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Bioactive Compounds in Fermented Foods: Health Aspects

1st edition, 2022

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Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle

Waste management (Elmsford), 2021-02, Vol.120, p.762-771

2021

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Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.2110-2120

2020

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Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Food chemistry, 2018-12, Vol.268, p.101-109

2018

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Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India

Food research international, 2018-05, Vol.107, p.216-226

2018

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Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Food science & technology, 2019-06, Vol.107, p.243-248

2019

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Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Food science & technology, 2021-01, Vol.135, p.110246, Article 110246

2021

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Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease

Critical reviews in food science and nutrition, 2024-07, Vol.64 (19), p.6660-6671

2024

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Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes

Journal of agricultural and food chemistry, 2017-10, Vol.65 (40), p.8773-8778

2017

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Protective effects of phenolics rich extract of ginger against Aflatoxin B 1 -induced oxidative stress and hepatotoxicity

Biomedicine & pharmacotherapy, 2017-07, Vol.91, p.415-424

2017

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Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans

mBio, 2021-08, Vol.12 (4), p.e0189121

2021

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Biological detoxification of Aflatoxin B1 by Bacillus licheniformis CFR1

Food control, 2017-01, Vol.71, p.234-241

2017

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Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine

Food chemistry, 2017-12, Vol.237, p.693-700

2017

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Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification

Food chemistry, 2018-03, Vol.242, p.98-105

2018

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Identification and characterization of novel transglycosylating α‐glucosidase from Aspergillus neoniger

Journal of applied microbiology, 2020-12, Vol.129 (6), p.1644-1656

2020

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Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines

Food science & technology, 2022-03, Vol.158, p.113130, Article 113130

2022

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Erratum for Kunyeit et al., “Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans”

mBio, 2021-10, Vol.12 (5), p.e0282821-e0282821

2021

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Protective effects of phenolics rich extract of ginger against Aflatoxin B1 -induced oxidative stress and hepatotoxicity

Biomedicine & pharmacotherapy, 2017-07, Vol.91, p.415-424

2017

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Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1

Applied biochemistry and biotechnology, 2013-09, Vol.171 (1), p.246-260

2013

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Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

mBio, 2019-10, Vol.10 (5)

2019

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Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology

Critical reviews in food science and nutrition, 2023, Vol.63 (17), p.2960-2969

2023

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Yeast–Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine

American journal of enology and viticulture, 2020-04, Vol.71 (2), p.105-113

2020

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Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing

G3 : genes - genomes - genetics, 2023-08, Vol.13 (8)

2023

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Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Food science & technology, 2017-09, Vol.82, p.326-334

2017

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Non‐anthocyanin polyphenolic transformation by native yeast and bacteria co‐inoculation strategy during vinification

Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.1162-1170

2018

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Bioactive Compounds in Fermented Foods: Health Aspects

Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India

Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease

Antiaflatoxigenic and Antimicrobial Activities of Schiff Bases of 2‑Hydroxy-4-methoxybenzaldehyde, Cinnamaldehyde, and Similar Aldehydes

Protective effects of phenolics rich extract of ginger against Aflatoxin B 1 -induced oxidative stress and hepatotoxicity

Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans

Biological detoxification of Aflatoxin B1 by Bacillus licheniformis CFR1

Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine

Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification

Identification and characterization of novel transglycosylating α‐glucosidase from Aspergillus neoniger

Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines

Erratum for Kunyeit et al., “Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans”

Protective effects of phenolics rich extract of ginger against Aflatoxin B1 -induced oxidative stress and hepatotoxicity

Production of Bioethanol from Fermented Sugars of Sugarcane Bagasse Produced by Lignocellulolytic Enzymes of Exiguobacterium sp. VSG-1

Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species

Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology

Yeast–Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine

Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Non‐anthocyanin polyphenolic transformation by native yeast and bacteria co‐inoculation strategy during vinification

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