Paper Review Records
All Paper Review Records
15 valid samples · Newest publication first
Review days = acceptance date − received date. PDF, DOI, and publisher-page sources are retained.
115
days
Light-induced adaptive laboratory evolution enhances bioactive aromatic amino acid-derived compound profile in a wine strain of Saccharomyces cerevisiae
Authors
Ricardo Bisquert; Alba Guillén; Guillermo Quintas; José M. GuillamónShow moreShow less
Affiliations
Institute of Agrochemistry and Food Technology, Department of Food Biotechnology (IATA-CSIC), Avda. Agustín Escardino, 7, Paterna, 46980, Spain; Department of Life Sciences, Chalmers University of Technology, Kemivägen 10, Gothenburg, SE-412 96, Sweden; Health and Biomedicine, Leitat Technological Center, Baldiri Reixac 15, Barcelona, 08028, SpainShow moreShow less
62
days
Linking fermentation and drying kinetics to Listeria monocytogenes inactivation in salami: A dynamic process monitoring approach
Authors
Jun Haeng Nam; Natoavina T. Faliarizao; Joshua Ombaka Owade; Teresa M. BergholzShow moreShow less
Affiliations
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, United States; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, 48824, United States; Seafood Research and Education Center, Oregon State University, Astoria, OR, 97103, United StatesShow moreShow less
97
days
Synergistic inhibition of Listeria monocytogenes by salami salt and bile salts during digestion via ribosomal and glycolytic pathway downregulation
Authors
Cong Zhou; Fanwen Zhao; Haorui Huang; Lei Zeng; Guanghong Zhou; Haiying Cui; Keping YeShow moreShow less
Affiliations
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR ChinaShow moreShow less
78
days
Boosting baijiu fermentation efficiency through designed microbial community coalescence: Enhanced substrate conversion and flavor output
Authors
Ruyu Yan; Yuhang Zhang; Zeyang Li; Xingzhu Zhao; Bowen Wang; Hehe Li; Jinyuan Sun; Baoguo SunShow moreShow less
Affiliations
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China; Beijing Laboratory for Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, 100048, ChinaShow moreShow less
97
days
Spatiotemporal dynamics of volatile flavor compounds and associated functional microbial communities during strong-flavor Daqu fermentation
Authors
Wenyi Jiang; Zhihua Li; Yi Dong; Zonghua Ao; Junjie Jia; Zhilin Chen; Chuan Song; Lei Yang; Ruidi Liu; Jie Peng; Suyi Zhang; Zhiping FengShow moreShow less
Affiliations
College of Bioengineering, Sichuan University of Science & Engineering, Yibin, 644005, China; Luzhou Laojiao Co., Ltd., Luzhou, 646000, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000, China; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, ChinaShow moreShow less
88
days
Discriminatory ability of WL Nutrient Agar for yeasts associated with olive environments: a binary scoring and machine learning approach
Authors
Eugenio Parente; Rocchina Pietrafesa; Vito Antonio Romano; Maria Grazia Labella; Annamaria RicciardiShow moreShow less
Affiliations
Dipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, ItalyShow moreShow less
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