Results 91 to 100 of about 200,083 (222)
Obesity Reviews, Volume 27, Issue 3, March 2026.Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee +6 more
wiley +1 more source
Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures. [PDF]
, 2017 We identified the proteins synthesized by Lactobacillus delbrueckii subsp. bulgaricus strain LBB.B5 in laboratory culture medium (MRS) at 37°C and milk at 37 and 4°C.
Angel Angelov +6 more
core +2 more sources
Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment. [PDF]
, 2011 The enzyme B-glucosidade hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor.
BORDINGNON, J. R., CARRAO-PANIZZI, M.C.
core
Fermentation characteristics of six probiotic strains in soymilk
Annals of Microbiology, 2012 Fermented soymilk was produced with the single culture of the six probiotic strains, including Lactobacillus casei Zhang, Bifidobacterium animalis ssp. lactis V9, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb12, and Lactobacillus casei Shirota, and their fermentation characteristics were evaluated.
Haiping Li +7 more
openaire +1 more source
Journal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.ABSTRACT Background Skin care is widely regarded as a fundamental component of self‐care. However, few studies have systematically evaluated the effects of structured skin care instruction on both objective parameters and subjective perceptions. This study aims to elucidate these effects through a controlled clinical investigation.
Toko Mori +6 more
wiley +1 more source
Risks for human health related to the presence of plant lectins in food
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM) +30 more
wiley +1 more source
Food Biomacromolecules, Volume 2, Issue 4, Page 488-502, December 2025.Storage temperature influences the physicochemical integrity and probiotic viability of Raabadi powder (DCBPRP), with refrigeration maintaining optimal quality and microbial stability. Abstract Spray‐dried dairy cereal‐based probiotic beverages offer an innovative approach to delivering functional nutrition by combining dairy‐derived nutrients and ...
Kamalesh Kumar Meena +3 more
wiley +1 more source
Microbial and dietary factors are associated with the equol producer phenotype in healthy postmenopausal women [PDF]
, 2007 Equol, a microbial metabolite of daidzein, has been hypothesized as a clue to the effectiveness of soy and its isoflavones but is excreted by only 33% of Caucasians.
Bolca, Selin +12 more
core +2 more sources
Optimising fermentation of soymilk with probiotic bacteria
Czech journal of food sciences, 2008 Soymilk with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk was fermented. During the fermentation and storage of the fermented soymilk (28°C days at +4°C), the changes in pH-value and ...
Božanić, Rajka +1 more
openaire +1 more source
Legume Science, Volume 7, Issue 4, December 2025.ABSTRACT This study characterised the volatile compounds in flatbreads prepared from red non‐tannin sorghum flour, cassava starch, whole and dehulled red and white cowpea flours and composite flours (30% cowpea flour and varying combinations of cassava starch and sorghum flour).
Rita Dankwa +5 more
wiley +1 more source