2021Academic literature65 citations3 claims extractedDOI

Yeasts in different types of cheese

Thomas Bintsis

AIMS Microbiology

Probiotics and Fermented Foods

Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in...

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2021Academic literature65 citations2 claims extracted Open Access

The coronavirus disease (COVID-19) – A supportive approach with selected micronutrients

Uwe Gröber, Michael F. Holick

Research Library

Yeasts in different types of cheese

The coronavirus disease (COVID-19) – A supportive approach with selected micronutrients

Peanut selenium distribution, concentration, speciation, and effects on proteins after exogenous selenium biofortification

The Effects of Conjugated Linoleic Acids on Cancer

Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein

Antibiotics and the developing intestinal microbiome, metabolome and inflammatory environment in a randomized trial of preterm infants

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Evaluation of pesticide residues and risk assessment in apple and grape from western Azerbaijan Province of Iran

Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Enteric helminth coinfection enhances host susceptibility to neurotropic flaviviruses via a tuft cell-IL-4 receptor signaling axis

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment

A pilot double‐blind safety and feasibility randomized controlled trial of high‐dose intravenous zinc in hospitalized COVID‐19 patients

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic

Milk fat globule membrane in infant nutrition: a dairy industry perspective

European Journal of Food Science and Technology

Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm

Schaechter's Mechanisms of Microbial Disease

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties

Advances in static <i>in vitro</i> digestion models after the COST action Infogest consensus protocol

IonoBiology: The functional dynamics of the intracellular metallome, with lessons from bacteria

Steroidal alkaloids defence metabolism and plant growth are modulated by the joint action of gibberellin and jasmonate signalling

Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce

Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

Engineered Microbial Routes for Human Milk Oligosaccharides Synthesis

Nutritional characterization and food value addition properties of dehydrated spinach powder

Stunting at birth and associated factors among newborns delivered at the University of Gondar Comprehensive Specialized Referral Hospital

Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach

Households’ Food Waste Behavior at Local Scale: A Cluster Analysis after the COVID-19 Lockdown

Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying

Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions

Selenium supplementation and oxidative stress: A review

<i>Salmonella</i>in Swine: Prevalence, Multidrug Resistance, and Vaccination Strategies

Genetically predicted circulating levels of copper and zinc are associated with osteoarthritis but not with rheumatoid arthritis

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

The impact of food supply chain traceability on sustainability performance

Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

Diverse LXG toxin and antitoxin systems specifically mediate intraspecies competition in Bacillus subtilis biofilms

Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

A Quantitative Sustainability Assessment of Food Waste Management in the European Union

High-throughput fitness screening and transcriptomics identify a role for a type IV secretion system in the pathogenesis of Crohn’s disease-associated Escherichia coli

DNA walker-mediated biosensor for target-triggered triple-mode detection of Vibrio parahaemolyticus

3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance

Bacteriophage ICP1: A Persistent Predator of <i>Vibrio cholerae</i>

Anti-inflammatory activity of betalains: A comprehensive review

Anticancer and antimicrobial potential of enterocin 12a from Enterococcus faecium

Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking