2021Academic literature66 citations1 claim extractedDOI

Effect of solid‐state fermentation by three different <i>Bacillus</i> species on composition and protein structure of soybean meal

Chunhua Dai, Yizhi Hou, Haining Xu +5

Journal of the Science of Food and Agriculture

Food composition and properties

Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation...

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2021Academic literature66 citationsDOI

Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber

Feiyue Ren, Yulin Feng, Huijuan Zhang +1

LWT

Food composition and properties

Research Library

Effect of solid‐state fermentation by three different <i>Bacillus</i> species on composition and protein structure of soybean meal

Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber

The increased prevalence of Vibrio species and the first reporting of Vibrio jasicida and Vibrio rotiferianus at UK shellfish sites

Ageratum conyzoides L. and Its Secondary Metabolites in the Management of Different Fungal Pathogens

Antioxidant and Cytoprotective Potential of the Essential Oil Pistacia lentiscus var. chia and Its Major Components Myrcene and α-Pinene

Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch

Antifungal Activity and Chemical Composition of Seven Essential Oils to Control the Main Seedborne Fungi of Cucurbits

Food Loss–Food Waste–Food Security: A New Research Agenda

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

Adhesion Properties of Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Mut-7 on Sprague Dawley Rat Intestine

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein

Molecular genetics for probiotic engineering: dissecting lactic acid bacteria

Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii

Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role

Freeze-thaw and solvent-exchange strategy to generate physically cross-linked organogels and hydrogels of curdlan with tunable mechanical properties

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

Antimicrobial Effect of Phytochemicals from Edible Plants

Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility

Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods

The Effect of Traceability System and Managerial Initiative on Indonesian Food Cold Chain Performance: A Covid-19 Pandemic Perspective

Foodborne Illness Acquired in the United States—Major Pathogens, 2019

Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing

Selenium in plants: A nexus of growth, antioxidants, and phytohormones

Cuproptosis: unveiling a new frontier in cancer biology and therapeutics

Effects of intestinal Desulfovibrio bacteria on host health and its potential regulatory strategies: A review

Essential oils pharmacological activity: Chemical markers, biogenesis, plant sources, and commercial products

Risk of death following chikungunya virus disease in the 100 Million Brazilian Cohort, 2015–18: a matched cohort study and self-controlled case series

Omega-3 world map: 2024 update

Postbiotics: the new horizons of microbial functional bioactive compounds in food preservation and security

Re‐evaluation of the existing health‐based guidance values for copper and exposure assessment from all sources

Selenomethionine alleviates decabromodiphenyl ether-induced oxidative stress and ferroptosis via the NRF2/GPX4 pathway in the chicken brain

Effects of tetrathiomolybdate on copper metabolism in healthy volunteers and in patients with Wilson disease

Structural mechanisms of TRPM7 activation and inhibition

Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt

Anticancer Effect of Pomegranate Peel Polyphenols against Cervical Cancer

Polyphenols from pigmented quinoa as potential modulators of maize starch digestion: Role of the starch-polyphenol inclusion and non-inclusion complexes

Challenges and opportunities for agri-fresh food supply chain management in India

Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods

Acrylamide in food: Occurrence, metabolism, molecular toxicity mechanism and detoxification by phytochemicals

Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics

Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties

Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies

Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch

Developing future heat-resilient vegetable crops

Thermal imaging: The digital eye facilitates high-throughput phenotyping traits of plant growth and stress responses

Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration

The determination of aggregation size on the emulsion properties of myofibrillar protein

Alternatives to antibiotics for treatment of mastitis in dairy cows

Application of Rosmarinic Acid with Its Derivatives in the Treatment of Microbial Pathogens