Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sanjida Humayun"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101736- (2024)
The severe eutrophication of the Baltic Sea requires mussel (Mytilus spp.) farming to remove nutrients, but farming in a low salinity environment results in smaller mussels that require value enhancement to be economically viable. This study evaluate
Externí odkaz:
https://doaj.org/article/c41b26269c8946568aa5b442820c1f6b
Autor:
Sanjida Humayun, Amal D. Premarathna, Vitalijs Rjabovs, Md Musa Howlader, Clarisa Naa Shormeh Darko, Il-Kyoon Mok, Rando Tuvikene
Publikováno v:
Marine Drugs, Vol 21, Iss 5, p 269 (2023)
Seaweed contains a variety of bioactive compounds; the most abundant of them are polysaccharides, which have significant biological and chemical importance. Although algal polysaccharides, especially the sulfated polysaccharides, have great potential
Externí odkaz:
https://doaj.org/article/f85d1f98de98449c99847b4ee8901286
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the
Externí odkaz:
https://doaj.org/article/8e052d2c43db471cb41689981578ea0a
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Frontiers in Nutrition
Frontiers in Nutrition
The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196f6b808621961d650700a0549bdbd4
https://doi.org/10.3389/fnut.2020.00027
https://doi.org/10.3389/fnut.2020.00027
Autor:
Md Nur Hossain, Sanjida Humayun, Jannatul Shabnam, Md Mizanur Rahman, Shamima Begum, Monzur Morshed Ahmed
Publikováno v:
Asian-Australasian Journal of Bioscience and Biotechnology. 3:122-135
Probiotics are live microorganisms that provide health benefits when consumed. Bifidobacteria are one of the major genera of bacteria that make up the colon flora in mammals and have great beneficial impact on health. This study was performed to cult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bdcd2525d82d31eab6bca21e28285f7
https://doi.org/10.3329/aajbb.v3i2.64790
https://doi.org/10.3329/aajbb.v3i2.64790
Publikováno v:
Asian-Australasian Journal of Food Safety and Security. 1:58-64
This investigation was carried out to evaluate the microbiological quality of the processed dairy products including borhani, matha/labang, sweet & sour yoghurt. Dairy products are consumed as desert and popular enough among the people. 50 of the dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fccfe84eebcd17a98f213dbc7f627d5
https://doi.org/10.3329/aajfss.v1i1.55762
https://doi.org/10.3329/aajfss.v1i1.55762
Autor:
Thi Thanh Hanh Nguyen, Doman Kim, Yan Li, Il-Kyoon Mok, Kunal Pal, Sangyong Lim, Sung-Hoon Park, Hyewon Oh, Sanjida Humayun, Juhui Jin
Publikováno v:
Food Chemistry. 345:128787
Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdoug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bff32c80f848040ae735f79744fefe7
https://doi.org/10.1016/j.foodchem.2020.128787
https://doi.org/10.1016/j.foodchem.2020.128787
Autor:
M Sidiqur Rahman, Mahbuba Akter Lubna, Kazi Rumana Tanzim, M Mohibul Hassan Afrad, Sanjida Humayun, Rashed Noor, M Sakil Munna
Publikováno v:
Bangladesh Journal of Microbiology. :59-64
Earlier observation of cellular damage of Pseudomonas aeruginosa (SUBP01) by the extrinsic oxidative agent (H 2 O 2 ) and the assumptive accumulation of the reactive oxygen species (ROS) through aeration further led to the growth retrieval assay of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4041c983dacb23c16461131e0575fffe
https://doi.org/10.3329/bjm.v31i1.28467
https://doi.org/10.3329/bjm.v31i1.28467
Publikováno v:
BMC Research Notes
Background With a preceding scrutiny of bacterial cellular responses against heat shock and oxidative stresses, current research further investigated such impact on yeast cell. Present study attempted to observe the influence of high temperature (44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba96bbfcf492572154b39255f8b525ea
https://doi.org/10.1186/s13104-015-1355-x
https://doi.org/10.1186/s13104-015-1355-x