Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes

(2021) Paola Labaky et al.   JOURNAL OF FOOD ENGINEERING

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

(2021) Guan-Yu Fang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Electronic nose for volatile organic compounds analysis in rice aging

(2021) Jinyong Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects

(2021) Gui-Mei Chen et al.   Current Opinion in Food Science

Minty aroma compounds in red wine: development of a novel automated HS-SPME-Arrow and gas chromatography-tandem mass spectrometry quantification method

(2021) Maria Tiziana Lisanti et al.   FOOD CHEMISTRY

Microorganisms and food safety risks associated with indigenous fermented foods from Africa

(2021) Amarachukwu Anyogu et al.   FOOD CONTROL

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

High-resolution mass spectrometry-based metabolomics for the discrimination between organic and conventional crops: A review

(2021) Alina Mihailova et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics based comprehensive investigation of Gardeniae Fructus induced hepatotoxicity

(2021) Yusha Luo et al.   FOOD AND CHEMICAL TOXICOLOGY

LC-QqQ-MS/MS methodology for determination of purine and pyrimidine derivatives in unifloral honeys and application of chemometrics for their classification

(2021) Piotr M. Kuś et al.   FOOD CHEMISTRY

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

(2021) Xiujuan Deng et al.   FOOD CHEMISTRY

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

(2021) Cunqiang Ma et al.   FOOD CHEMISTRY

Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains

(2021) Maria Tufariello et al.   FOOD CONTROL

Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts

(2021) Chuantao Peng et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

(2021) Yueqi Wang et al.   FOOD RESEARCH INTERNATIONAL

Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC–MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study

(2021) Biru Shi et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

(2021) Liang Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A review

(2021) Nawel Benbouguerra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fermentation temperature affects yogurt quality: A metabolomics study

(2021) Shanshan Yang et al.   Food Bioscience

Application of metabolomics to assess milk quality and traceability

(2021) Gabriele Rocchetti et al.   Current Opinion in Food Science

Application of ATR-FTIR spectroscopy for profiling of non-structural carbohydrates in onion (Allium cepa L.) bulbs

(2021) Andrea Krähmer et al.   FOOD CHEMISTRY

Method validation for the determination of 314 pesticide residues using tandem MS systems (GC–MS/MS and LC-MS/MS) in raisins: Focus on risk exposure assessment and respective processing factors in real samples (a pilot survey)

(2021) Maria Constantinou et al.   FOOD CHEMISTRY

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

(2021) Laura Crespo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

(2021) Hongxia Che et al.   Food Bioscience

Accelerated aging of grape pomace vinegar by using additives combined with physical methods

(2020) Zhou Yong Dong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Implementation of liquid chromatography–high resolution mass spectrometry methods for untargeted metabolomic analyses of biological samples: A tutorial

(2020) Julian Pezzatti et al.   ANALYTICA CHIMICA ACTA

The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste

(2020) Sang Sook Kim et al.   FOOD CHEMISTRY

Determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID

(2020) Nuttanee Tungkijanansin et al.   FOOD CHEMISTRY

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

(2020) Michael G Gänzle   Current Opinion in Food Science

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

The effect of diet components on cancer with epigenetic mechanisms

(2020) Büşra Özyalçin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

(2020) Mei Bai et al.   Food Bioscience

CE‐MS for metabolomics: Developments and applications in the period 2018–2020

(2020) Wei Zhang et al.   ELECTROPHORESIS

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

(2020) Zhilei Zhou et al.   FOOD RESEARCH INTERNATIONAL

A discovery-based metabolomic approach using UHPLC Q-TOF MS/MS unveils a plethora of prospective antihypertensive compounds in Korean fermented soybeans

(2020) Eric Banan-Mwine Daliri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Techniques in Nutrient Analysis for Food Composition Database

(2020) Mohd Fairulnizal Md Noh et al.   MOLECULES

Metabolomics analysis of sea cucumber (Apostichopus japonicus) in different geographical origins using UPLC–Q-TOF/MS

(2020) Guanhua Zhao et al.   FOOD CHEMISTRY

Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1

(2020) Yansheng Zhao et al.   FOOD RESEARCH INTERNATIONAL

1H NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5

(2020) Ya Xin Gao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

(2020) Hongxia Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

1H-NMR-based metabolomics for cancer targeting and metabolic engineering –A review

(2020) Ganesan Raja et al.   PROCESS BIOCHEMISTRY

An insight into the anticancer effects of fermented foods: A review

(2020) Seyma Sehadet Tasdemir et al.   Journal of Functional Foods

Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

(2020) Ajibola Bamikole Oyedeji et al.   FOOD RESEARCH INTERNATIONAL

Garlic adulteration detection using NIR and FTIR spectroscopy and chemometrics

(2020) Pamela Galvin-King et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

(2020) Feiyu An et al.   FOOD CHEMISTRY

Recent Advances in the Application of Metabolomics for Nutrition and Health

(2019) Diana González-Peña et al.   Annual Review of Food Science and Technology

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Critical review of electronic nose and tongue instruments prospects in pharmaceutical analysis

(2019) Tomasz Wasilewski et al.   ANALYTICA CHIMICA ACTA

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

The effects of supplementation with blueberry, cyanidin-3-O-β-glucoside, yoghurt and its peptides on obesity and related comorbidities in a diet-induced obese mouse model

(2019) Min Shi et al.   Journal of Functional Foods

A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

(2019) Gilberto Vinicius De Melo Pereira et al.   FOOD REVIEWS INTERNATIONAL

NMR metabolomics: A look ahead

(2019) David S. Wishart   JOURNAL OF MAGNETIC RESONANCE

Metabolomics for rice quality and traceability: feasibility and future aspects

(2019) Umaporn Uawisetwathana et al.   Current Opinion in Food Science

Fermentation for tailoring the technological and health related functionality of food products

(2019) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolomic study of the soybean pastes fermented by the single species Penicillium glabrum GQ1-3 and Aspergillus oryzae HGPA20

(2019) Xiaodong Sun et al.   FOOD CHEMISTRY

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

WebSpecmine: A Website for Metabolomics Data Analysis and Mining

(2019) Sara Cardoso et al.   Metabolites

Comparative metabolic expressions of fermented soybeans according to different microbial starters

(2019) Min Kyung Park et al.   FOOD CHEMISTRY

Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age

(2019) Rachele Rocchi et al.   FOOD CONTROL

Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

(2019) C. Garcia-Hernandez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effective mobility as a robust criterion for compound annotation and identification in metabolomics: Toward a mobility-based library

(2018) Nicolas Drouin et al.   ANALYTICA CHIMICA ACTA

Study of the similarity and recognition between volatiles of brown rice plant hoppers and rice stem based on the electronic nose

(2018) Sai Xu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Processing methods for reducing alpha-galactosides in pulses

(2018) Praveena Thirunathan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simultaneous determination of seven preservatives in food by dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry

(2018) Mingzhen Ding et al.   FOOD CHEMISTRY

Untargeted metabolite profiling for koji -fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

(2018) Han Sol Seo et al.   FOOD CHEMISTRY

Effects of fermented milk treatment on microbial population and metabolomic outcomes in a three-stage semi-continuous culture system

(2018) Kwang Hyun Cha et al.   FOOD CHEMISTRY

FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey

(2018) I. Kasprzyk et al.   FOOD CONTROL

Characterization of bacteria and yeasts isolated from traditional fermentation starter ( Fen-Daqu ) through a 1 H NMR-based metabolomics approach

(2018) Rui-Yao Li et al.   FOOD MICROBIOLOGY

Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar

(2018) Satoru Ishihara et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food

(2018) Shivangi Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermented Food and Non-Communicable Chronic Diseases: A Review

(2018) Doreen Gille et al.   Nutrients

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Identification and determination of stilbenes by Q-TOF in grape skins, seeds, juice and stems

(2018) Iveta Pugajeva et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

(2018) Alaa Abd El-Fattah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

(2018) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An insight into the health benefits of fermented soy products

(2018) Muthukumaran Jayachandran et al.   FOOD CHEMISTRY

Novel technologies for metabolomics: More for less

(2018) Paul Miggiels et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Chemometric assisted Fourier Transform Infrared (FTIR) Spectroscopic analysis of fruit wine samples: Optimizing the initialization and convergence criteria in the non-negative factor analysis algorithm for developing a robust classification model

(2018) Keshav Kumar et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Trends in the application of Bacillus in fermented foods

(2018) Keitarou Kimura (木村 啓太郎) et al.   CURRENT OPINION IN BIOTECHNOLOGY

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric

(2017) Gorkem Ozulku et al.   FOOD CONTROL

The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae , Kluyveromyces lactis , and Candida utilis on the chemical and microbial composition of products

(2017) M. Kasprowicz-Potocka et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages

(2017) Digar Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigation of the derivatization conditions for GC–MS metabolomics of biological samples

(2017) Georgios Moros et al.   Bioanalysis

Comparative mRNA Expression Profiles of Riboflavin Biosynthesis Genes in Lactobacilli Isolated from Human Feces and Fermented Bamboo Shoots

(2017) Kiran Thakur et al.   Frontiers in Microbiology

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

(2016) Lu Wang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

(2016) Ofélia Anjos et al.   FOOD CHEMISTRY

Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)

(2016) Da Eun Lee et al.   FOOD RESEARCH INTERNATIONAL

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

1H NMR: A Novel Approach To Determining the Thermodynamic Properties of Acetaldehyde Condensation Reactions with Glycerol, (+)-Catechin, and Glutathione in Model Wine

(2016) Ana L. Peterson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC–MS Metabolomics Identifies Metabolite Alterations That Precede Subclinical Mastitis in the Blood of Transition Dairy Cows

(2016) Elda Dervishi et al.   JOURNAL OF PROTEOME RESEARCH

Large-scale untargeted LC-MS metabolomics data correction using between-batch feature alignment and cluster-based within-batch signal intensity drift correction

(2016) Carl Brunius et al.   Metabolomics

Mass spectral databases for LC/MS- and GC/MS-based metabolomics: State of the field and future prospects

(2016) Maria Vinaixa et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A tutorial review: Metabolomics and partial least squares-discriminant analysis – a marriage of convenience or a shotgun wedding

(2015) Piotr S. Gromski et al.   ANALYTICA CHIMICA ACTA

Toward Merging Untargeted and Targeted Methods in Mass Spectrometry-Based Metabolomics and Lipidomics

(2015) Tomas Cajka et al.   ANALYTICAL CHEMISTRY

High-throughput discovery metabolomics

(2015) Tobias Fuhrer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Metabolomics as a tool in nutritional research

(2015) Helena Gibbons et al.   CURRENT OPINION IN LIPIDOLOGY

Discrimination of doenjang samples using a mass spectrometry-based electronic nose and human sensory preference testing

(2015) Yeun Hong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Discrimination and characterization of different intensities of goaty flavor in goat milk by means of an electronic nose

(2015) C.J. Yang et al.   JOURNAL OF DAIRY SCIENCE

Plasma metabolomic profiles enhance precision medicine for volunteers of normal health

(2015) Lining Guo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Evaluation of onion as a functional ingredient in the prevention of metabolic impairments associated to diet-induced hypercholesterolaemia using a multiplatform approach based on LC-MS, CE-MS and GC-MS

(2015) Diana González-Peña et al.   Journal of Functional Foods

Lactic acid bacteria as a cell factory for riboflavin production

(2015) Kiran Thakur et al.   Microbial Biotechnology

Definition of food quality by NMR-based foodomics

(2015) Alessia Trimigno et al.   Current Opinion in Food Science

NMR Spectroscopy for Metabolomics and Metabolic Profiling

(2014) Cynthia K. Larive et al.   ANALYTICAL CHEMISTRY

Metabolomics and the Diagnosis of Human Diseases -A Guide to the Markers and Pathophysiological Pathways Affected

(2014) S. Medina et al.   CURRENT MEDICINAL CHEMISTRY

CE-MS for metabolomics: Developments and applications in the period 2012-2014

(2014) Rawi Ramautar et al.   ELECTROPHORESIS

Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction

(2014) Ying Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scalable NMR spectroscopy with semiconductor chips

(2014) D. Ha et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

(2013) Zhao Li et al.   Food Analytical Methods

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

(2013) Cristina Piras et al.   FOOD CHEMISTRY

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

(2013) Doekjo Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food

(2013) Haikuan Wang et al.   International Journal of Food Engineering

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

(2013) Wei Chen et al.   Molecular Plant

Mass-spectrometry-based metabolomics analysis for foodomics

(2013) Chunxiu Hu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

GC–TOF-MS- and CE–TOF-MS-Based Metabolic Profiling of Cheonggukjang (Fast-Fermented Bean Paste) during Fermentation and Its Correlation with Metabolic Pathways

(2012) Jiyoung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)

(2011) Hee Joo Kang et al.   FOOD CHEMISTRY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diagnosis of gastroenterological diseases by metabolome analysis using gas chromatography–mass spectrometry

(2011) Masaru Yoshida et al.   JOURNAL OF GASTROENTEROLOGY

Metabolite profiling of doenjang, fermented soybean paste, during fermentation

(2010) Hye-Jung Namgung et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

(2009) Sha Wu et al.   International Journal of Food Engineering

An introduction to liquid chromatography–mass spectrometry instrumentation applied in plant metabolomic analyses

(2009) J. William Allwood et al.   PHYTOCHEMICAL ANALYSIS

Metabolic footprinting in microbiology: methods and applications in functional genomics and biotechnology

(2008) Valeria Mapelli et al.   TRENDS IN BIOTECHNOLOGY