Results 191 to 200 of about 1,770,044 (220)

Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications. [PDF]

Foods
Pilli S, Moses JA, Thiruppathi S, Ramachandran Nair SV, Manickam L.   +4 more
europepmc   +1 more source

Current progress on identifying chemical constituents, bioactivities, and food-industry applications of pitaya (<i>Selenicereus</i> spp.) whole plant. [PDF]

Front Nutr
Chen M, Li R, Zhang L, Zhang B, Dong X, Wang S, Zhang W, Bai X.   +7 more
europepmc   +1 more source

Characterizing Shared Sensory Priorities and Age-Group Differences for Feng-Flavor Baijiu: A Consumer Survey Using Hierarchical Weighting and Interpretable Machine Learning. [PDF]

Foods
Yuan X, Xie J, Zhang X, Chen Y, Ling K, Zhong B, Cao L, Zhao D, Tian W.   +8 more
europepmc   +1 more source

Enhanced functional properties and volatile profiles in Lactobacillus-fermented <i>Hylocereus megalanthus</i> juice: A strain-dependent analysis. [PDF]

Food Chem X
Zhang W, Feng Z, Soro PL, Chang H, Zhang Q, Ma L, Gu C, Liu F.   +7 more
europepmc   +1 more source

Engineering <i>Kluyveromyces marxianus</i> for efficient 2-phenylethanol production: from metabolic design to process innovation. [PDF]

Front Microbiol
Ning Y, Lu C, Wang Q, Zhao Y, Wang Z, Cao X, Chen H, Wei T, Pei X, Jiang X, Zhang F, Chen Z, Yang X.   +12 more
europepmc   +1 more source

The Use of Coffee Residues as Sustainable Cultivation Substrates in Microbial Biotechnology: Up-to-Date Review and Future Perspectives. [PDF]

Molecules
Piotrowicz A, Fabiszewska A, Jasińska K, Wierzchowska K.   +3 more
europepmc   +1 more source

Unraveling the Dynamic Evolution of Volatile Aroma Compounds in Sea Buckthorn-Grape Composite Fruit Wine During Sequential Yeast-Lactic Acid Bacteria Fermentation. [PDF]

Foods
Han H, Yu C, Zhang M, Wang Z, Yang X, Sun J, Cui Y, Feng Z, Jia M.   +8 more
europepmc   +1 more source

Probiotic Yeast and How to Use Them-Combining Traditions and New Waves in Fermented Beverages. [PDF]

Foods
Staniszewski A, Staniszewska P, Komoń-Janczara E, Kordowska-Wiater M.   +3 more
europepmc   +1 more source

Red Yeast Rice-Driven Kombucha Fermentation: A Novel Strategy for Developing Functional Beverages with Enhanced Hypoglycemic and Hypolipidemic Properties. [PDF]

Foods
Tong K, Liao Y, Tang Y, Luo Y, Liu X, Yu D, Zhou J, Hou C, Li Z.   +8 more
europepmc   +1 more source