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1. Analysis of bioactive compounds in lyophilized aqueous extracts of barley sprouts

   The objective of this study was to characterize the lyophilized aqueous extracts of barley variety Esmeralda and Perla ungerminated and germinated...

   Abigail García Castro, Fabiola. A. Guzmán Ortiz, ... Alma D. Román-Gutiérrez in Journal of Food Measurement and Characterization

   Article 24 May 2024
   

2. Engineering transcriptional regulation of pentose metabolism in Rhodosporidium toruloides for improved conversion of xylose to bioproducts

   Efficient conversion of pentose sugars remains a significant barrier to the replacement of petroleum-derived chemicals with plant biomass-derived...

   Samuel T. Coradetti, Paul A. Adamczyk, ... John M. Gladden in Microbial Cell Factories

   Article Open access 03 August 2023
   

3. Stability analysis for Butlerov chemical reaction in batch reactor

   In the present paper, we study the productivity of sugars, the formation of which is involved from formaldehyde through an original Butlerov chemical...

   Hirokazu Komatsu, Hiroshi Yokota in Journal of Mathematical Chemistry

   Article 11 December 2022
   

4. Hypothetical protein CuvA (Rv1422) from Mycobacterium tuberculosis H37Rv interacts with uridine diphosphate N-acetylglucosamine as a key precursor of cell wall

   Mycobacterium tuberculosis CuvA (Rv1422, MtCuvA) has previously been suggested that it may play a critical role in nutrient utilization and cell wall...

   Yoon Chae Jeong, Jihyun Park, ... Ki Seog Lee in Applied Biological Chemistry

   Article Open access 25 November 2023
   

5. Authentication of honey through chemometric methods based on FTIR spectroscopy and physicochemical parameters

   This study describes the use of infrared spectroscopy and physicochemical parameters combined with chemometric tools to unveil adulteration of honey...

   Samir Cherigui, Ilyas Chikhi, ... Alain Muselli in Journal of Food Measurement and Characterization

   Article 24 April 2024
   

6. Role of Temperature and Additives

   Brewing has evolved due to the rise of small-batch beers and microbreweries. Temperature management is crucial for converting complex carbohydrates...

   Manju Nehra, Nishant Grover, ... Rahul Thory in Fruit Fortification of Craft Beer

   Chapter 2024
   

7. Hyaluronic acid production by Streptococcus zooepidemicus MW26985 using potato peel waste hydrolyzate

   In this research, we examined the production of hyaluronic acid (HA) by Streptococcus zooepidemicus strain MW26985 using different substrates and...

   Seyedali Mousavi, Razieh Esfandiar, Ghasem Najafpour-Darzi in Bioprocess and Biosystems Engineering

   Article 30 May 2024
   

8. Intake of free sugar among children and adolescents in Germany declines – current results of the DONALD study

   Purpose

   Our recent analysis reported decreasing trends in intake of free sugar in children and adolescents in Germany. Here we set out to update this...

   Ines Perrar, Ute Alexy, Ute Nöthlings in European Journal of Nutrition

   Article Open access 05 July 2024
   

9. Alcohol Content: Traditional and Advanced Methods

   Ethanol is the major compound produced during wine alcoholic fermentation from grape juice sugars (glucose and fructose). Due to its toxicity, legal...

   Fernanda Cosme, Luís Filipe-Ribeiro, Fernando M. Nunes in Basic Protocols in Enology and Winemaking

   Chapter 2023
   

10. Development of a ¹³ C NMR spectroscopic method for the determination of sucrose, fructose, and glucose in pumpkin (Cucurbita maxima)

    A simple, cost-effective, and environmentally friendly ¹³ C NMR method was developed and validated for the determination of sucrose, fructose, and...

    Mulu Hagos, Estifanos Ele Yaya, ... Mesfin Redi-Abshiro in Journal of Food Measurement and Characterization

    Article 23 June 2023
    

11. Measuring Enzyme Kinetics of Glycoside Hydrolases Using the 3,5-Dinitrosalicylic Acid Assay

    Use of the 3,5-dinitrosalicylic acid reagent allows the simple, rapid quantification of reducing sugars. The method can be used for analysis of...

    He Li, Lauren S. McKee in Carbohydrate-Protein Interactions

    Protocol 2023
    

12. The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice

    The effects of concentration by outdoor (OCM) and vacuum (VCM) and traditional (TCM) methods for the production of molasses from fresh grape juice...

    Aziz Korkmaz in Journal of Food Measurement and Characterization

    Article 13 January 2023
    

13. Rapid fractionation of corn stover by microwave-assisted protic ionic liquid [TEA][HSO₄] for fermentative acetone–butanol–ethanol production

    Background

    The use of ionic liquids (ILs) to fractionate lignocelluloses for various bio-based chemicals productions is in the ascendant. On this...

    Yankun Wang, Di Cai, ... Peiyong Qin in Biotechnology for Biofuels and Bioproducts

    Article Open access 07 May 2024
    

14. Non-targeted discovery of high-value bio-products in Nicotiana glauca L: a potential renewable plant feedstock

    The evaluation of plant-based feedstocks is an important aspect of biorefining. Nicotiana glauca is a solanaceous, non-food crop that produces large...

    Natalia Carreno-Quintero, Takayuki Tohge, ... Paul D. Fraser in Bioresources and Bioprocessing

    Article Open access 18 January 2024
    

15. Polyhydroxyalkanoates Production from Cacao Fruit Liquid Residues Using a Native Bacillus megaterium Strain: Preliminary Study

    Cacao mucilage exudates (CMEs), byproducts of cacao beans fermentation, are effluents rich in sugars and low-molecular-weight organic acids. In this...

    Mabel J. Quintero-Silva, Silvia J. Suárez-Rodríguez, ... Marianny Y. Combariza in Journal of Polymers and the Environment

    Article Open access 20 September 2023
    

16. Bioprocess development of 2, 3-butanediol production using agro-industrial residues

    The valorization of agricultural and industrial wastes for fuel and chemical production benefits environmental sustainability. 2, 3-Butanediol...

    Sulfath Hakkim Hazeena, Narasinha J. Shurpali, ... Parameswaran Binod in Bioprocess and Biosystems Engineering

    Article Open access 12 August 2022
    

17. Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

    The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring...

    F. Torregrossa, L. Cinquanta, ... P. Conte in European Food Research and Technology

    Article Open access 22 February 2024
    

18. Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

    The study aimed to evaluate the impact of long and short fermentation on the sensory and nutritional properties of French sourdough and yeast bread....

    Romane Troadec, Stéphanie Regnault, ... Céline Jouquand in European Food Research and Technology

    Article 18 July 2023
    

19. Spruce sugars and poultry hydrolysate as growth medium in repeated fed-batch fermentation processes for production of yeast biomass

    The production of microbial protein in the form of yeast grown on lignocellulosic sugars and nitrogen-rich industrial residues is an attractive...

    David Lapeña, Pernille M. Olsen, ... Svein J. Horn in Bioprocess and Biosystems Engineering

    Article Open access 27 December 2019
    

20. A Low-Volume, Parallel Copper-Bicinchoninic Acid (BCA) Assay for Glycoside Hydrolases

    The quantitation of liberated reducing sugars by the copper-bicinchoninic acid (BCA) assay provides a highly sensitive method for the measurement of...

    Gregory Arnal, Mohamed A. Attia, ... Harry Brumer in Carbohydrate-Protein Interactions

    Protocol 2023