Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Jekaterina Kazantseva"'
Autor:
Susan Pihelgas, Kristel Ehala-Aleksejev, Signe Adamberg, Jekaterina Kazantseva, Kaarel Adamberg
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract This study focuses on the resilience of gut microbiota during a five-month multi-interventional nutrition trial. The modulatory effects of beta-glucan, rye bran and two dietary fiber mixtures on the fecal pH and compositional changes of the
Externí odkaz:
https://doaj.org/article/4fe179b7f7bb4cb39211804dfab7ed14
Autor:
Samuel P. Forry, Stephanie L. Servetas, Jason G. Kralj, Keng Soh, Michalis Hadjithomas, Raul Cano, Martha Carlin, Maria G. de Amorim, Benjamin Auch, Matthew G. Bakker, Thais F. Bartelli, Juan P. Bustamante, Ignacio Cassol, Mauricio Chalita, Emmanuel Dias-Neto, Aaron Del Duca, Daryl M. Gohl, Jekaterina Kazantseva, Muyideen T. Haruna, Peter Menzel, Bruno S. Moda, Lorieza Neuberger-Castillo, Diana N. Nunes, Isha R. Patel, Rodrigo D. Peralta, Adrien Saliou, Rolf Schwarzer, Samantha Sevilla, Isabella K. T. M. Takenaka, Jeremy R. Wang, Rob Knight, Dirk Gevers, Scott A. Jackson
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Several studies have documented the significant impact of methodological choices in microbiome analyses. The myriad of methodological options available complicate the replication of results and generally limit the comparability of findings b
Externí odkaz:
https://doaj.org/article/9326cd72a787444696c754805552b79a
Autor:
Anna Kattel, Valter Aro, Petri‐Jaan Lahtvee, Jekaterina Kazantseva, Arvi Jõers, Ranno Nahku, Isma Belouah
Publikováno v:
MicrobiologyOpen, Vol 13, Iss 4, Pp n/a-n/a (2024)
Abstract The gut microbiota significantly contributes to human health and well‐being. The aim of this study was to evaluate the stability and resilience of a consortium composed of three next‐generation probiotics (NGPs) candidates originally fou
Externí odkaz:
https://doaj.org/article/869e9e3761a44e2e9cd79c9ac13c747f
Autor:
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100212- (2023)
Consumer demand for plant-based dairy alternatives has increased rapidly during the past few years and the market has been saturated with a wide variety of alternative products. The general aim of this study was to broaden the understanding of the co
Externí odkaz:
https://doaj.org/article/7a7d95bf6ef14c69b29ae7069f5d3e60
Autor:
Maret Andreson, Jekaterina Kazantseva, Esther Malv, Rain Kuldjärv, Reimo Priidik, Mary-Liis Kütt
Publikováno v:
Foods, Vol 12, Iss 19, p 3545 (2023)
The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbi
Externí odkaz:
https://doaj.org/article/6fa886ddd6884cfa9ec991ab5d763184
Autor:
Aili Kallastu, Esther Malv, Valter Aro, Anne Meikas, Mariann Vendelin, Anna Kattel, Ranno Nahku, Jekaterina Kazantseva
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100443- (2023)
Next-generation sequencing (NGS) is an important tool for taxonomical bacteria identification. Recent technological developments have led to its improvement and availability. Despite the undeniable advantages of this approach, it has several limitati
Externí odkaz:
https://doaj.org/article/77abedaa061442b89bf7118209d4262d
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background New developments in next-generation sequencing technologies and massive data received from this approach open wide prospects for personalised medicine and nutrition studies. Metagenomic analysis of the gut microbiota is paramount
Externí odkaz:
https://doaj.org/article/ac6db17d456e4b969bfec74a54faf22b
Publikováno v:
Foods, Vol 10, Iss 10, p 2253 (2021)
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnk
Externí odkaz:
https://doaj.org/article/eb303e3f7107429382700ede7ade0481
Publikováno v:
PLoS ONE, Vol 8, Iss 10, p e74799 (2013)
Transcription factor IID (TFIID) activity can be regulated by cellular signals to specifically alter transcription of particular subsets of genes. Alternative splicing of TFIID subunits is often the result of external stimulation of upstream signalin
Externí odkaz:
https://doaj.org/article/471ee20f209a4e77b92458387e0802df
Autor:
Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, Anna Traksmaa
Publikováno v:
Rural Sustainability Research, Vol 46, Iss 341, Pp 105-115 (2021)
Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed14c542b06ad5c2b9e665931bd08a5
https://doi.org/10.2478/plua-2021-0022
https://doi.org/10.2478/plua-2021-0022