Results 141 to 150 of about 8,577 (270)

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Biochemical Studies on Bakers’ Yeast

Bulletin of the Agricultural Chemical Society of Japan, 1958
HAYASHIBE, Masaya, NOSE, Yoshio
openaire   +1 more source

Safety of extended uses of UV-treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J, 2021
EFSA Panel on Nutrition, Novel Foods, Food Allergens (NDA), Turck D, Castenmiller J, De Henauw S, Hirsch-Ernst KI, Kearney J, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser-Berthold M, Poulsen M, Maradona MP, Schlatter JR, van Loveren H, Gelbmann W, Knutsen HK.   +28 more
europepmc   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Gold nanoparticles combined baker's yeast as a successful approach for breast cancer treatment. [PDF]

J Genet Eng Biotechnol, 2023
Elwakkad A, Gamal El Din AA, Saleh HA, Ibrahim NE, Hebishy MA, Mourad HH, El-Kassaby MI, Abou-Seif HS, Elqattan GM.   +8 more
europepmc   +1 more source

Production of active dry baker's yeast.

, 1958
Active dry baker's yeast has been prepared by growing a strain of Saccharomyces cerevisiae Hansen var. ellipsoideus in a culture medium of the following composition: molasses, 4; ammonium sulphate (or urea), 01; and potassium dihydrogen phosphate, 0.
Dwarakanath, C. T., Lewis, Y. S., Johar, D. S.   +2 more
core  

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

petiteFinder: an automated computer vision tool to compute Petite colony frequencies in baker's yeast. [PDF]

BMC Bioinformatics, 2023
Nunn CJ, Klyshko E, Goyal S.
europepmc   +1 more source

Biohydrogenation of unsaturated compounds mediated by fermenting baker's yeast

, 2000
The baker's yeast-mediated biohydrogenation of unsaturated compounds to enantiomerically pure products has been reviewed, in order to show the great potential of the application of the relatively unexplored biocatalytic approach to asymmetric ...
E. Santaniello, A. Manzocchi
core  

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source