Application of probiotics in candidiasis management

José Carlos Andrade, Sunil Kumar, Awanish Kumar +2

Critical Reviews in Food Science and Nutrition

Probiotics and Fermented Foods

Candidiasis (e.g., oral, gastrointestinal, vaginal, urinary tract, systemic) is a worldwide growing problem, since antifungal resistance and immunosuppression states are rising. To address this...

DOI →

2021Academic literature37 citations Open Access

NMR in the Service of Wine Differentiation

Marko Viskić, Luna Maslov Bandić, Ana-Marija Jagatić Korenika +1

Foods

Fermentation and Sensory Analysis

NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components...

Research Library

Application of probiotics in candidiasis management

NMR in the Service of Wine Differentiation

Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

Determination of Xinjunan pesticide residue in foodstuffs of plant origin by a modified QuEChERS method and ultra performance liquid chromatography-tandem mass spectrometry

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)

Emerging role of nutritional short-chain fatty acids (SCFAs) against cancer via modulation of hematopoiesis

Taxonomic Composition and Diversity of the Gut Microbiota in Relation to Habitual Dietary Intake in Korean Adults

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations

PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili

Linking the antimicrobial and anti-inflammatory effects of immortelle essential oil with its chemical composition – The interplay between the major and minor constituents

Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States

Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils

Infrared convective drying of walnut with energy-exergy perspective

Antiviral and immunological activity of zinc and possible role in COVID-19

Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch

The use of alternative sweeteners (sucralose and stevia) in healthy soft-drink beverages, enhances the bioavailability of polyphenols relative to the classical caloric sucrose

Supermolecular structures of recrystallized starches with amylopectin side chains modified by amylosucrase to different chain lengths

A Review on Sarcocornia Species: Ethnopharmacology, Nutritional Properties, Phytochemistry, Biological Activities and Propagation

Source of gut microbiota determines oat β-glucan degradation and short chain fatty acid-producing pathway

Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid

Global dietary convergence from 1970 to 2010 altered inequality in agriculture, nutrition and health

Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality

Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization

Genotypic diversity of quality traits in Chinese foxtail millet (Setaria italica L.) and the establishment of a quality evaluation system

Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications

Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

The past and future of ovotransferrin: Physicochemical properties, assembly and applications

Understanding the association between date labels and consumer-level food waste

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein

A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage

Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390

Dynamic remodeling of host membranes by self-organizing bacterial effectors

Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria

Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

Study on structural characterization, physicochemical properties and digestive properties of euryale ferox resistant starch

Isolation and characterization of new phage vB_CtuP_A24 and application to control Cronobacter spp. in infant milk formula and lettuce

Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine

Elemental Analysis and Phenolic Profiles of Selected Italian Wines

Artificial intelligence in food system: Innovative approach to minimizing food spoilage and food waste

Immune and metabolic effects of African heritage diets versus Western diets in men: a randomized controlled trial

Commercial and regulatory frameworks for postbiotics: an industry-oriented scientific perspective for non-viable microbial ingredients conferring beneficial physiological effects

Artificial Intelligence in Agro-Food Systems: From Farm to Fork