Current awareness about the benefits of a balanced diet supports ongoing trends in humans
towards a healthier diet. This review provides an overview of fruits and fruit-by products as …

One of the most promising areas of development in the human nutritional field over the last
two decades has been the use of probiotics and recognition of their role in human health …

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic
acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting …

Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

Abstract In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich
indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary …

Identification and classification of beneficial microbes is of the highest significance in food
science and related industries. Conventional phenotypic approaches pose many …

Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and
beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of …

Abstract Background The fruits of Malpighia glabra and M. emarginata (Family:
Malpighiaceae) are commonly known as 'Acerola cherry'or 'Barbados cherry'. Acerola fruits …

This study characterized the biofilm-forming ability of Staphylococcus aureus from food-
contact surfaces and evaluated the effects of the essential oil from Origanum vulgare …

This study evaluated the impacts of different nutraceutical formulations combining
Limosilactobacillus fermentum 296 (∼ 10 log CFU/mL), quercetin (QUE, 160 mg), and or …