Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation

Jiamu Kang, Yuting Sun, Xiaoning Huang +5

Food Research International

Fermentation and Sensory Analysis

DOI →

2022Academic literature45 citations3 claims extractedDOI

Hybrid microwave-hot air drying of the osmotically treated carrots

Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Douglas Hideki Tanikawa +3

LWT

Food Drying and Modeling

The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was evaluated on the effective...

Research Library

Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation

Hybrid microwave-hot air drying of the osmotically treated carrots

Synthesis, characterization and evaluation of biological properties of selenium nanoparticles from Solanum lycopersicum

Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract

Novel Antiviral and Antibacterial Durable Polyester Fabrics Printed with Selenium Nanoparticles (SeNPs)

What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries

Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Optimization of Green Synthesis of Selenium Nanoparticles and Evaluation of Their Antifungal Activity against Oral Candida albicans Infection

Digestion stability of curcumin-loaded nanostructured lipid carrier

Stunted children display ectopic small intestinal colonization by oral bacteria, which cause lipid malabsorption in experimental models

Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics

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Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Fabrication of Caseinate Stabilized Thymol Nanosuspensions via the pH-Driven Method: Enhancement in Water Solubility of Thymol

Does Probiotic Consumption Enhance Wound Healing? A Systematic Review

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Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development

The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment

Risk assessment of pesticide residues from foods of plant origin in Lebanon

Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber

Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens

Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis

Structure characterization of Oudemansiella radicata polysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour

Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)

Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content

Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels

Prebiotic Potential of Cereal Components

Comprehensive Identification and Absolute Quantification of Milk Oligosaccharides in Different Species

Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch

Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review

Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing

Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate

Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components

Authenticity of probiotic foods and dietary supplements: A pivotal issue to address

Safety Assessment of Bacillus subtilis MB40 for Use in Foods and Dietary Supplements

Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

The Association of Low Vitamin K Status with Mortality in a Cohort of 138 Hospitalized Patients with COVID-19

Higher Intakes of Potassium and Magnesium, but Not Lower Sodium, Reduce Cardiovascular Risk in the Framingham Offspring Study

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Nutritional and Technological Quality of High Protein Pasta

Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt

Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels