Results 101 to 110 of about 29,901 (233)
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman +4 more
wiley +1 more source
Effect of
Siliao yanjiu, 2021 The experimental studied the effect of Rhizopus oryzae mycelium on crude fiber content in solid-state fermentation. The wheat bran was solid fermented with Rhizopus oryzae, the mycelium content of Rhizopus oryzae in fermented wheat bran medium was ...
Shi-gui DENG +4 more
doaj
Rhizopus Soft Rot on Citrus Fruit Caused by Rhizopus stolonifer in Korea
The Korean Journal of Mycology, 2002 A fruits soft rot caused by Rhizopus stolonifer found on citrus fruit in Jinjn City Agricultural Products Wholesale Market. The disease infection usually started from wounding. At first, the lesions started water soaked and rapidly softened and diseased lesion gradually expanded to other fruits in the same container.
Jin-Hyeuk Kwon, Chang-Seuk Park
openaire +1 more source
Macromolecular Materials and Engineering, Volume 311, Issue 9, September 2026.Electrospun PCL/SF dressings incorporating Ag‐Av nanoparticles were prepared for wound healing outcomes. The optimized PCL/SF/Ag‐Av NPs scaffold demonstrated superior mechanical integrity, favorable surface wettability, strong antibacterial activity, and over 90% cell viability after 48 h, with no cytotoxicity at concentrations up to 500 µg/mL ...
Zeinab Mirbagheri +4 more
wiley +1 more source
Identifikasi Morfologi Rhizopus pada Oncom Hitam dari Berbagai Daerah di Indonesia [PDF]
, 2019 Oncom hitam merupakan produk fermentasi asli Indonesia yang dibuat dari bungkil kacang tanah sebagai substrat dan kapang Rhizopus spp. Sebagai agen fermentasi.
Gunawan, Agustin Wydia +2 more
core +1 more source
Rhizopus Species from Fresh Tempeh Collected from Several Regions in Indonesia
Hayati Journal of Biosciences, 2015 Recent changes in taxonomy of Rhizopus, which are now heavily relying on molecular approach, create significant problem in assigning species name to particular Rhizopus strains isolated from various sources, including tempeh.
Anastasia Tatik Hartanti +2 more
doaj +1 more source
Enzymatic Catalysis of Biodiesel—A Critical Perspective
WIREs Energy and Environment, Volume 15, Issue 3, September 2026.This figure illustrates the main advantages and drawbacks of enzymatic biodiesel production, highlighting its potential as a sustainable alternative to chemical routes and noting economic and technical barriers that must be addressed to enable large‐scale adoption in the global energy transition. ABSTRACT Biodiesel, a renewable alternative to petroleum
Jéssica Beatriz R. A. Miranda +2 more
wiley +1 more source
Rhizopus microsporus Infection in a Patient with Pneumothorax
, 2018 Rhizopus microsporus is a rare infectious agent that belongs to the class Zygomycetes and the group Mucorales. Major risk factors for infections caused by Rhizopus microsporus are uncontrolled diabetes, hematological malignancies, organ transplantation ...
Mehmet Koroglu +9 more
core +1 more source
Biopretreatment of palm oil mill effluent by thermotolerant polymer-producing fungi [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2001 Palm oil industry is one of the three major agro-industries in Southern Thailand and generates large quantities of effluent with high organic matter (BOD and COD values of 58,000 and 110,000 mg/l, respectively), total solids and suspended solids (70,000 ...
Masao Ukita +2 more
doaj
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 +2 more
wiley +1 more source