Results 131 to 140 of about 279,824 (220)

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker's Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization. [PDF]

Plants (Basel), 2023
Dima ȘO, Constantinescu-Aruxandei D, Tritean N, Ghiurea M, Capră L, Nicolae CA, Faraon V, Neamțu C, Oancea F.   +8 more
europepmc   +1 more source

The Ecology and Evolution of the Baker's Yeast Saccharomyces cerevisiae. [PDF]

Genes (Basel), 2022
Bai FY, Han DY, Duan SF, Wang QM.
europepmc   +1 more source

Computational and Comparative In Vitro Evaluation of GC–MS Profiled Cannabis sativa Inflorescence Extracts’ Metabolites on Selected Diabetes Therapeutic Targets

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
Cannabis sativa inflorescence extracts demonstrate promising antidiabetic potential through enzyme inhibition, antioxidant activity, and molecular docking. The hexane extract exhibits the strongest bioactivity, while key cannabinoids show high affinity for diabetes‐related targets, highlighting the plant as a promising source of novel antidiabetic ...
Rosa M. Chinheya, Viviane L. N. Ngoungoure, Ibeabuchi Ali, Kolawole Olofinsan, Tsebo Jim, Francine Tankeu, Motlalepula G. Matsabisa   +6 more
wiley   +1 more source

Deletion of NTH1 and HSP12 increases the freeze-thaw resistance of baker's yeast in bread dough. [PDF]

Microb Cell Fact, 2022
Chen BC, Lin HY.
europepmc   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, Volume 103, Issue 5, Page 669-680, September/October 2026.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Optimization of bioprocess design for pharmaceutical metabolites and enzymes [PDF]

, 2004
This study examines the effect of ecophysiology on growth of cells and production of enzymes and secondary metabolites produced by the fungi Aspergillus niger (lysozyme) and a Phoma sp. (squalestatin S1). The effect of interactions of water activity (aw)
Parra, Roberto
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Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Bioreduction of N-(3-oxobutyl)heterocycles with flexible ring by yeast whole-cell biocatalysts

Applied Microbiology and Biotechnology
This study explored the bioreduction of N-(3-oxobutyl)heterocycles with (partially) saturated heterocyclic moieties using whole-cell forms of wild-type yeast strains and commercially available baker’s yeast (Saccharomyces cerevisiae).
Máté Gergő Honvári, Bence Attila Kucsinka, Levente András Mócza, Pál Csuka, Viktória Bódai, László Poppe, Gábor Hornyánszky   +6 more
doaj   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, Volume 103, Issue 5, Page 754-766, September/October 2026.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Optimisation of operating conditions in fed-batch baker’s yeast fermentation [PDF]

, 2013
Saccharamyces cerevisia known as baker’s yeast is a product used in various food industries. Worldwide economic competition makes it a necessity that industrial processes be operated in optimum conditions, thus maximisation of biomass in production of ...
Atasoy, I., Berber, R., Yuceer, M.
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