A5073987992- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Food composition and properties
- Biochemical and biochemical processes
- Microbial Metabolites in Food Biotechnology
- Horticultural and Viticultural Research
- Protein Hydrolysis and Bioactive Peptides
- Moringa oleifera research and applications
- Coffee research and impacts
- Enzyme Catalysis and Immobilization
- Gut microbiota and health
- Fungal Biology and Applications
- Genomics, phytochemicals, and oxidative stress
- Polyamine Metabolism and Applications
- Electrospun Nanofibers in Biomedical Applications
- Biochemical Analysis and Sensing Techniques
- Proteins in Food Systems
- Food Quality and Safety Studies
- Microbial Metabolic Engineering and Bioproduction
- Hibiscus Plant Research Studies
- Botanical Research and Applications
- Food Chemistry and Fat Analysis
- Antioxidant Activity and Oxidative Stress
National University of Singapore
2016-2025
Suzhou Research Institute
2023
Anhui University of Technology
2023
First Affiliated Hospital of Guangzhou University of Chinese Medicine
2021
Kunming University of Science and Technology
2017
Jinan University
2012-2015
Foshan University
2007
The altered circulating bile acids (BAs) modulate gut microbiota, energy metabolism and various physiological functions. BA profiles in liver, serum, ileum feces of HFD-fed mice were analyzed with normal chow diet (NCD)-fed after 16-week feeding. Furthermore, microbiota was its correlation analysis performed. result showed that long-term HFD feeding significantly decreased hepatic serum levels, mainly attributed to the inhibition synthesis reduced reabsorption efficiency BAs enterohepatic...
The application of cuminaldehyde (CUM) in the food industry is limited by its low water solubility, stability and bioavailability. In this work, inclusion complex (IC) CUM 2-hydroxypropyl-β-cyclodextrin (HβCD) was synthesized (CUM/HβCD-IC), then ethylene vinyl alcohol copolymer (EVOH) containing CUM/HβCD-IC prepared via coaxial electrospinning (CUM/HβCD-IC-EVOH-NF, CHIE-NF). encapsulation efficiency loading were 78.00% 8.51%, respectively. formation solid confirmed X-ray diffraction, Fourier...
The influence of curing temperature on the strength development concrete, mortar, or cement-stabilized granular soils has been widely reported in literature. However, there are fewer studies focusing clay. key difference is presence pozzolanic reactions clay, which give rise to more complex strength-development behaviors than those soils. This paper aims clarify this using extensive data collected as part a land reclamation project Singapore. Five different mixes Singapore marine clay cured...
Electrohydrodynamic printing (EHDP) has attracted extensive interests as a powerful technology to fabricate micro- nano-scale fibrous scaffolds in custom-tailored manner for biomedical applications. A few synthetic biopolymer inks are applicable this EHDP technology, but the fabricated suffered from low mechanical strength, biocompatibility, and biodegradability. In study, series of poly(ε-caprolactone) (PCL)/zein composite were developed their printability was examined on solution-based...
Isothiocyanates are reported as H2S donors, yet the mechanisms not clear. Herein, we that isothiocyanates (ITCs, R-NCS) rapidly formed adducts with cysteine. These underwent intramolecular cyclization followed by releasing organic amine R–NH2 and raphanusamic acid (RA) major products formation of 2-carbylamino-4,5-dihydrothiazole-4-carboxylic acids minor products. The ratios two groups dependent on R which have strong impact rates.
In this study, okara was fermented with probiotic strains Lactobacillus gasseri LAC 343 and Limosilactobacillus fermentum PCC, respectively. Significant increases in cell count (by 2.22 log CFU/mL for 0.82 PCC) significant decreases pH 1.31 1.03 were found slurry. addition, strain tended to produce amino acids, while PCC depleted most acids. An untargeted metabolomic-based approach using liquid chromatography coupled quadrupole time-of-flight mass spectrometry used further understand the...
Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated.Sucrose was not utilized by M. P. kluyveri, resulting in little formation ethanol (0.3-0.5%, v/v), while about 7% produced the other two yeasts. Volatiles such as esters sulfur-containing compounds synthesized or catabolized distinctive differences existed among Larger amounts higher...
The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, rhamnosus HN001) were evaluated juice fermentation all grew well with the final cell counts of around 108 CFU/ml. fermented by L. produced highest amount lactic acid, resulting a significant lower pH (4.41) than that (4.76) (4.71). Most aldehydes esters...
A new type of fruit wine made from red dragon juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF similar rates in terms sugar utilisation ethanol production (8-9%, v/v) achieved by three yeast strains. T. a significantly lower amount glycerol acetic acid, while L. more lactic succinic acids. In addition, the two non-Saccharomyces strains were...
Beer is one of the most popular beverages in world. The increased popularity craft beers has led to development unique that are alcohol-free, gluten-free, low calorie, or with functional properties through fermentation probiotic microorganisms. In this study, unhopped were evaluated by utilizing probiotics (Lacticaseibacillus paracasei Lpc-37 and ibSium Saccharomyces cerevisiae CNCM I-3856) as starter cultures. metabolites produced investigated using a nontargeted metabolomics approach...
This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on no-volatile volatile compounds spent coffee grounds (SCG) hydrolysates fermented with single-cultures two non-Saccharomyces wine yeasts, Torulaspora delbrueckii Pichia kluyveri. The added YE improved growth both T. P. kluyveri, especially resulting in higher ethanol production (1.98 vs 1.47 v/v) by latter yeast. In addition, did not impact most alkaloids regardless type, while significantly decreasing...