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 SciPaśko P +12 more
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Current knowledge on the polymicrobial interaction and biofilm between <i>Saccharomyces</i> and <i>Lactobacillaceae</i>: regulatory mechanisms and applications. [PDF]
BiofilmXu Z +6 more
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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 IntSahin Z +4 more
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Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of <i>Diospyros kaki</i> Subjected to Different Drying Methods. [PDF]
FoodsMatos CMS +8 more
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Beneficial effects of proanthocyanidins on skin aging: a review. [PDF]
Front NutrYe H +5 more
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Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics. [PDF]
FoodsChen A.
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Detection and Identification of Diverse Phytoplasmas in Declining Persimmon Plants. [PDF]
MicroorganismsEsmaeilzadeh-Hosseini SA +4 more
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The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]
MicroorganismsGe Y +7 more
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A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities. [PDF]
MoleculesCosme F +5 more
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Potential of <i>Metschnikowia</i> yeasts in green applications: a review. [PDF]
Front MicrobiolLiu J, Rygała A, Zhang B, Kręgiel D.
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