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- Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria. L. Escrivá, L. Manyes, P. Vila-Donat, G. Font, G. Meca, M. Lozano
, Food Funct.
, 2021
, 12
, 11250
- Structural similarity in chiral-achiral multi-component crystals. Ian J. Scowen, Taghrid S. Alomar, Tasnim Munshi, Colin C. Seaton
, CrystEngComm
, 2020
, 22
, 7334
- On the pairwise cocrystallization of racemic compounds. Fuli Zhou, Carole Body, Koen Robeyns, Tom Leyssens, Oleksii Shemchuk
, CrystEngComm
, 2023
, 25
, 3060
- Process intensification using immobilized enzymes for the development of white biotechnology. Harshada M. Salvi, Ganapati D. Yadav
, Catal. Sci. Technol.
, 2021
, 11
, 1994
- Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum. C. Luz, L. Izzo, G. Graziani, A. Gaspari, A. Ritieni, J. Mañes, G. Meca
, Food Funct.
, 2018
, 9
, 3688
- Polypeptides. Part 17. Aminoxy-analogues of aspartame and gastrin C-terminal tetrapeptide amide. Malcolm T. Briggs, John S. Morley
, J. Chem. Soc., Perkin Trans. 1
, 1979
, 2138
- Electrosynthesis of amino acids from biomass-derived α-hydroxyl acids. Kaili Yan, Morgan L. Huddleston, Brett A. Gerdes, Yujie Sun
, Green Chem.
, 2022
, 24
, 5320
- A highly sensitive and versatile chiral sensor based on a top-gate organic field effect transistor functionalized with thiolated β-cyclodextrin. Xuepeng Wang, Yong Wang, Yifan Wu, Yin Xiao
, Analyst
, 2019
, 144
, 2611
- Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review. Ricardo H. Hernández Figueroa, Aurelio López-Malo, Emma Mani-López
, Sustainable Food Technol.
, 2024
, 2
, 292
- Fermented Angelica sinensis activates Nrf2 signaling and modulates the gut microbiota composition and metabolism to attenuate d-gal induced liver aging. Xuerui Lu, Junxiang Li, Yingchun Ma, Israr Khan, Yun Yang, Yuxi Li, YaFei Wang, GuanLan Liu, Zhiming Zhang, Pingrong Yang, Chunjiang Zhang
, Food Funct.
, 2023
, 14
, 215