Results 131 to 140 of about 38,608 (234)

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Preliminary Batch Tests for Succinic Acid Production and Co-products Through Fermentation by Actinobacillus Succinogenes

Chemical Engineering Transactions
Succinic acid is one of the most used building blocks in different production chains. Conventionally, this carboxylic acid is produced through petrochemical routes, but can be also produced via biological routes.
Raffaele Loffredo, Patrizia Casella, Maria Antonietta Rao, Antonio Molino   +3 more
doaj  

Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation. [PDF]

Foods
Li X, Li H, Zhang Y, Teng W, Wang Y, Cao J, Wang J.   +6 more
europepmc   +1 more source

Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Overview of MSG‐assisted GABA enrichment and associated changes in amino acid, fatty acid, and volatile metabolite profiles in germinated black highland barley. ABSTRACT γ‐Aminobutyric acid (GABA) is a functional amino acid with multiple health benefits; however, the mechanism of its enrichment in black highland barley, particularly through precursor ...
Xiaohang Lu, Nana Ma, Yuan Wang
wiley   +1 more source

Valorisation of Pea Pod by‐Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pea pod by‐products were valorised through fermentation with lactic acid bacteria and applied in cookie production. Fermentation enhanced antioxidant activity, particularly after 24 h with L. casei DD_B_B71. Cookies with fermented flour showed improved bioactive profiles, though sensory optimisation is needed, highlighting a promising approach for ...
Dilara Devecioglu, Berfin Kaya, Neris Danç, Aysegul Mutlu‐Ingok, Funda Karbancioglu‐Guler   +4 more
wiley   +1 more source

Hyaluronic and Succinic Acid: New Biostimulating Combination to Counteract Dermal and Subcutaneous Aging. [PDF]

Int J Mol Sci
Martinez-Gutierrez A, Cami H, Noya T, Gómez-Escalante S, Miró Llosas A, González MC.   +5 more
europepmc   +1 more source

Cottonseed Cake as an Additive in BRS Capiaçu Grass Silage: Impacts on the Fermentative, Chemical, and Digestibility Characteristics of the Silages

New Zealand Journal of Agricultural Research, Volume 69, Issue 4, August 2026.
One of the major challenges in livestock production in the semiarid region of Brazil is the scarcity of water and feed for animals. In this context, the valorization of adapted forage crops associated with by‐products generated in the agro‐industry can contribute to circular agriculture, reduce waste, and promote more efficient use of natural resources,
Lucas Rodrigues Caires, Caio Martins Marques, Ignacio Aspiazu, Vicente Ribeiro Rocha Júnior, Alexandre Soares dos Santos, André Santos de Souza, Tiago Alves Corrêa Carvalho da Silva, João Paulo Sampaio Rigueira, Hugo Tiago Ribeiro Amaro, Cinara da Cunha Siqueira Carvalho, Flávio Pinto Monção   +10 more
wiley   +1 more source

Anchored dilacunary phosphotungstates on zeolite HY: synthesis and solvent free selective oxidation of levulinic acid to succinic acid using environmentally benign oxidant, H₂O₂. [PDF]

RSC Adv
Joshi M, Patel A.
europepmc   +1 more source

Evaluation of a Targeted LC–MS/MS Assay for Clinical Quantification of Urinary Organic Acids

Journal of Mass Spectrometry, Volume 61, Issue 8, August 2026.
ABSTRACT Gas chromatography–mass spectrometry (GC–MS) is the reference method for urine organic acid analysis but requires complex sample preparation and derivatization, limiting routine clinical use. We developed and validated a targeted Liquid chromatography–tandem mass spectrometry (LC–MS/MS) method for quantifying urinary organic acids relevant to ...
Earnest J. P. Daniel, Emily Garnett, Deepthi Rajapakshe, Sridevi Devaraj   +3 more
wiley   +1 more source

Consolidated bioprocessing of inulin-containing feedstock to succinic acid by newly isolated <i>Enterobacter</i> sp. GAP1. [PDF]

Biotechnol Rep (Amst)
Podleśny M, Szymczak T, Kucharska J, Szymajda M.   +3 more
europepmc   +1 more source