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2025	From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products Journal of Ethnic Foods Rachel Thomas Tharmabalan, Siti ‘Atikah Rusli, Rita Lo, Nur Fadillah Binti Saidin, Zulfikry Basar
2025	Nutritional and microbiological dynamics in the preparation of prahoc fish paste PLOS One Channmuny Thanh, Sylvie Avallone, Vincent Chochois, Caroline Douny, Kevin Bethune, Hasika Mith, Chanthol Peng, Adrien Servent, Ingrid Collombel
2024	Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region Journal of Ethnic Foods R. Haryo Bimo Setiarto, Vika Tresnadiana Herlina
2023	Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review Food Research International Luca Belleggia, Andrea Osimani
2023	Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces Food Bioscience Jiarun Han, Jialan Jiang, Tao Kong, Xilian Zhao, Xin Zhao, Ping Li, Qing Gu
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