Results 181 to 190 of about 65,652 (265)

Association Between Fermented Food Consumption and Sleep Quality Under Psychological Stress: Prospective Cohort Study. [PDF]

Food Sci Nutr
Dobielska M, Bartosik N, Olczyk K, Suława A, Litwin M, Parys J, Karbownik MS.   +6 more
europepmc   +1 more source

Status and future of recombinant adeno‐associated virus vector manufacturing

Biotechnology Progress, EarlyView.
Abstract Sixty years of adeno‐associated virus (AAV) research illustrates a trajectory marked by basic science exploration, iterative innovation, persistent challenges, a number of clinical setbacks, as well as commercial therapeutic triumphs. This continual evolution has led to recombinant AAV (rAAV) becoming a cornerstone of modern gene therapy ...
Frank Agbogbo, David Dismuke
wiley   +1 more source

Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption. [PDF]

Adv Nutr
Caffrey EB, Perelman D, Ward CP, Sonnenburg ED, Gardner CD, Sonnenburg JL.   +5 more
europepmc   +1 more source

Advanced glucose control strategies leveraging Raman spectroscopy for optimized mammalian cell culture manufacturing

Biotechnology Progress, EarlyView.
Abstract Maintaining consistent quality in the manufacturing of biotherapeutic proteins in mammalian cell culture is challenging, with unplanned deviations causing inconsistencies and potential batch failure. Current methods for monitoring and controlling critical process parameters (CPPs) rely on slow, labor‐intensive offline analyses.
Matthew Banner, Daniel Ray, Irfan Ahanger, Fabio Zurlo, Noah Hitchcock, Rajesh Mistry, Kasia Kozakowska‐McDonnell, Matthew Cheeks, Richard Turner, Jonathan Welsh, Suzanne S. Farid, Michael Thomas, Stephen Goldrick   +12 more
wiley   +1 more source

Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ). [PDF]

JMIR Res Protoc
Magriplis E, Kotopoulou S, Adamberg S, Burton-Pimentel KJ, Kitryte-Syrpa V, Laranjo M, Meslier V, Smiliotopoulos T, Vergères G, Vidovic B, Chassard C, Syrpas M.   +11 more
europepmc   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Isolation and screening of biosurfactants producing lactic acid bacteria strain from Bhatabharu, an Indian traditional fermented food. [PDF]

BioTechnologia (Pozn)
Kaundal T, Sharma A, Batra N.
europepmc   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Potential of Fermented Food-Derived <i>Lactiplantibacillus</i> Cell-Free Supernatants to Control <i>Staphylococcus aureus</i> Growth and Biofilm Development. [PDF]

Int J Mol Sci
Ilieva L, Baev V, Marhova M, Yahubyan G, Apostolova E, Gozmanova M, Gochev V, Paunova-Krasteva T, Damyanova T, Kostadinova S, Gocheva M, Iliev I.   +11 more
europepmc   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source