The Smoky Stick Insect: Defensive Chemicals From a Vietnamese Phasmatodean (Necrosciinae: Neohirasea catbaensis). [PDF]
J Chem EcolNiekampf M +4 more
europepmc +1 more source
Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. [PDF]
Curr Res Food SciZhang A +10 more
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Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha. [PDF]
J Microbiol BiotechnolNam Y, Seo G, Kim Y, Kim SR, Kim JN.
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The potential for Scotch Malt Whisky flavour diversification by yeast. [PDF]
FEMS Yeast ResDaute M, Jack F, Walker G.
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Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications. [PDF]
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Unveiling the cultivable yeast endophyte diversity in muscadine grape berries and their known functional prospects. [PDF]
BMC MicrobiolAgarwal M, Sheikh MB.
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The yeast genome at 30: a blueprint written by a collaborative and consilient community. [PDF]
FEMS Yeast ResPretorius IS, Morrissey JP.
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Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts. [PDF]
Int J Mol SciCanonico L +3 more
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A Comprehensive View of Food Microbiota: Introducing FoodMicrobionet v5. [PDF]
FoodsParente E, Ricciardi A.
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Kombucha inhibits adipogenesis and promotes lipolytic activity in 3T3-L1 adipocytes. [PDF]
Food Sci BiotechnolJeong AY +6 more
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