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Lipid and fatty acid metabolism in Ralstonia eutropha: relevance for the biotechnological production of value-added products

Applied microbiology and biotechnology, 2014-02, Vol.98 (4), p.1469-1483

2014

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Studies on the production of branched-chain alcohols in engineered Ralstonia eutropha

Applied microbiology and biotechnology, 2012-10, Vol.96 (1), p.283-297

2012

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Characterization of an extracellular lipase and its chaperone from Ralstonia eutropha H16

Applied microbiology and biotechnology, 2013-03, Vol.97 (6), p.2443-2454

2013

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Roles of Multiple Acetoacetyl Coenzyme A Reductases in Polyhydroxybutyrate Biosynthesis in Ralstonia eutropha H16

Journal of Bacteriology, 2010-10, Vol.192 (20), p.5319-5328

2010

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Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha

Journal of bioscience and bioengineering, 2016-07, Vol.122 (1), p.64-69

2016

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Characterization and modification of enzymes in the 2-ketoisovalerate biosynthesis pathway of Ralstonia eutropha H16

Applied microbiology and biotechnology, 2015-01, Vol.99 (2), p.761-774

2015

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Corrigendum to “Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha” [J Biosci Bioeng 122 (2016) 64–69]

Journal of bioscience and bioengineering, 2017-05, Vol.123 (5), p.658-658

2017

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A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Food chemistry, 2024-07, Vol.445, p.138718-138718, Article 138718

2024

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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products

Food control, 2022-01, Vol.131, p.108449, Article 108449

2022

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Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Food chemistry, 2024-06, Vol.443, p.138570-138570, Article 138570

2024

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Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Food research international, 2022-01, Vol.151, p.110839-110839, Article 110839

2022

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Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Food chemistry, 2025-01, Vol.463 (Pt 3), p.141381, Article 141381

2025

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Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Food chemistry, 2024-05, Vol.441, p.138297-138297, Article 138297

2024

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Leptin inhibits 1-methyl-4-phenylpyridinium-induced cell death in SH-SY5Y cells

Neuroscience letters, 2006-10, Vol.407 (3), p.240-243

2006

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Intelligent Pd1.7Bi@CeO2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

ACS applied materials & interfaces, 2023-05, Vol.15 (18), p.21804-21818

2023

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Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7539-7549

2023

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Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages

Food chemistry, 2025-01, Vol.463 (Pt 4), p.141468, Article 141468

2025

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Intelligent Pd 1.7 Bi@CeO 2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

ACS applied materials & interfaces, 2023-05, Vol.15 (18), p.21804-21818

2023

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Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Food control, 2022-06, Vol.136, p.108866, Article 108866

2022

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Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Food chemistry, 2022-03, Vol.371, p.131154-131154, Article 131154

2022

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Mini-Review: Biosynthesis of Poly(hydroxyalkanoates)

Polymer reviews, 2009-08, Vol.49 (3), p.226-248

2009

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Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Food hydrocolloids, 2022-12, Vol.133, p.107839, Article 107839

2022

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Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry

Journal of food composition and analysis, 2023-05, Vol.118, p.105213, Article 105213

2023

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Isopropanol production with engineered Cupriavidus necator as bioproduction platform

Applied microbiology and biotechnology, 2014-05, Vol.98 (9), p.4277-4290

2014

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Role of calcium salts in modulating benzoapyrene levels in barbecued pork sausages: A study on quality attributes and safety

Food chemistry, 2024-09, Vol.463 (Pt 3), p.141381

2024

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Lipid and fatty acid metabolism in Ralstonia eutropha: relevance for the biotechnological production of value-added products

Studies on the production of branched-chain alcohols in engineered Ralstonia eutropha

Characterization of an extracellular lipase and its chaperone from Ralstonia eutropha H16

Roles of Multiple Acetoacetyl Coenzyme A Reductases in Polyhydroxybutyrate Biosynthesis in Ralstonia eutropha H16

Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha

Characterization and modification of enzymes in the 2-ketoisovalerate biosynthesis pathway of Ralstonia eutropha H16

Corrigendum to “Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha” [J Biosci Bioeng 122 (2016) 64–69]

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Leptin inhibits 1-methyl-4-phenylpyridinium-induced cell death in SH-SY5Y cells

Intelligent Pd1.7Bi@CeO2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages

Intelligent Pd 1.7 Bi@CeO 2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Mini-Review: Biosynthesis of Poly(hydroxyalkanoates)

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry

Isopropanol production with engineered Cupriavidus necator as bioproduction platform

Role of calcium salts in modulating benzoapyrene levels in barbecued pork sausages: A study on quality attributes and safety

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