Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Dongdong Wang, Gong Chen, Tang Yao +8

International Journal of Food Microbiology

Probiotics and Fermented Foods

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2022Academic literature62 citations2 claims extractedDOI

Candelilla wax: Prospective suitable applications within the food field

Nestor Everardo Aranda-Ledesma, Israel Bautista-Hernández, Romeo Rojas +4

LWT

Food Chemistry and Fat Analysis

Candelilla wax (CW) is a natural plant wax derived from Euphorbia antisyphilitica Zucc., which is grown in the arid regions of northern Mexico. Notably, CW has emerged as a promising potential...

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Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Candelilla wax: Prospective suitable applications within the food field

Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes

Bitter taste signaling in tracheal epithelial brush cells elicits innate immune responses to bacterial infection

Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Formation, Mitigation, and Detection of Acrylamide in Foods

Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures

A comparative performance analysis of sensible and latent heat based storage in a small-scale solar thermal dryer

Effects of fungal beta-glucans on health – a systematic review of randomized controlled trials

Wetting of phase-separated droplets on plant vacuole membranes leads to a competition between tonoplast budding and nanotube formation

Natural Products from Medicinal Plants against Phytopathogenic Fusarium Species: Current Research Endeavours, Challenges and Prospects

Legionella and other opportunistic pathogens in full-scale chloraminated municipal drinking water distribution systems

The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate

Effects of tannic acid on the structure and proteolytic digestion of bovine lactoferrin

Therapeutic potential of camel milk exosomes against HepaRG cells with potent apoptotic, anti-inflammatory, and anti-angiogenesis effects for colostrum exosomes

Omega 3 Fatty Acid and Skin Diseases

Pesticide residues analysis in passion fruit and its processed products by LC–MS/MS and GC–MS/MS: Method validation, processing factors and dietary risk assessment

Predictors of stunting among children age 6–59 months in Ethiopia using Bayesian multi-level analysis

Virulence and Antibiotic Resistance Characteristics of Vibrio Isolates From Rustic Environmental Freshwaters

Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi

Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds

Human health risk assessment through quantitative screening of insecticide residues in two green beans to ensure food safety

The effect of coating material combination and encapsulation method on propolis powder properties

In vitro assessment of prebiotic properties of oligosaccharides derived from four microbial polysaccharides

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber

Relations between starch fine molecular structures with gelatinization property under different moisture content

Underweight, Overweight and Obesity among Reproductive Bangladeshi Women: A Nationwide Survey

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed

A systems engineering framework for the optimization of food supply chains under circular economy considerations

Oropharyngeal administration of colostrum for preventing necrotizing enterocolitis and late-onset sepsis in preterm infants with gestational age ≤ 32 weeks: a pilot single-center randomized controlled trial

Food Preferences and Obesity

Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)

Modeling the key factors influencing the reduction of food loss and waste in fresh produce supply chains

Current Knowledge on Functionality and Potential Therapeutic Uses of Donkey Milk

The Role of Oat Nutrients in the Immune System: A Narrative Review

Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level

Flavor differences between commercial and traditional soybean paste

Pet Reptiles: A Potential Source of Transmission of Multidrug-Resistant Salmonella

Construction of foam-templated oleogels based on rice bran protein

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

The impact of childhood malnutrition on mortality from pneumonia: a systematic review and network meta-analysis

Editing sterol side chain reductase 2 gene (<i>StSSR2</i>) via CRISPR/Cas9 reduces the total steroidal glycoalkaloids in potato

Molecular docking analysis and evaluation of the antibacterial and antioxidant activities of the constituents of Ocimum cufodontii

An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives