Cultured meat production fuelled by fermentation

Advanced mycelium materials as potential self-growing biomedical scaffolds

(2021) Maria Elena Antinori et al.   Scientific Reports

Decompartmentalisation as a simple color manipulation of plant-based marbling meat alternatives

(2021) Shujian Ong et al.   BIOMATERIALS

Cultured meat - a patentometric analysis

(2021) Ee Theng Ng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods

(2021) E. Pagliarini et al.   FOOD QUALITY AND PREFERENCE

Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

(2020) Peter Gläser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cell-based meat: Current ambiguities with nomenclature

(2020) Shujian Ong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Challenges and possibilities for bio-manufacturing cultured meat

(2020) Guoqiang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prospects and challenges for cell-cultured fat as a novel food ingredient

(2020) Kyle D. Fish et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biotechnological Strategies for Chitosan Production by Mucoralean Strains and Dimorphism Using Renewable Substrates

(2020) Adriana Ferreira de Souza et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Business of Cultured Meat

(2020) Deepak Choudhury et al.   TRENDS IN BIOTECHNOLOGY

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

(2020) Christopher Bryant et al.   Applied Sciences-Basel

Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components

(2020) Kaiyang Chen et al.   JOURNAL OF FOOD SCIENCE

Recent Advances in the Microbial Synthesis of Hemoglobin

(2020) Xinrui Zhao et al.   TRENDS IN BIOTECHNOLOGY

Recent Advancement and development of chitin and chitosan -based nanocomposite for Drug Delivery: Critical approach to clinical research

(2020) Awais Ahmad et al.   Arabian Journal of Chemistry

Considerations for the development of cost‐effective cell culture media for cultivated meat production

(2020) Edward N. O'Neill et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Adipose and Muscle Cell Co-Culture System: A Novel In Vitro Tool to Mimic the In Vivo Cellular Environment

(2020) Palaniselvam Kuppusamy et al.   Biology-Basel

Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream

(2020) Naoki Arai et al.   JOURNAL OF FOOD ENGINEERING

Generation of a highly attenuated strain of Pseudomonas aeruginosa for commercial production of alginate

(2019) Meagan E. Valentine et al.   Microbial Biotechnology

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

(2019) Chong Xie et al.   Frontiers in Microbiology

Review: Analysis of the process and drivers for cellular meat production

(2019) R. D. Warner   Animal

Integration of a multi-step heterologous pathway in Saccharomyces cerevisiae for the production of abscisic acid

(2019) Maximilian Otto et al.   Microbial Cell Factories

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

(2019) Eirini Dimidi et al.   Nutrients

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Serum-free media for the growth of primary bovine myoblasts

(2019) A. M. Kolkmann et al.   CYTOTECHNOLOGY

Environmental impact assessment of soybean oil production: Extruding-expelling process, hexane extraction and aqueous extraction

(2018) Ming-Hsun Cheng et al.   FOOD AND BIOPRODUCTS PROCESSING

Synthetic biology strategies for improving microbial synthesis of “green” biopolymers

(2018) Lisa A. Anderson et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitin Deacetylases: Structures, Specificities, and Biotech Applications

(2018) et al.   Polymers

Incorporation of hydroxyproline in bacterial collagen from Streptococcus pyogenes

(2018) Yong Y. Peng et al.   Acta Biomaterialia

Vitamin B12 sources and microbial interaction

(2017) Fumio Watanabe et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia

(2017) In Won Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification

(2017) Robledo de Almeida Torres Filho et al.   JOURNAL OF FOOD QUALITY

Microbial production of vitamin B12: a review and future perspectives

(2017) Huan Fang et al.   Microbial Cell Factories

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

(2017) Yuan Jin et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Biodegradation of ramie stalk by Flammulina velutipes: mushroom production and substrate utilization

(2017) Chunliang Xie et al.   AMB Express

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

Whey-derived valuable products obtained by microbial fermentation

(2015) Micaela Pescuma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

(2015) Ali Moayedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

(2015) Seong Pil-Nam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yield and size of oyster mushroom grown on rice/wheat straw basal substrate supplemented with cotton seed hull

(2013) WenJie Yang et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Characterization of transferrin receptor-mediated endocytosis and cellular iron delivery of recombinant human serum transferrin from rice (Oryza sativa L.)

(2012) Deshui Zhang et al.   BMC BIOTECHNOLOGY

Evaluation of Unbound Free Heme in Plant Cells by Differential Acetone Extraction

(2012) Nino A. Espinas et al.   PLANT AND CELL PHYSIOLOGY

Utilization of residues from agro-forest industries in the production of high value bacterial cellulose

(2011) Pedro Carreira et al.   BIORESOURCE TECHNOLOGY

Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39

(2011) Wibke S.U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The efficacy of bitter blockers on health-relevant bitterants

(2011) Nicole J. Gaudette et al.   Journal of Functional Foods

High-level production of animal-free recombinant transferrin from saccharomyces cerevisiae

(2010) Christopher JA Finnis et al.   Microbial Cell Factories

Co-expression of heterologous desaturase genes in Yarrowia lipolytica

(2010) Lu-Te Chuang et al.   New Biotechnology

A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

(2010) Cynthia A Daley et al.   Nutrition Journal

Possibilities for an in vitro meat production system

(2009) I. Datar et al.   Innovative Food Science & Emerging Technologies

Production of a Recombinant Type 1 Antifreeze Protein Analogue byL.lactisand Its Applications on Frozen Meat and Frozen Dough

(2009) Chuan-Mei Yeh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meet the new meat: tissue engineered skeletal muscle

(2009) Marloes L.P. Langelaan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanisms of heme iron absorption: Current questions and controversies

(2008) Adrian R West et al.   WORLD JOURNAL OF GASTROENTEROLOGY