相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
Ahui Xu et al.
JOURNAL OF FUNGI (2022)
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells
Hugo Calixto Fonseca et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2021)
Organic and conventional apple fermented bySaccharomyces boulardii- The effect of the antioxidant quercetin on cellular oxidative stress
Fernanda Silva Farinazzo et al.
BRITISH FOOD JOURNAL (2021)
Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes
Ailane S. de Freitas et al.
JOURNAL OF FOOD SCIENCE (2021)
Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile
Ilaria Benucci et al.
FOOD CHEMISTRY (2021)
Vegan probiotic products: A modern tendency or the newest challenge in functional foods
Tatiana Colombo Pimentel et al.
FOOD RESEARCH INTERNATIONAL (2021)
Functional beverage production using acetous fermentation of soursop: Physicochemical, toxicity and organoleptic properties
Chin Wai Ho et al.
FOOD BIOSCIENCE (2021)
Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine
Xiangyu Qiu et al.
FRONTIERS IN MICROBIOLOGY (2021)
Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity
Bianca Beatriz Torres de Assis et al.
FOOD RESEARCH INTERNATIONAL (2021)
Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
Ivana Buljeta et al.
MOLECULES (2021)
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Tatiana Colombo Pimentel et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Resveratrol Production in Yeast Hosts: Current Status and Perspectives
Gehad G. Ibrahim et al.
BIOMOLECULES (2021)
Biometry in Umbu fruits from the semi-arid region of Paraiba
Fabio Rodrigo Araujo Pereira et al.
REVISTA BRASILEIRA DE FRUTICULTURA (2021)
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora
Maria Jose Valera et al.
FERMENTATION-BASEL (2021)
Guava pulp fermentation and processing to a vitamin B12-enriched product
Wilawan Palachum et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast
Ester Seixas Bulle Rego et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances
Daniele Giuffrida et al.
FOOD RESEARCH INTERNATIONAL (2020)
Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Jucara Pulp
Karla Bigetti Guergoletto et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2020)
Safety assessment of fermented jackfruit (Artocarpus heterophyllus) pulp and leaves in Sprague-Dawley rats
Sarah Sabidi et al.
FOOD SCIENCE & NUTRITION (2020)
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits
Jatziri Mota-Gutierrez et al.
NUTRIENTS (2019)
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
Shoubao Yan et al.
AMB EXPRESS (2019)
Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp
Suenia Gabriela Goncalves Morais et al.
FOOD RESEARCH INTERNATIONAL (2019)
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
Guilherme M. Costa et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Biotechnological potential of yeasts in functional food industry
Amit Kumar Rai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Use of Nonconventional Yeasts for Modulating Wine Acidity
Alice Vilela
FERMENTATION-BASEL (2019)
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate
Antonio G. Cordente et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Procyanidin B2 protects against D-galactose-induced mimetic aging in mice: Metabolites and microbiome analysis
Ying Xiao et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages
Juliana Cunha Amorim et al.
FOOD RESEARCH INTERNATIONAL (2018)
Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil
Emanuela Monteiro Coelho et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape
Carla Valeria da Silva Padilha et al.
FOOD CHEMISTRY (2017)
Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
Ana Luiza Freire et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Fermentation profile and identification of lactic acid bacteria and yeasts of rehydrated corn kernel silage
B. F. Carvalho et al.
JOURNAL OF APPLIED MICROBIOLOGY (2017)
Mulberry anthocyanin biotransformation by intestinal probiotics
Jing-Rong Cheng et al.
FOOD CHEMISTRY (2016)
Molecular Mechanisms and Therapeutic Effects of (-)- Epicatechin and Other Polyphenols in Cancer, Inflammation, Diabetes, and Neurodegeneration
Joseph Shay et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2015)
Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits
Loveness K. Nyanga et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice
Maria Janeth Rodriguez-Roque et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Yeasts in table olive processing: Desirable or spoilage microorganisms?
F. N. Arroyo-Lopez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Characterization of Intestinal Lactobacillus reuteri Strains as Potential Probiotics
Tejinder Pal Singh et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2012)
Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake
Jaouad Bouayed et al.
FOOD CHEMISTRY (2011)
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Whasley F. Duarte et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food
Ilkin Yucel Sengun et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)