نتائج البحث

Epidemiologic, Clinical and Mycological Profile of Onychomycosis in the Hospital Setting in Benin.

• Authors : Akpadjan, Fabrice¹ (AUTHOR) ; Sissinto Savi De Tove, Yolande² (AUTHOR); Tidjani, Aminath Fèmie³ (AUTHOR)

• Source: Dermatology Research & Practice. 10/12/2024, Vol. 2024, p1-5. 5p.

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Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit.

• Authors : Thuy, Cao Xuan¹ (AUTHOR); Pham, Van Thinh² (AUTHOR); Nguyen, Trinh Thi Nhu Hang³ (AUTHOR)

Subjects: *SACCHAROMYCES cerevisiae; *FERMENTATION; *CIDER (Alcoholic beverage)

• Source: Journal of Food Processing & Preservation. 2/2/2024, p1-17. 17p.

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Antimicrobial Activity of Filtered Far-UVC Light (222 nm) against Different Pathogens.

• Authors : Lorenzo-Leal, Ana C.¹ (AUTHOR); Tam, Wenxi¹ (AUTHOR); Kheyrandish, Ata² (AUTHOR)

• Source: BioMed Research International. 10/31/2023, p1-8. 8p.

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Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China.

• Authors : Wang, Zheng¹ (AUTHOR); Tian, Xiaoling¹ (AUTHOR); Lin, Shunshun¹ (AUTHOR)

Subjects: *BREAD; *DOUGH; *YEASTCHINA

• Source: Journal of Food Processing & Preservation. 10/10/2023, p1-10. 10p.

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Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media.

• Authors : Bekker, Marlize Z.¹ (AUTHOR); Cuijvers, Kathleen M.¹ (AUTHOR); Kulcsar, Allie C.¹ (AUTHOR)

Subjects: *GLUTATHIONE; *FERMENTATION; *YEAST

• Source: Australian Journal of Grape & Wine Research. 2/9/2023, p1-13. 13p.

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Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace.

• Authors : Yasar, Sulhattin¹ (AUTHOR) ; Yerlikaya, Sabire¹ (AUTHOR); Sen Arslan, Hulya¹ (AUTHOR)

Subjects: *LACTIC acid bacteria; *ENTEROCOCCUS; *PROBIOTICS

• Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-13. 13p.

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Biosorption of phenolic compounds from Plinia cauliflora seeds in residual yeast: Kinetic, equilibrium, and bioaccessibility studies.

• Authors : Maroldi, Wédisley Volpato¹ (AUTHOR); Maciel, Giselle Maria² (AUTHOR); Rossetto, Raquel¹ (AUTHOR)

Subjects: *PHENOLS; *ADSORPTION capacity; *YEAST

• Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-9. 9p.

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Identification of as a Gastric Fungus Associated with PD-L1 Expression and Overall Survival of Patients with Gastric Cancer.

• Authors : Zhang, Zhenzhan¹ (AUTHOR); Qiu, Yaopeng¹ (AUTHOR); Feng, Hao¹ (AUTHOR)

• Source: Journal of Immunology Research. 11/9/2022, Vol. 2022, p1-16. 16p. 1 Color Photograph, 2 Charts, 9 Graphs.

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Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter.

• Authors : Wang, Liang¹ (AUTHOR) ; Deng, Kaiwen¹ (AUTHOR); Zhang, Yi¹ (AUTHOR)

Subjects: *FERMENTED milk; *LACTIC acid bacteria; *KEFIR

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-13. 13p.

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Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread.

• Authors : Zhang, Kangyi^1,2 (AUTHOR); Zhang, Can^1,2 (AUTHOR) ; Gao, Lingling^1,2 (AUTHOR)

Subjects: *MICROBIAL diversity; *DOUGH; *FOOD aroma

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-17. 17p.

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