Results 91 to 100 of about 3,880 (152)

Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>. [PDF]

Food Chem X
Wan N, Wang M, Wang L, Wang D.
europepmc   +1 more source

Isolation and characterization of the phytopathogenic fungus Ilyonectria liriodendri from persimmon as a new susceptible host. [PDF]

PLoS One
Molnár N, Szabó D, Geiger A, Geml J, Váczy KZ, Karácsony Z.   +5 more
europepmc   +1 more source

Current knowledge on the polymicrobial interaction and biofilm between <i>Saccharomyces</i> and <i>Lactobacillaceae</i>: regulatory mechanisms and applications. [PDF]

Biofilm
Xu Z, Premarathna M, Li Y, Yin X, Soteyome T, Liu J, Seneviratne G.   +6 more
europepmc   +1 more source

Bioactive Potential of <i>Cydonia oblonga</i> and <i>Diospyros kaki</i> Vinegars: Phenolic Content, Antioxidant and GST Inhibitory Activity, and Molecular Docking Studies. [PDF]

Biomed Res Int
Sahin Z, Sonmez F, Avci D, Duran T, Darwich NA.   +4 more
europepmc   +1 more source

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential. [PDF]

Int J Mol Sci
Paśko P, Galanty A, Dymerski T, Kim YM, Park YS, Cabrales-Arellano P, Martinez VV, Delgado E, Gralak M, Deutsch J, Barasch D, Nemirovski A, Gorinstein S.   +12 more
europepmc   +1 more source

Beneficial effects of proanthocyanidins on skin aging: a review. [PDF]

Front Nutr
Ye H, Sun J, He L, Ai C, Jin W, Abd El-Aty AM.   +5 more
europepmc   +1 more source

On Dvandva Compounds in Japanese [PDF]

, 1985
Ueda Masanobu, 上田 雅信
core   +1 more source

Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of <i>Diospyros kaki</i> Subjected to Different Drying Methods. [PDF]

Foods
Matos CMS, de Jesus MS, da Silva AS, Gualberto NC, Araujo HCS, Sandes RDD, Dos Santos RAR, Leite Neta MTS, Narain N.   +8 more
europepmc   +1 more source

Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. [PDF]

Foods
Chen A.
europepmc   +1 more source

Detection and Identification of Diverse Phytoplasmas in Declining Persimmon Plants. [PDF]

Microorganisms
Esmaeilzadeh-Hosseini SA, Babaei G, Mateeti ST, Pacini F, Bertaccini A.   +4 more
europepmc   +1 more source