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Modelling the odor profile of fungal Solid-State Fermentation.

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Title: Modelling the odor profile of fungal Solid-State Fermentation.
Authors: Sandoval JF; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK., Parker JK; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK., Gallagher J; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK., Rodriguez-Garcia J; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain., Whiteside K; Samworth Brothers Limited, Leicestershire, LE13 1GA, UK., Bryant DN; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK. dgb@aber.ac.uk.
Source: NPJ science of food [NPJ Sci Food] 2026 Jun 19; Vol. 10 (1). Date of Electronic Publication: 2026 Jun 19.
Publication Type: Journal Article
Journal Info: Publisher: Springer Nature Country of Publication: England NLM ID: 101739627 Publication Model: Electronic Cited Medium: Internet ISSN: 2396-8370 (Electronic) Linking ISSN: 23968370 NLM ISO Abbreviation: NPJ Sci Food Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Sandoval+JF%22">Sandoval JF</searchLink>; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK.<br /><searchLink fieldCode="AU" term="%22Parker+JK%22">Parker JK</searchLink>; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK.<br /><searchLink fieldCode="AU" term="%22Gallagher+J%22">Gallagher J</searchLink>; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK.<br /><searchLink fieldCode="AU" term="%22Rodriguez-Garcia+J%22">Rodriguez-Garcia J</searchLink>; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.<br /><searchLink fieldCode="AU" term="%22Whiteside+K%22">Whiteside K</searchLink>; Samworth Brothers Limited, Leicestershire, LE13 1GA, UK.<br /><searchLink fieldCode="AU" term="%22Bryant+DN%22">Bryant DN</searchLink>; Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, SY23 3EE, UK. dgb@aber.ac.uk.
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  Data: <searchLink fieldCode="JN" term="%22101739627%22">NPJ science of food</searchLink> [NPJ Sci Food] 2026 Jun 19; Vol. 10 (1). <i>Date of Electronic Publication: </i>2026 Jun 19.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+Nature%22">Springer Nature </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101739627 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2396-8370 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223968370%22">23968370 </searchLink><i>NLM ISO Abbreviation: </i>NPJ Sci Food <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.1038/s41538-025-00627-0
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              Text: 2026 Jun 19
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