|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Curcumin-from molecule to biological function显示文摘 | Esatbeyoglu T Huebbe P Ernst I M | 2012 | Angew Chem Int Ed Engl2012，51，22： | 1 |
| 2 | Curcumin from molecule to biological function 显示文摘 | ESATBEYOGLU T HUEBBE P ERNST I M | 2012 | Angew Chem Int Ed Engl2012，51，22： | 1 |
| 3 | Biochanin A and pmnetin improve epithelial barrier function in intestinal CaCo-2 cells via down regulation of ERK, NF-KB, and tyrosine phosphorylation显示文摘 | Piegholdt S Pallauf K Esatbeyoglu T | 2014 | Free Radio Biol Med2014，70，： | 1 |
| 4 | Curcumin-from molecule to biological function显示文摘 | Esatbeyoglu T Huebbe P Ernst IM | 2012 | Angew Chem Int Ed Engl2012，51，22： | 1 |
| 5 | Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol 显示文摘 | Esatbeyoglu T Ulbrich K Rehberg C | 2015 | Food Funct2015，6，3： | 1 |
| 6 | Curcumin from molecule to biological function显示文摘 | Esatbeyoglu T Huebbe P Ernst IM | | 0，，22： | 1 |
| 7 | Curcumin--from molecule tobiological function 显示文摘 | Esatbeyoglu T Huebbe P Ernst IM | 2012 | Angew Chem Int Ed Engl2012，51，22： | 1 |
| 8 | Curcumin from mol- ecule to biological function 显示文摘 | Esatbeyoglu T Huebbe P Ernst IM | 2012 | Angew Chem Int Ed Engl2012，51，22： | 1 |
| 9 | Curcumin--from molecule to biological function显示文摘 | Esatbeyoglu T Huebbe P Ernst IM Chin D Wagner AE Rimbach G | | 0，，22： | 1 |
| 10 | Structure elucidation of Procyanidin oligomers by low-temperature 1H NMR spectroscopy 显示文摘 | Esatbeyoglu T Jaschok-kentner B Wray V | 2011 | JAgrie Food Chem2011，59，1： | 1 |
| 11 | Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria:Facts and gaps显示文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry. | Hafize Fidan Tuba Esatbeyoglu Vida Simat Monica Trif Giulia Tabanelli Tina Kostka Chiara Montanari Salam A.Ibrahim FatihÖzogul | 2022 | Food Bioscience2022，47，3： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员