Results 131 to 140 of about 22,134 (189)

Effect on <i>Arabica</i> Coffee Flavor Quality of Enhanced Fermentation With <i>Pichia membranifaciens</i> Through Change Microbial Communities and Chemical Compounds. [PDF]

Food Sci Nutr
Shen X, Wang Q, Zheng J, Li X, Li S, Yin Y, Shang M, Liu K, Yuan W, Zhang J.   +9 more
europepmc   +1 more source

<i>Opuntia ficus-indica</i> as an Alternative Source of Mucilage in Low-Fat Ice Cream. [PDF]

Food Technol Biotechnol
Souza EFF, Mafra AKC, Vendruscolo RG, Schmiele M, Ferreira-Rocha LO.   +4 more
europepmc   +1 more source

Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from <i>Tămâioasa Românească</i>. [PDF]

Foods
Antoce OA, Cojocaru GA.
europepmc   +1 more source

A Comprehensive Review of Biochemical Insights and Advanced Packaging Technologies for Shelf-Life Enhancement of Temperate Fruits. [PDF]

Biosensors (Basel)
Nagaraja SK, Kumar P, R K, Nabi SU, Mir JI, Verma MK, Kalkisim O, Akbulut M, Kwon YB, Kang HM, Mansoor S.   +10 more
europepmc   +1 more source

Evaluation of the new antimicrobial benziothiazolinone for management of fire blight disease of pear. [PDF]

BMC Microbiol
Zhu J, Cai L, Wang Y, Jiang W, Liu X, Wang J, Tian Y, Hu B, Zhao Y.   +8 more
europepmc   +1 more source

Effects of fermentation by <i>Lactobacillus helveticus</i> on the quality and anti-inflammatory potential prediction of pumpkin juice during storage. [PDF]

Food Chem X
Tan R, Zhou C, Yao L, Liu S, Su W, Wu Z.
europepmc   +1 more source

A Toxin of Valsa mali Determines Virulence and Host Preference. [PDF]

Mol Plant Pathol
Tang L, Zhu L, Wu X, Tian R, Bai Y, Tian X, Zhang D, Huang L.   +7 more
europepmc   +1 more source

Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. [PDF]

Foods
Chen S, Wang Y, Sun X, Han Z, Jiang Q, Gao L, Zhang R.   +6 more
europepmc   +1 more source

Algerian Prickly Pear Seed By-Products: Fatty Acids Composition, Antioxidant, Enzyme Inhibitory Activities towards Tyrosinase, Urease, α-Amylase, and Cholinesterase, along with the Ability to Protect from Thermal Protein Denaturation. [PDF]

Pharmaceuticals (Basel)
Chafaa N, Mosbah C, Khattabi L, Malaoui K, Zahnit W, Smaali MEA, Houri F, Medfouni Y, Al-Anazi KM, Ali A.   +9 more
europepmc   +1 more source