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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the… Expand In order to determine the impact of Stevia rebaudiana (SR) addition on bioactive compounds bioaccessibility of a new developed… Expand A new material, graphene oxide/polypyrrole (GO/Ppy), was synthesized by mixing graphene oxide and polypyrrole in a specific… Expand Contaminated foods and drinks are the source of various food borne conditions due to gastroenteritis in human. For… Expand A novel endo-polygalacturonase (endo-PG I) from Achaetomium sp. Xz8 was identified, overexpressed in Pichia pastoris, and… Expand This study investigated the formation and utilization of volatile compounds during papaya juice fermentation by a mixed culture… Expand Carica papaya is widely cultivated throughout the world and is used as a food and also as a traditional medicine, particularly as… Expand Using controlled in vivo and in vitro pharmacological methods, we evaluated the safety of papaya (Carica papaya) consumption in… Expand We report the case of a 55-year-old woman without a history of atopic disease or drug allergy who developed a maculopapular… Expand Papaya juice is an efficient scavenger of highly reactive hydroxyl radicals (OH.) formed during 60Co irradiation of water. The OH… Expand