Copertina

Classifying dextrans and levans from sugar crop processing microbial isolates with FTIR spectroscopy, machine learning and genomics

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Evan Terrell, Gillian O Bruni, Yunci Qi
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Evaluation of acetoin production and recovery from under‐utilized sugar streams
di: Evan Terrell, et al.
Pubblicazione: (2026)

Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
di: Zhi‐Wei Guo, et al.
Pubblicazione: (2024)

Rapid Raman spectroscopy analysis assisted with machine learning: a case study on Radix Bupleuri
di: Fangjie Guo, et al.
Pubblicazione: (2024)

Qingzhuan dark tea polysaccharides‐zinc alleviates dextran sodium sulfate‐induced ulcerative colitis
di: Min Zheng, et al.
Pubblicazione: (2024)

Rhizosphere microbial community assembly as influenced by reductive soil disinfestation to resist successive cropping obstacle
di: Li Qingshan, et al.
Pubblicazione: (2024)

Enhancing β‐carotene bioavailability and protective effects for dextran sodium sulfate‐induced colitis with sesame protein hydrolysate nanoparticles
di: Dounya Zad Oumeddour, et al.
Pubblicazione: (2025)

The Quasipaa spinosa skin peptide GFGFGGF prevents dextran sodium sulfate‐induced colitis by improving the intestinal barrier and gut microbiota
di: Yingjian Su, et al.
Pubblicazione: (2025)

Ulva lactuca polysaccharides combined with fecal microbiota transplantation ameliorated dextran sodium sulfate‐induced colitis in C57BL/6J mice
di: Zhengqi Liu, et al.
Pubblicazione: (2024)

Protective effect of soluble dietary fiber from Rosa roxburghii Tratt residue on dextran sulfate sodium‐induced ulcerative colitis by regulating serum metabolism and NF‐κB pathway in mice
di: Lilang Li, et al.
Pubblicazione: (2024)

Optimizing the winemaking process: NIR spectroscopy and e‐nose analysis for the online monitoring of fermentation
di: Eleonora Littarru, et al.
Pubblicazione: (2024)

High‐pressure processing of freshly cut vegetables: influence on organoleptic properties, microbial load and trace element bioaccessibility
di: Ana Hinojosa‐Luna, et al.
Pubblicazione: (2026)

Do sugar substitutes affect quality characteristics and HMF levels of cakes?
di: Rana Nagihan Akder, et al.
Pubblicazione: (2025)

Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains
di: Duqin Zhang, et al.
Pubblicazione: (2024)

Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis
di: María del Prado García‐Aparicio, et al.
Pubblicazione: (2025)

Modeling effects of climate change on crop phenology and yield of wheat–maize cropping system and exploring sustainable solutions
di: Junaid Nawaz Chauhdary, et al.
Pubblicazione: (2025)

Investigating the impact of climate variables on the organic honey yield in Turkey using XGBoost machine learning
di: Ayca Nur Sahin Demirel
Pubblicazione: (2024)

Complete chloroplast genome of Triticum aestivum cultivar ‘ Keumkang ’ from Korea ( Poaceae ) and comparative chloroplast genomes of the members of the Triticum genus
di: Kang‐Rae Kim, et al.
Pubblicazione: (2026)

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables
di: Gabriel Oliveira Horta, et al.
Pubblicazione: (2025)

High‐throughput methods for measuring protein extractability in sugar beet ( Beta vulgaris L.) leaves
di: Hugo Rijken, et al.
Pubblicazione: (2025)

Ultrasound‐assisted intensification of Maillard reaction involving reducing sugars from sawdust and demonstrating the effectiveness for enhanced plant growth
di: Priya Yadav, et al.
Pubblicazione: (2025)

Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation
di: Yueguang Wang, et al.
Pubblicazione: (2025)

Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques
di: Ciro Orecchio, et al.
Pubblicazione: (2024)

The use of heat‐treated whey protein isolate as a natural emulsifier in fat‐filled whey powder with a pre‐emulsification process
di: Hongjuan Li, et al.
Pubblicazione: (2024)

Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry
di: Hongjun Zheng, et al.
Pubblicazione: (2025)

Immature dates as a sustainable sugar substitute in functional confection: effects on product characteristics and shelf stability
di: Nidhi Attri, et al.
Pubblicazione: (2025)

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
di: Luming Wen, et al.
Pubblicazione: (2024)

Sugar/sugar alcohol with glycerol as co‐plasticizers for high‐content starch/PBAT blown films: from fine structure to physicochemical properties
di: Yuntong Wu, et al.
Pubblicazione: (2024)

Thermal image evaluation of crop diseases in the incubation period
di: Yaya Yang, et al.
Pubblicazione: (2024)

Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
di: Zirou Xiao, et al.
Pubblicazione: (2024)

Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
di: Vishakha Bisht, et al.
Pubblicazione: (2024)

Molecular descriptor driven QSPR modeling of Papp, TEER and Efflux Ratio from Caco‐2 cells using machine learning for various phytochemicals
di: Jin‐Woo Kim, et al.
Pubblicazione: (2026)

Importance of interaction between the matrix effect and microbial metabolism in the bioavailability of lignans
di: Susana Langa, et al.
Pubblicazione: (2025)

Research on microbial diversity and nutritional flavor formation of Xianju wheat paste
di: Yao Xiao, et al.
Pubblicazione: (2024)

Seasonal dynamics of the microbial community in a strong‐flavor baijiu fermentation
di: Lingjuan Li, et al.
Pubblicazione: (2024)

Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by pH ‐cycle technique
di: Yixin Dai, et al.
Pubblicazione: (2026)

Assessing the temporal profile and liking of sugar‐free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A
di: Gabriel Almeida Rodrigues Martins, et al.
Pubblicazione: (2025)

Hot water mobilizes the metabolism of energy, soluble sugar, cell wall, and phenolics to cope with chilling injury in postharvest snap beans
di: Na Lv, et al.
Pubblicazione: (2024)

Mapping China's reserved arable lands and its sustainable cropping layout
di: Huicong Chen, et al.
Pubblicazione: (2024)

Brassica oleracea as a functional crop: phytochemical potential and sustainable applications
di: Rhythm Mittal, et al.
Pubblicazione: (2025)

Current status and obstacles of narrowing yield gaps of four major crops
di: Wenmeng Zhang, et al.
Pubblicazione: (2024)