Microbial food spoilage: impact, causative agents and control strategies

Abigail B. Snyder, N.H. Martin, Martin Wiedmann

Nature Reviews Microbiology

Probiotics and Fermented Foods

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2022Academic literature198 citations Open Access

Urolithin A improves muscle strength, exercise performance, and biomarkers of mitochondrial health in a randomized trial in middle-aged adults

Anurag Singh, Davide D’Amico, Pénélope A. Andreux +6

Cell Reports Medicine

Pomegranate: compositions and health benefits

Targeting mitophagy to activate the recycling of faulty mitochondria during aging is a strategy to mitigate muscle decline. We present results from a randomized, placebo-controlled trial in...

Research Library

Microbial food spoilage: impact, causative agents and control strategies

Urolithin A improves muscle strength, exercise performance, and biomarkers of mitochondrial health in a randomized trial in middle-aged adults

Phytochemicals: A Promising Weapon in the Arsenal against Antibiotic-Resistant Bacteria

Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety

Differential evolution using improved crowding distance for multimodal multiobjective optimization

The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review

The Changing Face of the Family <i>Enterobacteriaceae</i> (Order: “ <i>Enterobacterales</i> ”): New Members, Taxonomic Issues, Geographic Expansion, and New Diseases and Disease Syndromes

The power of magnesium: unlocking the potential for increased yield, quality, and stress tolerance of horticultural crops

Bacterial exopolysaccharides as emerging bioactive macromolecules: from fundamentals to applications

Liquid chromatography–tandem mass spectrometry for clinical diagnostics

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Food safety considerations and research priorities for the cultured meat and seafood industry

Insights into the chemical composition and bioactivities of citrus peel essential oils

Carvacrol—A Natural Phenolic Compound with Antimicrobial Properties

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review

Role of circulating polyunsaturated fatty acids on cardiovascular diseases risk: analysis using Mendelian randomization and fatty acid genetic association data from over 114,000 UK Biobank participants

Audio-Driven Emotional Video Portraits

High-dose intravenous vitamin C, a promising multi-targeting agent in the treatment of cancer

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

On the foaming properties of plant proteins: Current status and future opportunities

Millet: A review of its nutritional and functional changes during processing

Intelligent Packaging for Real-Time Monitoring of Food-Quality: Current and Future Developments

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

ATF3/SPI1/SLC31A1 Signaling Promotes Cuproptosis Induced by Advanced Glycosylation End Products in Diabetic Myocardial Injury

Raffinose Family Oligosaccharides: Friend or Foe for Human and Plant Health?

Cysteine oxidation of copper transporter CTR1 drives VEGFR2 signalling and angiogenesis

Dietary and Physiological Effects of Zinc on the Immune System

Effects of proteins on emulsion stability: The role of proteins at the oil–water interface

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems

Agro-industrial by-products: Valuable sources of bioactive compounds

Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Valorisation of food agro-industrial by-products: From the past to the present and perspectives

Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

A Review of Health-Beneficial Properties of Oats

Positive and negative aspects of bacteriophages and their immense role in the food chain

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

A Review of Modern Methods for the Detection of Foodborne Pathogens

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

The Antimicrobial Potential of the Neem Tree Azadirachta indica

Green space and loneliness: A systematic review with theoretical and methodological guidance for future research

A Comparative Study of Hesperetin, Hesperidin and Hesperidin Glucoside: Antioxidant, Anti-Inflammatory, and Antibacterial Activities In Vitro

Nanoencapsulation for Probiotic Delivery

Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

Functional characterization of plant-based protein to determine its quality for food applications

Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

Chinese Baijiu: The Perfect Works of Microorganisms

Food packaging during the COVID‐19 pandemic: Consumer perceptions

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods