default author photo

Aaron Thong

Singapore Institute of Food and Biotechnology Innovation

31 Biopolis Way

138669

Singapore

  • Singapore Institute of Food and Biotechnology Innovation

SCHOLARLY PAPERS

4

DOWNLOADS

192

TOTAL CITATIONS

0

Scholarly Papers (4)

Actions:
Email selected abstracts
1.

Optimization of Extraction Conditions for Lc-Tof-Ms Analysis of Mevalonate Pathway Metabolites in Engineered E. Coli Strain Via Statistical Experimental Designs

Number of pages: 24 Posted: 06 Jun 2022
Pnelope Ng, Leng Wei Khoo, Aaron Thong and Wee Chew
Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation and Singapore Institute of Food and Biotechnology Innovation - Agency for Science, Technology and Research
Downloads 82

Abstract:

Loading...

Mevalonate pathway, Engineered Escherichia coli, LC-ToF-MS, Extraction, Design of Experiments (DoE), Fast Filtration Sampling

2.

Comparison of Untargeted GC-MS Analysis Algorithms with Implications to the Interpretation and Putative Identification of Volatile Aroma Compositions

Downloads 69

Comparison of Untargeted GC-MS Analysis Algorithms with Implications to the Interpretation and Putative Identification of Volatile Aroma Compositions

Number of pages: 26 Posted: 07 Jun 2023
Aaron Thong, Nurhidayah Basri and Wee Chew
Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation and Singapore Institute of Food and Biotechnology Innovation - Agency for Science, Technology and Research
Downloads 40

Abstract:

Loading...

Aroma Profiling, GC-MS, Untargeted Analyses, Deconvolution, Chemometrics

Comparison of Untargeted Gc-Ms Analysis Algorithms with Implications to the Interpretation and Putative Identification of Volatile Aroma Compositions

Number of pages: 26 Posted: 11 Jul 2023
Aaron Thong, Nurhidayah Basri and Wee Chew
Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation and Singapore Institute of Food and Biotechnology Innovation - Agency for Science, Technology and Research
Downloads 29

Abstract:

Loading...

Aroma profiling, GC-MS, Untargeted Analyses, Deconvolution, Chemometrics

3.

Leveraging Neurospora Crassa in Co-Culture Fermentations: Modulating the Taste, Aroma, and Enhancing Fatty Aroma Profiles in Fermented Soybean Products

Number of pages: 31 Posted: 06 Aug 2025
Xin Hui Chin, Geraldine Chan, Aaron Thong, Ryan Soh, Pnelope Ng, Hosam Elhalis, Yoganathan S/O Kanagasundaram, Shao Quan Liu and Yvonne Chow
affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, National University of Singapore (NUS) - Department of Food Science and Technology and affiliation not provided to SSRN
Downloads 35

Abstract:

Loading...

Neurospora crassa, co-culture, Aroma compounds, umami, solid-state fermentation

4.

Multifunctional role of Baker’s yeast in modulating structure, umami perception, and storage stability of high-moisture soy extrudates

Number of pages: 42 Posted: 06 Jul 2026
Shu Mei Man, Jin Wen Aw, Yin Win Khin, Maria Antipina, Gomathy Sandhya Subramanian, Keng Guan Lim, Aaron Thong, Geraldine Chan, Raffael Osen, Jie Hong Chiang and Xin Yi See
Singapore Institute of Food and Biotechnology Innovation, Singapore Polytechnic, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Polytechnic, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation, Singapore Institute of Food and Biotechnology Innovation and Singapore Institute of Food and Biotechnology Innovation
Downloads 6

Abstract:

Loading...

Texture modification, flavour enhancer, soy protein, meat analogues, high moisture extrusion, whole-cell protein, Saccharomyces cerevisiae