Microbiology · 5

Chitosan coatings containing thyme essential oil enhance the quality of snakehead ( Channa striata ) during chilled storage verified by metabolomics approaches

2024 · Yi Liu, Chenhan Geng, et al. · Journal of Food Science · 5

Enhancing the release of nutritional components from seaweed biomass through carbohydrase and protease treatments

2026 · Chenhan Geng, Yue Zhou, et al. · Applied Food Research · 2

Medicinal plants fermentation: current knowledge and perspectives

2026 · Zhuoran Zhang, Chenhan Geng, et al. · Current Opinion in Biotechnology · 1

Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)

2026 · Chenhan Geng, Shao Quan Liu, et al. · Food Chemistry X

Yeast Fermentation Modulates Aroma‐Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu ( Saccharina japonica ) Slurry

2026 · Chenhan Geng, Shao Quan Liu, et al. · Journal of Food Science

Works count: 7

Citation count: 23

H-index: 3

I10-index: 1