Cover Image

Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Julia Steenkamp, Graham Hepworth, Kate Howell
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Food Frontiers
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Orange Juice Enriched With Blood Orange Pomace: Effect of Fermentation by Lactic Acid Bacteria and In Vitro Digestion on Orange Bioactive Compounds
by: Dilara Nur Dikmetas, et al.
Published: (2025)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements
by: Abouzar Ghasemi, et al.
Published: (2025)

Polysaccharides From Fermented Cordyceps Mycelium: In‐Depth Structural Characterization by Partial Acid Hydrolysis, Methylation and NMR Spectroscopy
by: Junqiao Wang, et al.
Published: (2025)

Structure Properties of Gallic Acid‐Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement
by: Francisco Javier Leyva‐Jiménez, et al.
Published: (2025)

Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions
by: Leyu Wang, et al.
Published: (2024)

Physicochemical Properties, Digestibility, and Multiscale Structure Evolution of Quinoa Starch During Lactobacillus rhamnosus Fermentation
by: Tao Xu, et al.
Published: (2026)

Bioactive Compounds Derived From Natural Foods Against Metabolic Syndrome and the Advances of Resveratrol and Caffeic Acid in Microbial Cell Factory Production: A Review
by: Tao Li, et al.
Published: (2025)

Food for Thought: How Culture Shapes Intentions to Reduce Food Waste in South Africa
by: Wibke Heidig, et al.
Published: (2025)

Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice
by: Shiyi Lu, et al.
Published: (2025)

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir
by: Zhenyi Qiao, et al.
Published: (2025)

Micronutrient Density of the Global Food Supply
by: Nick W. Smith, et al.
Published: (2025)

Food for Thought: A Systematic Review and Meta‐Analysis on the Effects of Ultra‐Processed Foods on Cognition in Children and Adolescents
by: Lan Nguyen, et al.
Published: (2025)

Noni ( Morinda citrifolia L.) Fermented Juice Inhibits Tumor Progression of Breast Cancer Angiogenesis Through Suppressing NF‐κB Signaling
by: Baijian Wu, et al.
Published: (2026)

Food Safety in Developing Countries: Common Foodborne and Waterborne Illnesses, Regulations, Organizational Structure, and Challenges of Food Safety in the Context of Nepal
by: Deepak Subedi, et al.
Published: (2024)

Identification of the Heptapeptide PR7 and Octapeptide SF8 With Potent Antioxidative and Angiotensin Converting Enzyme Inhibitory Activity From the Fermented Dairy By‐Product “Buttermilk”
by: Osama Magouz, et al.
Published: (2024)

Microalgae: A Solution for Food Security and Multiplanetary Farming
by: Xiulan Xie, et al.
Published: (2025)

Advancements in Identification of Low‐Molecular‐Weight Peptides in Food Protein Hydrolysates
by: Zhihui Chang, et al.
Published: (2025)

Effects of Miracle Fruit Doses on Modifying the Tastes of Solutions and Foods: A Pilot Study
by: Shashya Diyapaththugama, et al.
Published: (2026)

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications
by: Zafarullah Muhammad, et al.
Published: (2026)

UV‐C Inactivation of Target Bacteria and Fungi Screened via Selenium‐Sand Melon Surface Metagenomics With Modeling of Fungal Inactivation Kinetics
by: Meng‐Yao Fan, et al.
Published: (2025)

Natural Products Targeting Notch Signaling in Cancer: Mechanistic Insights and Food‐Based Chemoprevention Potential
by: Rabab Fatima, et al.
Published: (2025)

Healthful Diet and Nutritional Food as a Preventive and Interventional Paradigm in the Face of Microplastic and Nanoplastic Crisis
by: Hongkang Zhu, et al.
Published: (2025)

Iron Ion‐Mediated Nitrogen‐Doped Carbon Dot Fluorescence Sensing for Accurate Detection of Fluoroquinolone in Food
by: Jinyan Luo, et al.
Published: (2025)

Tune Your Appetite: How Music Impacts Food Choice, Intake, and Emotions During a Meal
by: Phatharachanok Siangphloen, et al.
Published: (2025)

Exploring the Role of Acrylamide in Food Allergy via Dendritic Cell‐Dependent Th2 Immune Responses
by: Xue Feng, et al.
Published: (2025)

Perfluorodecanoic Acid Induces Metabolic Dysfunction‐Associated Steatotic Liver via the FTO/m 6 A/IL18/ADIRF‐Mediated Lipogenesis Pathway and the Protective Effect of Dietary Folic Acid
by: Chen Wang, et al.
Published: (2026)

Machine Learning for Precise Identification of Royal Jelly From Various Food Sources With Stable Isotope and Physicochemical Properties
by: Zhaolong Liu, et al.
Published: (2025)

Medicine‐Food Plant Polysaccharides Modulate Diabetes and Diabetic Complications Through Maintaining Gut Function: A Review
by: Yi Long, et al.
Published: (2025)

Mercury(II)‐Triggered Oxidase‐Like Activity of CoSe 2 @Au NPs for Dual‐Mode Detection in Food
by: Jingkang Wang, et al.
Published: (2025)

Atmospheric‐Pressure Cold Plasma: A Next‐Generation Nonthermal Technology for Enhancing Food Safety, Quality, and Shelf Life
by: Mohammad Keewan, et al.
Published: (2025)

Salicylic Acid Delays Grape Softening by Regulating Cell Wall, Cuticular Wax, and Phenylpropanoid Metabolism
by: Guihua Zeng, et al.
Published: (2026)

A Comprehensive Review on Inkjet‐Printed Intelligent Food Packaging Materials: Principle, Ink Formulation, Functional Inks, and Potential Applications
by: Siyi Liu, et al.
Published: (2025)

Color‐Coding Dietary Proteins by Source Based on Impacts of Their Production and Consumption on the Planet and the People—Redefining Proteins in the Future Food Systems
by: Tadesse Fikre Teferra
Published: (2025)

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization
by: Zhengyang Cheng, et al.
Published: (2025)

Unraveling the Amino Acid Synthesis in Maturity Sesame Seeds Based on the Integrative Analysis of Transcriptome and Metabolome
by: Yinping Zhang, et al.
Published: (2024)

Unlocking the Link of Twin Profiles of Plasma Fatty Acids and Genetic Risk and Their Interactions With Incident Dementia
by: Hao Ye, et al.
Published: (2025)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development
by: Md. Sakhawot Hossain, et al.
Published: (2025)

Bioactive Phytochemical Compounds in Medicago sativa L. (Alfalfa): A Systematic Review of Biological Properties and Therapeutic Relevance in Nutraceutical and Functional Food Implications
by: Parham Joolaei Ahranjani, et al.
Published: (2025)

Valorizing Agro‐Food Waste for Nutraceutical Development: Sustainable Approaches for Managing Metabolic Dysfunction‐Associated Steatotic Liver Disease and Related Co‐Morbidities
by: Laura Comi, et al.
Published: (2024)

Glucomannan from Dendrobium officinale Alleviates Colitis via Modulating Gut Microbiota and Upregulating Deoxycholic Acid Production
by: Jie Xu, et al.
Published: (2025)