Results 261 to 270 of about 111,632 (361)

Health benefits and risks of fermented foods-the PIMENTO initiative. [PDF]

Front Nutr
Todorovic S, Akpinar A, Assunção R, Bär C, Bavaro SL, Berkel Kasikci M, Domínguez-Soberanes J, Capozzi V, Cotter PD, Doo EH, Gündüz Ergün B, Guzel M, Harsa HS, Hastaoglu E, Humblot C, Hyseni B, Hosoglu MI, Issa A, Karakaş-Budak B, Karakaya S, Kesenkas H, Keyvan E, Künili IE, Kütt ML, Laranjo M, Louis S, Mantzouridou FT, Matalas A, Mayo B, Mojsova S, Mukherjee A, Nikolaou A, Ortakci F, Paveljšek D, Perrone G, Pertziger E, Santa D, Sar T, Savary-Auzeloux I, Schwab C, Starowicz M, Stojanović M, Syrpas M, Tamang JP, Yerlikaya O, Yilmaz B, Malagon-Rojas J, Salminen S, Frias J, Chassard C, Vergères G.   +50 more
europepmc   +1 more source

Enhanced Electrooxidation of Glycerol to Lactate Over FeOx‐Modified Au Catalysts

Carbon and Hydrogen, EarlyView.
A FeOₓ‐modified Au catalyst on nickel foam, fabricated via facile electrodeposition, achieves high‐current‐density (310 mA cm−2) and selective (78.1%) electrooxidation of glycerol to lactate at room temperature, offering a sustainable route for biodiesel by‐product valorization.
Hongji Liu, Yingjie Hu, Ruoyu Wu, Yang Song, Abdullah N. Alodhayb, Xiaodong Yi, Zhou Chen   +6 more
wiley   +1 more source

Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population. [PDF]

Foods
Cao P, Gao M, Huang D, Xu X, Liu Z, Liu Q, Lu Y, Pan F, Li Z, Sun J, Zhang L, Zhou P.   +11 more
europepmc   +1 more source

Sensory evaluation, nutritional quality and antinutritional factors of traditionally co-fermented cereals/cowpea mixtures as infant complementary food

, 2010
MA Oyarekua
openalex   +1 more source

Association Between D‐amino Acids in Natto (fermented soybeans) and Kidney Dysfunction

ChemFoodChem, EarlyView.
XX XX ABSTRACT In this study, we examined clinical and cohort data to explore the potential renoprotective effects of natto (fermented soybeans) consumption and its relationship with D‐amino acids. In a clinical study, ten healthy adults consumed one 40‐g pack of natto three times in a single day, and plasma and urine samples were collected 1 h and 24 ...
Yusuke Nakade, Tadashi Toyama, Akinori Hara, Shigefumi Okamoto, Hiroaki Masuoka, Wataru Suda, Masashi Mita, Yuna Miyajima, Keishi Mizuguchi, Takeo Yuno, Hiroka Yamazaki, Hiroki Ohtani, Hoang Thuy Linh, Megumi Oshima, Miho Shimizu, Norihiko Sakai, Hiromasa Tsujiguchi, Hiroyuki Nakamura, Yasunori Iwata, Takashi Wada   +19 more
wiley   +1 more source

Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges. [PDF]

Foods
Yao Z, Xie T, Deng H, Xiao S, Yang T.
europepmc   +1 more source

A traditional fermented food, tofuyo, in Okinawa: its history, and food chemical and physiologically functional properties

, 2013
安田 正昭
openalex   +2 more sources

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated with Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, EarlyView.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population. [PDF]

Nat Commun
Jeyaram K, Lahti L, Tims S, Heilig HGHJ, van Gelder AH, de Vos WM, Smidt H, Zoetendal EG.   +7 more
europepmc   +1 more source

Phenotypic and Molecular Antibiotic Resistance Profile of Enterococcus faecalis and Enterococcus faecium Isolated from Different Traditional Fermented Foods

, 2012
Antonio Sánchez Valenzuela, Leyre Lavilla Lerma, Nabil Benomar, Antonio Gálvez, Rubén Pérez Pulido, Hikmate Abriouel   +5 more
openalex   +2 more sources