Results 161 to 170 of about 167,310 (292)

Inhibitory effect of non-alcoholic compounds from spontaneously fermented beverage on <i>Helicobacter pylori</i>. [PDF]

Front Cell Infect Microbiol
Fang C, Lei Z, Han Y, Tang P, Yu G, Sun J, Wang B, Xu Y.   +7 more
europepmc   +1 more source

Phages Shape Microbial Dynamics and Metabolism of a Model Community Mimicking Cider, a Fermented Beverage. [PDF]

Viruses, 2022
Ledormand P, Desmasures N, Schlusselhuber M, Sesboüé A, Ledauphin J, Dalmasso M.   +5 more
europepmc   +1 more source

Catechins and Their Effect on the Gut Microbiome in Health and Cancer

Phytotherapy Research, EarlyView.
ABSTRACT Catechins are a group of flavonoids found primarily in green tea, fruits, and berries; they play a significant role in the modulation of the gut microbiota, thereby having an impact on gut health and cancer prevention. Owing to their low bioavailability, catechins are transformed by the gut microbiota into various bioactive metabolites such as
Prakash Monika, Bindu Sadanandan, Honnamachanahalli Ramachandraiah Tejashree, Maitreyi Darbha, Kirti Gupta, Srinivas Reneeka   +5 more
wiley   +1 more source

Valorization of Brown Seaweed (<i>Lessonia spicata</i>): Cellulosic Saccharification for the Development of a Functional Fermented Beverage. [PDF]

Foods
Pizarro-Oteíza S, Cea R, Aranda M, López J, Valencia P, Macaya EC, Salazar F, Cavieres O, Zavala A, Aubourg SP, Guerrero K, Silva-Vera W, Aguirre P.   +12 more
europepmc   +1 more source

Revisiting small‐molecule fluorescent probes in food freshness detection

Smart Molecules, EarlyView.
Fluorescent probes serve as versatile tools for food freshness monitoring. This review summarizes recent advances in probes targeting biogenic amines, hydrogen sulfide, pH values, and other key spoilage markers, highlighting their design principles, sensing mechanisms, and practical applications in food quality monitoring. Abstract Food spoilage driven
Xinrui Wang, Zhao Wang, Jingwen Zou, Xuyuan Jiang, Changyu Bian, Zhiqiang Mao   +5 more
wiley   +1 more source

Comprehensive Evaluation of Physicochemical Properties and Microbial Dynamics of Cheka: Traditional Fermented Beverage in Southern Ethiopia. [PDF]

Int J Microbiol
Albene D, Andeta AF, Ali K, Syraji Y, Dejene F, Suresh Kumar RS.   +5 more
europepmc   +1 more source

Advancing Biomass Valorization via Electrocatalytic Oxidation: Design Principles, Emerging Challenges, and Future Perspectives

SusMat, EarlyView.
This review categorizes substrates for electrocatalytic biomass valorization by carbon chain length into C2–C3 alcohols, C5–C7 cyclic compounds, and Cn biopolymers. It identifies four universal catalyst design principles: optimizing intermediate adsorption, engineering synergistic multi‐type active sites, accelerating active‐site formation, and ...
Ruya Zhang, Shuaihu Jiang, Yijin Kang
wiley   +1 more source

Application of kefir-isolated <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus paracasei</i> to obtain a cashew-based fermented beverage with enhanced anti-inflammatory properties. [PDF]

Front Microbiol
Pietrantuono L, Sabbione AC, Dardis C, Garrote GL, Bengoa AA.   +4 more
europepmc   +1 more source

Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis

Environmental Toxicology, EarlyView.
ABSTRACT This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes   +13 more
wiley   +1 more source

A review on the microbiology of Ethiopian traditional fermented beverage products. [PDF]

Front Nutr
Mulaw G, Gebregziabher T, Tesfay T.
europepmc   +1 more source