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Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel.
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- Foods, 2024, v. 13, n. 14, p. 2188, doi. 10.3390/foods13142188
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- Article
Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting.
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- Foods, 2024, v. 13, n. 11, p. 1615, doi. 10.3390/foods13111615
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- Article
Lactiplantibacillus plantarum and Saccharomyces cerevisiae —Fermented Coconut Water Alleviates Dextran Sodium Sulfate-Induced Enteritis in Wenchang Chicken: A Gut Microbiota and Metabolomic Approach.
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- Animals (2076-2615), 2024, v. 14, n. 4, p. 575, doi. 10.3390/ani14040575
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- Article
Whole-Genome Analysis of Novacetimonas cocois and the Effects of Carbon Sources on Synthesis of Bacterial Cellulose.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 972, doi. 10.3390/fermentation9110972
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- Article
Insights into Proteomics Reveal Mechanisms of Ethanol-Enhanced Bacterial Cellulose Biosynthesis by Komagataeibacter nataicola.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 575, doi. 10.3390/fermentation9060575
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- Article
Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids.
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- Foods, 2022, v. 11, n. 22, p. 3627, doi. 10.3390/foods11223627
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- Article
Effect of different cooking times on the fat flavor compounds of pork belly.
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- Journal of Food Biochemistry, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfbc.14184
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- Article
Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (Morinda citrifolia Linn.) Fruit Juice Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 5, p. N.PAG, doi. 10.3390/fermentation8050201
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- Article
Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16358
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- Article
Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation.
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- Journal of Food Science & Technology, 2022, v. 59, n. 1, p. 327, doi. 10.1007/s13197-021-05019-2
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- Article
Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040254
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- Article
Effects of different cooking methods on volatile flavor compounds of chicken breast.
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- Journal of Food Biochemistry, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfbc.13770
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- Article
Candidate probiotic Lactiplantibacillus plantarum HNU082 rapidly and convergently evolves within human, mice, and zebrafish gut but differentially influences the resident microbiome.
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- Microbiome, 2021, v. 9, n. 1, p. 1, doi. 10.1186/s40168-021-01102-0
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- Article
Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus).
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- Foods, 2021, v. 10, n. 6, p. 1183, doi. 10.3390/foods10061183
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- Article
Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation.
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- Molecules, 2021, v. 26, n. 9, p. 2604, doi. 10.3390/molecules26092604
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- Article
Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature.
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- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4469, doi. 10.1007/s13197-020-04484-5
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- Article
Synthetic sRNA‐Based Engineering of Escherichia coli for Enhanced Production of Full‐Length Immunoglobulin G.
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- Biotechnology Journal, 2020, v. 15, n. 5, p. 1, doi. 10.1002/biot.201900363
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- Article
Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis.
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- Antioxidants, 2019, v. 8, n. 12, p. 606, doi. 10.3390/antiox8120606
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- Article
Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study.
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- Molecules, 2019, v. 24, n. 16, p. 2973, doi. 10.3390/molecules24162973
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- Article
Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 657, doi. 10.1007/s10068-018-0511-1
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- Article
Engineering Microbial Consortia for High-Performance Cellulosic Hydrolyzates-Fed Microbial Fuel Cells.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00409
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- Article
A Synthetic Plasmid Toolkit for Shewanella oneidensis MR-1.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00410
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- Article
Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine.
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- Journal of Food Science & Technology, 2018, v. 55, n. 10, p. 4119, doi. 10.1007/s13197-018-3338-0
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- Article
Intestinal microbiota are involved in the immunomodulatory activities of longan polysaccharide.
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- Molecular Nutrition & Food Research, 2017, v. 61, n. 11, p. n/a, doi. 10.1002/mnfr.201700466
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- Article
The Dynamic Microbiota Profile During Pepper ( Piper nigrum L.) Peeling by Solid-State Fermentation.
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- Current Microbiology, 2017, v. 74, n. 6, p. 739, doi. 10.1007/s00284-017-1242-x
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- Article
Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling.
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- PLoS ONE, 2016, v. 11, n. 10, p. 1, doi. 10.1371/journal.pone.0165206
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Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food.
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- Scientific Reports, 2016, p. 32524, doi. 10.1038/srep32524
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Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li.
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- World Journal of Microbiology & Biotechnology, 2016, v. 32, n. 7, p. 1, doi. 10.1007/s11274-016-2073-9
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- Article
Epoxide hydrolase-catalyzed resolution of ethyl 3-phenylglycidate using whole cells of Pseudomonas sp.
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- Biotechnology Letters, 2003, v. 25, n. 24, p. 2113, doi. 10.1023/B:BILE.0000007078.83362.a0
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- Article