Results 221 to 230 of about 1,109,598 (304)

Biochemical Composition, Nutritional Profile, Bioactive Compound Content, Antioxidant Activity, and Technological Potential of Mycelium from <i>Pleurotus ostreatus</i> (Shimeji). [PDF]

Molecules
Tavares YV, da Silva DVT, Torres Neto L, do Amaral AJB, da Silva Junior AF, Paschoalin VMF, Peralta RM, Contato AG, Conte-Junior CA.   +8 more
europepmc   +1 more source

Medicinal Plants in Poultry During Post‐Antibiotic Era in One‐Health Approach: An Extensive Review

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
One‐Health is a gift of 21st century and human being must fulfill his obligations. Poultry industry is growing steadily and faster than other food animals' industries, and intensive poultry production is the frontier in producing antibiotic‐free foods for human beings.
Alireza Talebi, Arman Savari
wiley   +1 more source

Mushroom Volatile Compounds Mediate Avoidance Behavior in a Mycophagous Slug and Differential Responses in <i>Drosophila</i> Flies. [PDF]

Animals (Basel)
Kitabayashi K, Nishiwaki-Akine Y, Tuno N.   +2 more
europepmc   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Silent witnesses: basidiomycota as forensic biomarkers in human decomposition. [PDF]

Front Microbiol
Karunarathna SC, Tibpromma S, Karunarathna BS, Dai DQ, Kumla J, Lu W, Perera RH, Priyadarshani TDC, Rajeshkumar KC, Wang M, Hapuarachchi KK, Suwannarach N.   +11 more
europepmc   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Mating-Type System Analysis and Domestication of <i>Paramarasmius mesosporus</i> Based on Whole-Genome Sequencing. [PDF]

J Fungi (Basel)
Zhu P, Wang J, Du J, Yang S, Zhang B, Gao S, Li X, Ma A, Wang Z, Tian J, Li M, Li G, Li S.   +12 more
europepmc   +1 more source

Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries ...
Ali Ali Redha, Tuba Esatbeyoglu
wiley   +1 more source

Sources and traits of bacteria and fungi found in the near-surface atmosphere. [PDF]

Appl Environ Microbiol
Winfrey CC, Socualaya-Torres AA, Resasco J, Fierer N.   +3 more
europepmc   +1 more source

Bioluminescence: Chemical Study on Visible Light Emission from Fungal Mycelium and Fruiting Body [PDF]

Trends in Technical & Scientific Research, 2018
openaire   +1 more source