Results 261 to 270 of about 124,197 (335)

Novel Phosphorus-Doped Magnetic and Deactivation-Resistant Solid Catalysts for Nonenzymatic Sugar Production from Biomass Hemicellulose. [PDF]

ACS Sustain Chem Eng
Luo Y, Jiang B, Remón J, Wu J, Zhu X, Deng F, Fu H, Ao T, Li D.   +8 more
europepmc   +1 more source

Extracellular Phosphate Availability Impacts Aspergillus terreus Itaconic Acid Fermentation via Biomass-Specific Product Yield. [PDF]

J Fungi (Basel)
Molnár ÁP, Bakondi-Kovács I, Bíró V, Márton A, Kolláth IS, Fekete E, Ág N, Sándor E, Csótó A, Kovács B, Kubicek CP, Karaffa L.   +11 more
europepmc   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

QTL mapping, breeding, and debugging Saccharomyces cerevisiae strains through Reiterated Mass Selection and backcrosSing (ReMaSSing). [PDF]

Biotechnol Biofuels Bioprod
de Bem LS, Barreto JA, de Souza DT, Jordan DO, de Souza SFD, Marin DC, Da Silva JJ, Brienzo M, Dos Santos LV, Rabelo SC, Margarido GA, Gross J, Jacobus AP.   +12 more
europepmc   +1 more source

1H- and 13C-n.m.r. assignments for structural elements of xylose-containing N-linked oligosaccharides, using 1D- and 2D-n.m.r. experiments

, 1989
Jan B. Bouwstra, János Kerékgyártó, Johannis P. Kamerling, Johannes F.G. Vliegenthart   +3 more
openalex   +2 more sources

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Co-utilization of glucose and xylose in synthetic Escherichia coli consortia for efficient 2-hydroxy-3-methylvalerate biosynthesis. [PDF]

Biotechnol Biofuels Bioprod
Liu Y, Wang S, Su H.
europepmc   +1 more source

Production of Thermostable Clostridium thermohydrosulfuricum Xylose Isomerase in Bacillus brevis.

, 1991
Koen Dekker, Hideo Yamagata, Kenji Sakaguchi, Shigezo Udaka   +3 more
openalex   +2 more sources

UDP-D-Xylose [PDF]

, 2019
openaire   +1 more source