Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii

Free and bound volatile compounds in ‘Hayward’ and ‘Hort16A’ kiwifruit and their wines

(2020) Ning Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria

(2019) Yang Chen et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

(2019) Xinxing Xu et al.   FOOD CHEMISTRY

Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion

(2019) Fernando G. Martínez et al.   FOOD RESEARCH INTERNATIONAL

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

(2017) Sorelle Nsogning Dongmo et al.   FOOD CHEMISTRY

Effect of sodium selenite on the bacteria growth, selenium accumulation, and selenium biotransformation in Pediococcus acidilactici

(2017) Masoud Kousha et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Preservation of King Oyster Mushroom by the use of different fermentation processes

(2017) Heng-Guang Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

In vitro evaluation of probiotic potential of Lactobacillus cultures of human origin capable of selenium bioaccumulation

(2017) Kamna Saini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

(2017) Omotade R Ogunremi et al.   Current Opinion in Food Science

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Microbial safety and sensory quality of instant low-salt Chinese paocai

(2016) Qisheng Zhang et al.   FOOD CONTROL

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

(2016) Ewa Jabłońska-Ryś et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

(2016) Nan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Current Knowledge on the Importance of Selenium in Food for Living Organisms: A Review

(2016) Marek Kieliszek et al.   MOLECULES

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Preparation of elemental selenium-enriched fermented milk by newly isolated Lactobacillus brevis from kefir grains

(2015) Yu Deng et al.   INTERNATIONAL DAIRY JOURNAL

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Ultrasensitive and simultaneous determination of twenty-one amino acids and amines in culture media, red wine and beer

(2014) Zhongqiu Hu et al.   FOOD CHEMISTRY

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

(2014) Tao Xiong et al.   FOOD CONTROL

Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective

(2014) Sarang Dilip Pophaly et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of cooking and handling conditions on furanic compounds in breaded fish products

(2013) T. Pérez-Palacios et al.   FOOD AND CHEMICAL TOXICOLOGY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant and cytotoxic effect of biologically synthesized selenium nanoparticles in comparison to selenium dioxide

(2013) Hamid Forootanfar et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis of organic acids in Chinese raisin tree (Hovenia dulcis) peduncle and their changes in liquid fermentation process

(2012) Jinle Xiang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

(2012) Yong-Jian Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Current knowledge in species-related bioavailability of selenium in food

(2011) Celine Thiry et al.   FOOD CHEMISTRY

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

(2010) Albert Hurtado et al.   FOOD MICROBIOLOGY

Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage

(2010) Elena Peñas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea

(2008) A.L. Molan et al.   FOOD CHEMISTRY

Comparison of Biotransformation of Inorganic Selenium byLactobacillusandSaccharomycesin Lactic Fermentation Process of Yogurt and Kefir

(2008) A. Alzate et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL