Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu). [PDF]
Foods, 2022 Sun H, Liu X, Wang L, Sang Y, Sun J.
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Use of mangroves for aquaculture: Myanmar. [PDF]
, 2004 Aquaculture has only started to develop rapidly in the past few decades, due to better knowledge of culture species, improved methodologies and techniques in breeding, nutrition and increasing demand for food fish of high-value species such as shrimps ...
Win, U Tin
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Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
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Lactic acid bacteria and yeast strains isolated from fermented fish (Budu) identified as candidate ruminant probiotics based on in vitro rumen fermentation characteristics. [PDF]
Vet World, 2023 Ardani LR +4 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
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Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. [PDF]
Foods, 2023 Xu D +5 more
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Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway
Food Safety and Health, EarlyView.Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong +10 more
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Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. [PDF]
Foods, 2022 An Y +6 more
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Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source
Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu). [PDF]
Curr Res Food Sci, 2022 Yang D +7 more
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