Zobrazeno 1 - 10
of 51 164
pro vyhledávání: '"fermented"'
Autor:
Kim HS; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Jung S; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Kim MJ; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Jeong JY; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Hwang IM; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Lee JH; Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Dec 11; Vol. 72 (49), pp. 27177-27186. Date of Electronic Publication: 2024 Nov 28.
Autor:
Thomas K; Faculty of Health Sciences and Wellbeing, University of Sunderland, Science Complex, City Campus, SUNDERLAND, SR1 3SD, UK; Brewlab Limited, Unit 1 West Quay Court, Sunderland Enterprise Park, Sunderland, Tyne and Wear, SR5 2TE, UK. Electronic address: keith.thomas@brewferm.co.uk.
Publikováno v:
Fungal biology [Fungal Biol] 2024 Dec; Vol. 128 (8 Pt B), pp. 2503-2512. Date of Electronic Publication: 2024 Apr 28.
Autor:
Yuan YH; Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China., Mu DD; Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China., Guo L; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250000, China., Wu XF; Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China., Chen XS; Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China., Li XJ; Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China. Electronic address: lixingjiang@hfut.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 115095. Date of Electronic Publication: 2024 Sep 17.
Autor:
Kasperek MC; Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: Mwebb24@illinois.edu., Velasquez Galeas A; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: adrianav@illinois.edu., Caetano-Silva ME; Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Health and Kinesiology, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: elisacsa@illinois.edu., Xie Z; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: zifanxie@illinois.edu., Ulanov A; Carver Metabolomics Core, Roy J. Carver Biotechnology Center, University of Illinois Urbana-Champaign, Urbana, IL, USA. Electronic address: ulanov@illinois.edu., La Frano M; Carver Metabolomics Core, Roy J. Carver Biotechnology Center, University of Illinois Urbana-Champaign, Urbana, IL, USA. Electronic address: mlafrano@illinois.edu., Devkota S; Human Microbiome Research Institute, Cedars Sinai Medical Center, Los Angeles, CA, USA. Electronic address: suzanne.devkota@cshs.org., Miller MJ; Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: mille216@illinois.edu., Allen JM; Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Health and Kinesiology, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: jmallen5@illinois.edu.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139798. Date of Electronic Publication: 2024 May 22.
Autor:
Choi JY; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: choijy@wikim.re.kr., Lee M; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: leemj@wikim.re.kr., Kim M; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: cath7736@wikim.re.kr., Lee MA; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: leemae@wikim.re.kr., Min SG; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: skmin@wikim.re.kr., Chung YB; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: ybchung@wikim.re.kr., Yang JH; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: jhyang@wikim.re.kr., Park SH; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: shpark@wikim.re.kr.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 198, pp. 115307. Date of Electronic Publication: 2024 Nov 12.
Autor:
Kim S; Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.; Division of Animal Science, Chonnam National University, Gwangju, 61186, Republic of Korea., Lee SH; Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea., Kim KH; Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, 56212, Republic of Korea., Yun M; Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. misun.yun@wikim.re.kr.
Publikováno v:
Journal of microbiology (Seoul, Korea) [J Microbiol] 2024 Dec; Vol. 62 (12), pp. 1089-1097. Date of Electronic Publication: 2024 Dec 02.
Autor:
Chan M; School of Agriculture, Food and Ecosystem Sciences, University of Melbourne, Melbourne, VIC, Australia., Larsen N; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Baxter H; Austin Health Science Library, Austin Health, Heidelberg, VIC, Australia., Jespersen L; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Ekinci EI; The Australian Centre for Accelerating Diabetes Innovations (ACADI), Melbourne Medical School, The University of Melbourne and Department of Endocrinology, Austin Health, Heidelberg, VIC, Australia., Howell K; School of Agriculture, Food and Ecosystem Sciences, University of Melbourne, Melbourne, VIC, Australia.
Publikováno v:
Nutrition research reviews [Nutr Res Rev] 2024 Dec; Vol. 37 (2), pp. 396-415. Date of Electronic Publication: 2023 Oct 26.
Autor:
Agarbati A; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Canonico L; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Ciani M; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Morresi C; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Damiani E; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Bacchetti T; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy., Comitini F; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy. Electronic address: f.comitini@univpm.it.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2024 Nov 02; Vol. 424, pp. 110857. Date of Electronic Publication: 2024 Aug 08.
Autor:
Liu L; College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China., Li G; College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China., Cui L; College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China., Cai R; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, China., Yuan Y; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, China., Gao Z; College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China., Yue T; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, China., Wang Z; College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e70072.
Autor:
Li Y; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., He W; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Liu S; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Hu X; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., He Y; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Song X; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Yin J; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Nie S; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China., Xie M; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e70030.