The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

(2022) Jia‐Wei Rao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

(2022) Yu Xiao et al.   FOOD CHEMISTRY

Construction of a high affinity aptamer and an aptasensor with chitosan oligosaccharide-AuNPs@Fe2+ nanozyme for highly sensitive detection of phosphatidylserine

(2022) Sai Wang et al.   SENSORS AND ACTUATORS B-CHEMICAL

The metabolism of lipids in yeasts and applications in oenology

(2021) Lethiwe Lynett Mbuyane et al.   FOOD RESEARCH INTERNATIONAL

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

(2021) Yun‐Cheng Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

(2021) Serena Bocchi et al.   FOOD RESEARCH INTERNATIONAL

Anti-oxidant, anti-inflammatory and anti-fibrosis effects of ganoderic acid A on carbon tetrachloride induced nephrotoxicity by regulating the Trx/TrxR and JAK/ROCK pathway

(2021) Jie-Qiong Ma et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Heterologous expression and metabolic engineering tools for improving terpenoids production

(2021) Chuanteng Ma et al.   CURRENT OPINION IN BIOTECHNOLOGY

The physical stability of plant-based drinks and the analysis methods thereof

(2021) Tiffany Patra et al.   FOOD HYDROCOLLOIDS

Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

(2021) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Exploring the potential mechanism of Rhodomyrtus tomentosa (Ait.) Hassk fruit phenolic rich extract on ameliorating nonalcoholic fatty liver disease by integration of transcriptomics and metabolomics profiling

(2021) Ruimin Wang et al.   FOOD RESEARCH INTERNATIONAL

Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties

(2021) Hesam Daliri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive evaluation integrating omics strategy and machine learning algorithms for consistency of calculus bovis from different sources

(2021) Xinyue Li et al.   TALANTA

Omics Technologies to Enhance Plant Based Functional Foods: An Overview

(2021) Spurthi N. Nayak et al.   Frontiers in Genetics

Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery

(2021) Yun-Cheng Li et al.   CARBOHYDRATE POLYMERS

Widely targeted metabolomics analysis reveals the effect of fermentation on the chemical composition of bee pollen

(2021) Huifang Zhang et al.   FOOD CHEMISTRY

Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation

(2020) Yan Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

(2020) Wendy Franco et al.   Foods

In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

(2020) Shimeny Ramos Montanari et al.   Food Bioscience

In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate

(2020) Fan‐Bing Meng et al.   Food Science & Nutrition

Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

(2020) Fidelis Azi et al.   FOOD CHEMISTRY

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

(2020) Yun-Cheng Li et al.   FOOD CHEMISTRY

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

(2020) Ann-Kathrin Nedele et al.   FOOD CHEMISTRY

Fermented Soy-Derived Bioactive Peptides Selected by a Molecular Docking Approach Show Antioxidant Properties Involving the Keap1/Nrf2 Pathway

(2020) Federica Tonolo et al.   Antioxidants

Untargeted Mass Spectrometry-Based Metabolomics Approach Unveils Molecular Changes in Raw and Processed Foods and Beverages

(2019) Julia M. Gauglitz et al.   FOOD CHEMISTRY

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Omics in traditional vegetable fermented foods and beverages

(2018) Jocelin Rizo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei

(2018) Songlin Li et al.   JOURNAL OF CEREAL SCIENCE

Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo-cereal grains and legumes

(2017) Mohammad Soltani et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Parenteral Nutrition and Lipids

(2017) Maitreyi Raman et al.   Nutrients

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phospholipase D2-Dependent Inhibition of the Nuclear Hormone Receptor PPARγ by Cyclic Phosphatidic Acid

(2010) Tamotsu Tsukahara et al.   MOLECULAR CELL

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY