Pia M. Sörensen

Harvard University

United States

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Articles (10)

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2021

Year:

2020

Collaborators (4)

Jay D. Keasling

University of California

UNITED STATES

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Nabila Rodriguez Valeron

Head of flavor fermentation

Nutrumami

DENMARK

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Leonie Johanna Jahn

Danmarks Tekniske Universitet

DENMARK

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Brad W. Taylor

UNITED STATES

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Pia M. Sörensen

Research Interests

Explore related searches

Contact this professor

Articles (10)

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile

Food Fermentations and Flavor: A Curiosity and Creativity Driven Approach for Interdisciplinary and Research-Oriented Science Education

Nature’s chefs: Uniting the hidden diversity of food making and preparing species across the tree of life

From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams

Olive Leaf Waste Management

Characterization of saponin foam from Saponaria officinalis for food applications

Collaborators (4)

Jay D. Keasling

Nabila Rodriguez Valeron

Leonie Johanna Jahn

Brad W. Taylor

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