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Korean Food Systems: Secrets of the K-Diet for Healthy Aging

1st, 2023

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Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

Bioresource technology, 2010-06, Vol.101 (12), p.4676-4689

2010

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Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients

1st, 2020

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Phenolic Bioactives From Plant-Based Foods for Glycemic Control

Frontiers in endocrinology (Lausanne), 2022-01, Vol.12, p.727503-727503

2022

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Editorial: Advances in microbial bioprocessing to enhance nutritional and functional properties of foods and food ingredients

NFS journal, 2024-06, Vol.35, p.100166, Article 100166

2024

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Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications: a review

Process Biochemistry, 2004-03, Vol.39 (7), p.789-804

Shetty, Kalidas

2004

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Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans

PloS one, 2024-05, Vol.19 (5), p.e0302717-e0302717

2024

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Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities

Journal of food science and technology, 2019-05, Vol.56 (5), p.2687-2699

2019

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Bilberry Anthocyanins Ameliorate NAFLD by Improving Dyslipidemia and Gut Microbiome Dysbiosis

Nutrients, 2020-10, Vol.12 (11), p.3252

2020

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Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1

Applied biochemistry and biotechnology, 2020-10, Vol.192 (2), p.353-366

2020

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Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients

1st, 2019

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Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods

Antibiotics (Basel), 2021-07, Vol.10 (7), p.850

2021

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Mechanisms underlying the antihypertensive effects of garlic bioactives

Nutrition research (New York, N.Y.), 2014-02, Vol.34 (2), p.106-115

2014

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Metabolic Stimulation of Plant Phenolics for Food Preservation and Health

Annual review of food science and technology, 2014-01, Vol.5 (1), p.395-413

2014

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Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice

Nutrients, 2022-01, Vol.14 (1), p.227

2022

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Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Frontiers in microbiology, 2020-07, Vol.11, p.1515-1515

2020

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Aqueous spice extracts as alternative antimycotics to control highly drug resistant extensive biofilm forming clinical isolates of Candida albicans

PloS one, 2023-06, Vol.18 (6), p.e0281035-e0281035

2023

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Natural elicitors enhanced suberin polyphenolic accumulation in wounded potato tuber tissues

Frontiers in plant science, 2024-05, Vol.15, p.1384602

2024

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Neuroprotective Potential of Non-Digestible Oligosaccharides: An Overview of Experimental Evidence

Frontiers in pharmacology, 2021-08, Vol.12, p.712531

2021

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Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation

Food research international, 2015-11, Vol.77, p.194-203

2015

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Tannin-Tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Foods, 2020-04, Vol.9 (4), p.490

2020

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Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization

Frontiers in microbiology, 2023-02, Vol.14, p.1043430-1043430

2023

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Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated barley (Hordeum vulgare L.) sprouts using bioprocessed elicitors

Food Science and Biotechnology, 2019, 28(4), , pp.1093-1106

2019

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Phenolic-linked variation in strawberry cultivars for potential dietary management of hyperglycemia and related complications of hypertension

Bioresource technology, 2010, Vol.101 (1), p.404-413

2010

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Phenolic bioactive-linked antioxidant, anti-hyperglycemic, and antihypertensive properties of sweet potato cultivars with different flesh color

Horticulture, environment and biotechnology, 2023-10, Vol.64 (5), p.877-893

2023

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Korean Food Systems: Secrets of the K-Diet for Healthy Aging

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients

Phenolic Bioactives From Plant-Based Foods for Glycemic Control

Editorial: Advances in microbial bioprocessing to enhance nutritional and functional properties of foods and food ingredients

Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications: a review

Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans

Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities

Bilberry Anthocyanins Ameliorate NAFLD by Improving Dyslipidemia and Gut Microbiome Dysbiosis

Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1

Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients

Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods

Mechanisms underlying the antihypertensive effects of garlic bioactives

Metabolic Stimulation of Plant Phenolics for Food Preservation and Health

Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Aqueous spice extracts as alternative antimycotics to control highly drug resistant extensive biofilm forming clinical isolates of Candida albicans

Natural elicitors enhanced suberin polyphenolic accumulation in wounded potato tuber tissues

Neuroprotective Potential of Non-Digestible Oligosaccharides: An Overview of Experimental Evidence

Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation

Tannin-Tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization

Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated barley (Hordeum vulgare L.) sprouts using bioprocessed elicitors

Phenolic-linked variation in strawberry cultivars for potential dietary management of hyperglycemia and related complications of hypertension

Phenolic bioactive-linked antioxidant, anti-hyperglycemic, and antihypertensive properties of sweet potato cultivars with different flesh color

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