Results 171 to 180 of about 21,248 (237)

Glycosylation of oral bacteria in modulating adhesion and biofilm formation. [PDF]

J Oral Microbiol
Yi S, Liu Y, Wu Q, Zhao D, Li Z, Peng X, Liao G, Wang S.   +7 more
europepmc   +1 more source

Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics

Food Frontiers, Volume 6, Issue 4, Page 1789-1806, July 2025.
Elucidating flavor compound formation mechanisms in Pengqi sauce through a combinatorial approach integrating absolute microbial community quantification and volatomics profiling. ABSTRACT Pengqi sauce is a traditional Chinese naturally fermented aquatic product, and its unique flavor formation mechanism is closely related to microbial function.
Xiaojie Hou, Hongmei Yin, Xiaodie Qin, Jingjing Zhang, Yangyang Wang, Weiming Su, Hui Cao, Hui Wang   +7 more
wiley   +1 more source

Research Progress on Saccharide Molecule Detection Based on Nanopores. [PDF]

Sensors (Basel)
Yin B, Xie W, Fang S, He S, Ma W, Liang L, Yin Y, Zhou D, Wang Z, Wang D.   +9 more
europepmc   +1 more source

Bioactive Polysaccharides Targeting Gut Microbiota to Modulate Host Health: A Gear Effect Theory

Food Frontiers, Volume 6, Issue 4, Page 1604-1616, July 2025.
The “Gear Effect” mechanism of bioactive polysaccharides driving gut microbiota to modulate host health. ABSTRACT Bioactive polysaccharides are macromolecular polymers with broad biological activities. Recent evidence has highlighted their role in modulating host health primarily through interactions with gut microbiota.
Yonggan Sun, Shanshan Zhang, Junyi Yin, Shaoping Nie   +3 more
wiley   +1 more source

Xylem Parenchyma Anatomy and Gene Expression Patterns Indicate Mechanisms of Cavitation Resistance in <i>Eucalyptus grandis</i> During Drought. [PDF]

Plant Environ Interact
Keret R, Hills PN, Drew DM.
europepmc   +1 more source

Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Polysaccharides, proteins, and lipids are key biomacromolecules that determine the structure, function, and nutritional value of food systems. Recent advances in spectroscopic, chromatographic, and imaging techniques have significantly enhanced our ability to characterize their complex structures and dynamic behaviors.
Seid Reza Falsafi, Julia Sebastian, Rosana Colussi, Lucas Ávila do Nascimento, Tansel Kemerli‐Kalbaran, Meral Yildirim‐Yalcin, Ivan Adrian Garcia‐Galicia, Selin Sahin, Alma Delia Alarcon‐Rojo   +8 more
wiley   +1 more source

Whole genome sequencing analysis of a novel exopolysaccharide-producing <i>Bacillus velezensis</i> and its impact on the quality of soy sauce. [PDF]

Food Chem X
Yuan J, Zong M, Chen J, Liu Z, Wang Y, Chu C, Zhong Y, Yi J, Wang T.   +8 more
europepmc   +1 more source

Mushroom Bioactive Molecules as Anticancerous Agents: An Overview

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This review discusses the molecular mechanisms through which these compounds inhibit cancer progression, including the induction of reactive oxygen species, inhibition of mitotic kinase and angiogenesis, and suppression of topoisomerase activity. By providing the latest insights on these anti‐tumor agents and their pharmacological actions, our review ...
Ali Ikram, Nasir A. Ibrahim, Muhammad Tayyab Arshad, Abroo Fatima, Ali Asghar Taseer, Mahreen Faqeer Hussain, Zunair Abdullah, Nosiba S. Basher, Muhammed Adem Abdullahi, Ammar AL‐Farga, Mohammed Ali Al‐Duais   +10 more
wiley   +1 more source

<i>AOX</i> Affects the Synthesis of Polysaccharides by Regulating the Reactive Oxygen Species in <i>Ganoderma lucidum</i>. [PDF]

Foods
Zhu R, Zhang L, Wu L, Liu J, Zhang J, Li J, Song K, Han P.   +7 more
europepmc   +1 more source

Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Fermentation time influenced the pH, metabolite profiles, and microbial counts of pearl millet‐based injera sourdough. This process facilitates the degradation of antinutrients, specifically phytate and α‐galactosides (raffinose). Notably, phytate degradation was higher in pearl millet sourdough compared to other recipes, which has direct implications ...
Tadesse Fenta Yehuala, Minaleshewa Atlabachew, Mohamad Farshard Aslam, Lara Allen, Howard Griffith, Jane L. Ward, Peter R. Shewry, Anastasia Kanellou, Wanjiku Gichohi‐Wainaina, Helen Walle Endalew, Metadel Kassahun Abera, Mesfin Wogayehu Tenagashaw, Gizaw Desta Gessesse, Hirut Assaye Cherie   +13 more
wiley   +1 more source