Results 221 to 230 of about 61,798 (338)

Current Research on Flavor Compounds in Fermented Food Products. [PDF]

Foods
van Wyk N.
europepmc   +1 more source

Identifying Plasma and Urinary Biomarkers of Fermented Food Intake and Their Associations with Cardiometabolic Health in a Dutch Observational Cohort. [PDF]

J Agric Food Chem, 2023
Li KJ, Burton-Pimentel KJ, Brouwer-Brolsma EM, Blaser C, Badertscher R, Pimentel G, Portmann R, Feskens EJM, Vergères G.   +8 more
europepmc   +1 more source

Starch and Fiber Fractions in Selected Food and Feed Ingredients Affect Their Small Intestinal Digestibility and Fermentability and Their Large Bowel Fermentability In Vitro in a Canine Mode

, 2001
Geoff E. Bednar, Avinash R. Patil, Seán Murray, Christine M. Grieshop, N. R. Merchen, G. C. Fahey   +5 more
openalex   +1 more source

Biochemical Characterization of Multimodular Xylanolytic Carbohydrate Esterases from the Marine Bacterium Flavimarina sp. Hel_I_48

ChemBioChem, EarlyView.
Multimodular carbohydrate‐active enzymes often combine different catalytic activities for efficient polysaccharide degradation. In this work, the structural and functional characterization of three multimodular xylan‐targeting esterases, Fl6, Fll1 and Fll4 from Flavimarina sp. Hel_I_48, are presented.
Michelle Teune, Thorben Döhler, Daniel Bartosik, Thomas Schweder, Uwe T. Bornscheuer   +4 more
wiley   +1 more source

Characterization of Probiotic Properties of Lacticaseibacillus paracasei L2 Isolated from a Traditional Fermented Food "Lben". [PDF]

Life (Basel), 2022
M'hamed AC, Ncib K, Merghni A, Migaou M, Lazreg H, Snoussi M, Noumi E, Noumi E, Mansour MB, Maaroufi RM.   +9 more
europepmc   +1 more source

Cold‐Adapted Lipid A from Polaribacter sp. SM1127: A Study of Structural Heterogeneity and Immunostimulatory Properties

ChemBioChem, EarlyView.
This analysis reveals structural heterogeneity in the lipopolysaccharide lipid A from the cold‐adapted Gram‐negative bacterium Polaribacter sp. SM1127, with variations in fatty acid chain number, length, branching, saturation, and hydroxylation degree, likely aiding bacterial adaptation to cold environmental stressors. Lipopolysaccharide is shown to be
Roberta Cirella, Emanuela Andretta, Luca De Simone Carone, Francesca Olmeo, Mei‐Ling Sun, Yu‐Zhong Zhang, Marcello Mercogliano, Antonio Molinaro, Alba Silipo, Flaviana Di Lorenzo   +9 more
wiley   +1 more source

Draft genome sequence data of Lactiplantibacillus plantarum 33C isolated from Lithuanian fermented food. [PDF]

Data Brief
Megur A, Lastauskienė E, Burokas A.
europepmc   +1 more source

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial. [PDF]

Foods, 2023
Han AL, Jeong SJ, Ryu MS, Yang HJ, Jeong DY, Seo YB.   +5 more
europepmc   +1 more source

Fermented foods and mycotoxins.

, 2001
Masaru MANABE
openalex   +2 more sources

DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food [PDF]

, 2005
Yu‐Chi Chen, Yasumasa Sugiyama, Naoki Abe, Ryoko Kuruto-Niwa, Ryushi Nozawa, Akira Hirota   +5 more
openalex   +1 more source