The spoilage yeast Zygosaccharomyces bailii: Foe or friend?
Sign Up to like & getrecommendations! Published in 2017 at "Yeast"
DOI: 10.1002/yea.3238
Abstract: Zygosaccharomyces bailii is a non‐Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high‐sugar and canned foods.… read more here.
Keywords: spoilage; zygosaccharomyces bailii; foe friend; yeast zygosaccharomyces ... See more keywords
Foe to Friend: Supramolecular Nanomedicines Consisting of Natural Polyphenols and Bortezomib.
Sign Up to like & getrecommendations! Published in 2018 at "Nano letters"
DOI: 10.1021/acs.nanolett.8b03015
Abstract: Bortezomib (BTZ) is a first-in-class boronate proteasome inhibitor used for cancer therapy, but its therapeutic efficacy is usually inhibited by dietary polyphenols due to boronate-catechol complexation. Benefiting from such dynamic covalent chemistry, herein we describe… read more here.
Keywords: foe friend; supramolecular nanomedicines; friend supramolecular; consisting natural ... See more keywords
Bacteriophages in Food Applications: From Foe to Friend.
Sign Up to like & getrecommendations! Published in 2019 at "Annual review of food science and technology"
DOI: 10.1146/annurev-food-032818-121747
Abstract: Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the… read more here.
Keywords: applications foe; foe friend; bacteriophages food; biology ... See more keywords