Found: 33
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Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions.
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- Insects (2075-4450), 2023, v. 14, n. 8, p. 674, doi. 10.3390/insects14080674
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- Article
Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2687, doi. 10.1007/s13197-019-03758-x
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- Article
Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans.
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- PLoS ONE, 2024, v. 19, n. 5, p. 1, doi. 10.1371/journal.pone.0302717
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- Article
Three new yeast species from flowers of Camellia sinensis var. assamica collected in northern Thailand and their tannin tolerance characterization.
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- Frontiers in Microbiology, 2023, v. 14, p. 1, doi. 10.3389/fmicb.2023.1043430
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- Article
Enterococci as Dominant Xylose Utilizing Lactic Acid Bacteria in Eri Silkworm Midgut and the Potential Use of Enterococcus hirae as Probiotic for Eri Culture.
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- Insects (2075-4450), 2022, v. 13, n. 2, p. N.PAG, doi. 10.3390/insects13020136
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- Article
Bacillus spp. Isolated from Miang as Potential Probiotics in Nile Tilapia Culture—In Vitro Research.
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- Microorganisms, 2024, v. 12, n. 8, p. 1687, doi. 10.3390/microorganisms12081687
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- Article
Acid Stable Yeast Cell-Associated Tannase with High Capability in Gallated Catechin Biotransformation.
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- Microorganisms, 2021, v. 9, n. 7, p. 1418, doi. 10.3390/microorganisms9071418
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- Article
Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment.
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- Microbial Cell Factories, 2024, v. 23, n. 1, p. 1, doi. 10.1186/s12934-023-02289-7
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- Article
Lignocellulose Degrading Weizmannia coagulans Capable of Enantiomeric L-Lactic Acid Production via Consolidated Bioprocessing.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 761, doi. 10.3390/fermentation9080761
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- Article
Bioconversion of Dilute Acid Pretreated Corn Stover to L-Lactic Acid Using Co-Culture of Furfural Tolerant Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 112, doi. 10.3390/fermentation9020112
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- Article
Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030195
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- Article
Improvement of Enantiomeric L-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020095
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- Article
Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020032
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- Article
Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation.
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- Processes, 2020, v. 8, n. 9, p. 1143, doi. 10.3390/pr8091143
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- Article
Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes.
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- Antioxidants, 2021, v. 10, n. 7, p. 1144, doi. 10.3390/antiox10071144
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- Article
Endophytic Bacteria Isolated from Tea Leaves (Camellia sinensis var. assamica) Enhanced Plant-Growth-Promoting Activity.
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- Agriculture; Basel, 2023, v. 13, n. 3, p. 533, doi. 10.3390/agriculture13030533
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- Article
Efficient Secretion and Recombinant Production of a Lactobacillal α-amylase in Lactiplantibacillus plantarum WCFS1: Analysis and Comparison of the Secretion Using Different Signal Peptides.
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- Frontiers in Microbiology, 2021, v. 2021, p. 1, doi. 10.3389/fmicb.2021.689413
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- Article
Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang , a Traditional Fermented Tea of North Thailand and Their Product Characterizations.
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- Frontiers in Microbiology, 2020, v. 11, p. 1, doi. 10.3389/fmicb.2020.01515
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- Article
Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications.
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- Microbiology Research, 2023, v. 14, n. 4, p. 1969, doi. 10.3390/microbiolres14040133
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- Article
Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1.
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- Applied Biochemistry & Biotechnology, 2020, v. 192, n. 2, p. 353, doi. 10.1007/s12010-020-03314-w
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- Article
Amylolytic Enzymes Acquired from L-Lactic Acid Producing Enterococcus faecium K-1 and Improvement of Direct Lactic Acid Production from Cassava Starch.
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- Applied Biochemistry & Biotechnology, 2017, v. 183, n. 1, p. 155, doi. 10.1007/s12010-017-2436-1
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- Article
A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production.
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- Journal of Fungi, 2024, v. 10, n. 4, p. 243, doi. 10.3390/jof10040243
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- Article
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts.
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- Journal of Fungi, 2023, v. 9, n. 2, p. 165, doi. 10.3390/jof9020165
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- Article
Bacteriocin producing Bacillus and their potential applications in fish farming.
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- International Aquatic Research, 2024, v. 16, n. 1, p. 17, doi. 10.22034/IAR.2024.1997968.1528
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- Article
Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (Allium cepa var. viviparum (Metz) Mansf.) as an Alternative Prebiotic Product.
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- Plants (2223-7747), 2021, v. 10, n. 11, p. 2401, doi. 10.3390/plants10112401
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- Article
Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR.
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- Foods, 2024, v. 13, n. 13, p. 1, doi. 10.3390/foods13132109
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- Article
Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6.
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- Foods, 2024, v. 13, n. 10, p. 1469, doi. 10.3390/foods13101469
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- Article
Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate.
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- Foods, 2024, v. 13, n. 9, p. 1335, doi. 10.3390/foods13091335
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- Article
Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa.
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- Foods, 2023, v. 12, n. 20, p. 3815, doi. 10.3390/foods12203815
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- Article
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.
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- Foods, 2023, v. 12, n. 4, p. 835, doi. 10.3390/foods12040835
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- Article
Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.
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- Foods, 2020, v. 9, n. 7, p. 942, doi. 10.3390/foods9070942
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- Article
Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties.
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- Foods, 2020, v. 9, n. 4, p. 490, doi. 10.3390/foods9040490
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- Article
Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice.
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- Nutrients, 2022, v. 14, n. 1, p. 227, doi. 10.3390/nu14010227
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- Article