المؤلفون: Zhang XF; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Qi Y; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Zhang YP; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Deng JL; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Chen XL; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Li RN; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Zhou QL; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China., Fan JM; Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, China.

المصدر: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024 Sep; Vol. 64 (26), pp. 9514-9531. Date of Electronic Publication: 2023 May 19.

نوع المنشور: Systematic Review; Journal Article; Meta-Analysis; Review

بيانات الدورية: Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1549-7852 (Electronic) Linking ISSN: 10408398 NLM ISO Abbreviation: Crit Rev Food Sci Nutr Subsets: MEDLINE

مواضيع طبية MeSH: Prediabetic State*/diet therapy , Randomized Controlled Trials as Topic* , Fermented Foods* , Blood Glucose*/metabolism , Insulin Resistance* , Blood Pressure*, Humans ; Diabetes Mellitus, Type 2 ; Diabetes Mellitus

المؤلفون: Tarantini A; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy; University of Bari, Soil, Plant and Food Science Department (Di.S.S.P.A), Bari, Italy., Crupi P; Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy., Ramires FA; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy., D'Amico L; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy., Romano G; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy., Blando F; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy., Branco P; Eurolive Spa, 73100, Lecce, Italy., Clodoveo ML; Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy., Corbo F; Dipartimento di Farmacia-Scienze Del Farmaco, Università Degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona, 4-70125, Bari, Italy., Cardinali A; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Bari, 70126, Italy., Bleve G; Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy. Electronic address: gianluca.bleve@ispa.cnr.it.

المصدر: Food microbiology [Food Microbiol] 2024 Sep; Vol. 122, pp. 104537. Date of Electronic Publication: 2024 Apr 11.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Olea*/microbiology , Olea*/chemistry , Fermentation* , Fermented Foods*/microbiology , Fermented Foods*/analysis , Pasteurization*, Food Microbiology ; Antioxidants/metabolism ; Antioxidants/analysis ; Fruit/microbiology ; Phenols/analysis ; Phenols/metabolism

المؤلفون: Hou J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China., Zhang QK; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China., Zhang RY; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China., Li SY; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China., Liu YY; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China., Cui HL; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China. Electronic address: cuihenglin@ujs.edu.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114738. Date of Electronic Publication: 2024 Jul 06.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Fermented Foods*/microbiology , Fermentation* , Sodium Chloride*/chemistry, Enzyme Stability ; Fish Products/analysis ; Hydrogen-Ion Concentration ; Halococcus/metabolism ; Archaeal Proteins/metabolism ; Archaeal Proteins/chemistry ; Peptide Hydrolases/metabolism ; Temperature

المؤلفون: Tadesse BT; National Food Institute, Research Group for Microbial Biotechnology and Biorefining, Technical University of Denmark, Lyngby 2800, Denmark.; Novo Nordisk Foundation Center for Biosustainability, Lyngby 2800, Denmark., Gu L; Department of Bio- and Chemical Engineering, Aarhus University, Gustav Wieds vej 10, Aarhus 8000, Denmark., Solem C; National Food Institute, Research Group for Microbial Biotechnology and Biorefining, Technical University of Denmark, Lyngby 2800, Denmark., Mijakovic I; Novo Nordisk Foundation Center for Biosustainability, Lyngby 2800, Denmark.; Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden., Jers C; Novo Nordisk Foundation Center for Biosustainability, Lyngby 2800, Denmark.

المصدر: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Aug 14; Vol. 72 (32), pp. 18089-18099. Date of Electronic Publication: 2024 Aug 05.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Enterococcus*/metabolism , Enterococcus*/genetics , Probiotics*/metabolism , Fermented Foods*/microbiology , Fermented Foods*/analysis , Listeria monocytogenes*/metabolism , Listeria monocytogenes*/genetics , Listeria monocytogenes*/growth & development , Bacteriocins*/metabolism , Bacteriocins*/genetics, Food Microbiology ; Food Safety

المؤلفون: He W; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Bertram HC; Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark., Yin JY; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Nie SP; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.

المصدر: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Aug 14; Vol. 72 (32), pp. 17730-17745. Date of Electronic Publication: 2024 Jul 30.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Bone Density* , Fermented Foods*/microbiology , Fermented Foods*/analysis , Osteoporosis*/prevention & control , Osteoporosis*/metabolism , Lactobacillus*/metabolism , Fermentation*, Humans ; Animals ; Gastrointestinal Microbiome ; Probiotics

المؤلفون: Yang Q; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Bai Y; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Liu S; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China.; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Han X; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China.; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Liu T; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China.; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Ma D; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China.; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China., Mao J; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China.; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China.; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.

المصدر: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Aug 07; Vol. 72 (31), pp. 17465-17480. Date of Electronic Publication: 2024 Jul 24.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5118 (Electronic) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Tyramine*/metabolism , Phenethylamines*/metabolism , Phenethylamines*/chemistry , Bacterial Proteins*/genetics , Bacterial Proteins*/metabolism , Bacterial Proteins*/chemistry , Lactobacillus*/enzymology , Lactobacillus*/genetics , Lactobacillus*/metabolism , Fermented Foods*/microbiology , Fermented Foods*/analysis, Molecular Docking Simulation ; Kinetics ; Oxidoreductases/metabolism ; Oxidoreductases/genetics ; Oxidoreductases/chemistry ; Fermentation

المؤلفون: Sahin T; Division of Periodontology, Faculty of Dentistry, Abant İzzet Baysal University, Bolu, Turkey. sahintugba1432@gmail.com.

المصدر: BMC oral health [BMC Oral Health] 2024 Jul 26; Vol. 24 (1), pp. 849. Date of Electronic Publication: 2024 Jul 26.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: BioMed Central Country of Publication: England NLM ID: 101088684 Publication Model: Electronic Cited Medium: Internet ISSN: 1472-6831 (Electronic) Linking ISSN: 14726831 NLM ISO Abbreviation: BMC Oral Health Subsets: MEDLINE

مواضيع طبية MeSH: Probiotics*/therapeutic use , Peri-Implantitis*/prevention & control , Fermented Foods*, Humans ; Cross-Sectional Studies ; Male ; Female ; Middle Aged ; Adult ; Dental Implants/adverse effects ; Mucositis/prevention & control ; Surveys and Questionnaires ; Stomatitis/prevention & control ; Stomatitis/etiology

المؤلفون: Cao K; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China., Wu J; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China., Wan X; State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China., Hou Y; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China., Zhang C; State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China., Wang Y; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China., Zhang L; College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China., Yang W; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China., He Y; State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China. Electronic address: heyang@tsingtao.com.cn., Wu R; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China. Electronic address: rinawu@syau.edu.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 187, pp. 114366. Date of Electronic Publication: 2024 Apr 19.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Beer*/analysis , Beer*/microbiology , Gas Chromatography-Mass Spectrometry* , Solid Phase Microextraction* , Odorants*/analysis , Fermentation* , Volatile Organic Compounds*/analysis , Fermented Foods*/microbiology , Fermented Foods*/analysis , Yeasts*/isolation & purification , Yeasts*/metabolism, Food Microbiology

المؤلفون: Jin R; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Song J; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Liu C; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Lin R; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Liang D; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Aweya JJ; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Weng W; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China., Zhu L; Institute of Urban Environment, Chinese Academy of Science, Xiamen, China., Shang J; Key Laboratory of Bionic Engineering, College of Biological and Agricultural Engineering, Jilin University, Changchun, China., Yang S; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China.

المصدر: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Jul; Vol. 23 (4), pp. e13388.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE

مواضيع طبية MeSH: Fermented Foods*/microbiology , Fermentation* , Food Microbiology*, Microbiota ; Food Quality ; Bacteria

المؤلفون: Bae S; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: tnqls7446@korea.ac.kr., Choi YJ; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: yjchoi85@wikim.re.kr., Park SE; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: parkse@korea.ac.kr., Kim EJ; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: yci3431@korea.ac.kr., Lee MJ; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: leemj@wikim.re.kr., Chung YB; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: ybchung@wikim.re.kr., Park SH; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: shpark@wikim.re.kr., Min SG; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: skmin@wikim.re.kr., Ku KM; Department of Plant Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: ku_km@korea.ac.kr., Seo HY; Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hyseo@wikim.re.kr., Son HS; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. Electronic address: sonhs@korea.ac.kr.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 188, pp. 114476. Date of Electronic Publication: 2024 May 09.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Seasons* , Brassica*/microbiology , Brassica*/metabolism , Fermented Foods*/microbiology , Fermented Foods*/analysis , Fermentation* , Food Microbiology*, Metabolome ; Microbiota ; Weissella/metabolism