Results 161 to 170 of about 163,606 (250)

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals. [PDF]

Molecules
Harasym J, Tiupova A, Pejcz E.
europepmc   +1 more source

Bioaccessibility and Gut Microbiota Modulation of Phenolics in <i>Prunus mume</i> vs. <i>Fructus mume</i>. [PDF]

Foods
Xie Q, Tan Z, You B, Luo J, Huang W, Yang R, Li W.   +6 more
europepmc   +1 more source

The potential of lactic acid bacteria to improve the quality and number of carnocine during fermentation process of Bakasang as a functional food

, 2019
Helen Joan Lawalata, Jovialine A. Rungkat   +1 more
openalex   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-PH. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, de Lourdes Marzo Solano M, Van Loveren H, Vernis L, Aguilera J, Andryszkiewicz M, Cavanna D, Kovalkovicova N, Liu Y.   +17 more
europepmc   +1 more source

Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of &lt;i&gt;Doklu&lt;/i&gt;, a Fermented Maize Based Food

, 2013
Marina C. N. Assohoun, Theodore N. Djéni, Marina Koussémon-Camara, Kouakou Brou   +3 more
openalex   +2 more sources

Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With <i>Pleurotus ostreatus</i>. [PDF]

Food Sci Nutr
Noori SMA, Hojjati M, Sorourian R.
europepmc   +1 more source

Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions. [PDF]

Int J Food Sci
Fernando WMADB, Abdulraheem RA, Kariyawasam KP, Samarasinghe AS, Fernando WMKT, Barnes H, Robertson M, Jayatunga DPW, De Silva BGDNK, Jayasena V.   +9 more
europepmc   +1 more source

Rare and unexplored traditional waste food processing and fermentation methods of the meitei-pangal community of Manipur: A northeastern state of India

Khalida Shahni, Yallappa Rajashekar, Banaraj Haobam, Jay Prakash Rajan, Kshetrimayum Birla Singh   +4 more
openalex   +2 more sources

From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu) [PDF]

Dandan Song, Xian Zhong, Yashuai Wu, Jiaqi Guo, Lulu Song, Liang Yang   +5 more
openalex   +1 more source

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. [PDF]

Foods
Chen A.
europepmc   +1 more source