Results 251 to 260 of about 2,612,996 (402)

Fermented foods and mycotoxins.

, 2001
Masaru MANABE
openalex   +2 more sources

Improving the learning experience in an undergraduate course on microbial metabolism by using an illustrated story

Biochemistry and Molecular Biology Education, Volume 53, Issue 2, Page 131-141, March/April 2025.
Abstract In the classroom, metabolism is often approached and received as a mundane exercise in memorization. Teaching metabolism also faces the challenge of negative perceptions that can impede learning. We sought to improve the learning experience in an undergraduate lecture course on microbial metabolism by implementing an illustrated story that ...
James B. McKinlay, Katherine Kearns
wiley   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +1 more source

Editorial: Genomics and Metabolomics of Microbes in Fermented Food. [PDF]

Front Microbiol, 2022
Barooah M, Joshi SR, Bahar B.
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

Accounting and Accountability in the Transition to Zero‐Carbon Energy for Climate Change: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates the body of literature on decarbonization management practices that use renewable resources and green technologies to meet zero‐carbon energy targets for achieving Sustainable Development Goal (SDG) 13 to ‘Take urgent action to combat climate change and its impacts’.
Assunta Di Vaio, Meghna Chhabra, Anum Zaffar, Daniel Balsalobre‐Lorente   +3 more
wiley   +1 more source

Attraction and aversion of noctuid moths to fermented food sources coordinated by olfactory receptors from distinct gene families. [PDF]

BMC Biol
Hou XQ, Zhang DD, Zhao H, Liu Y, Löfstedt C, Wang G.   +5 more
europepmc   +1 more source

Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy. [PDF]

Front Nutr, 2023
Prakash V, Madhavan A, Veedu AP, Babu P, Jothish A, Nair SS, Suhail A, Prabhakar M, Sain T, Rajan R, Somanathan P, Abhinand K, Nair BG, Pal S.   +13 more
europepmc   +1 more source

Food Supplementation with Milk Fermented by Lactobacillus casei DN-114 001 Protects Suckling Rats from Rotavirus-Associated Diarrhea

, 2001
Corinne Guérin-Danan, Jean‐Claude Meslin, Aurore Chambard, C.P. Andrieux, Annie Charpilienne, P. Relano, Christine Bouley, Jean Cohen   +7 more
openalex   +1 more source

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