A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

High altitude is closely related to intestinal mucosal damage and intestinal microbiota
imbalance, and there is currently no effective prevention and treatment measures. In this …

Six oligosaccharides were discovered and isolated for the first time from Ziziphi Spinosae
Semen. On the basis of spectroscopic analysis, their structures were determined to be …

Raffinose mitigates plant heat, drought, and cold stresses; however, whether raffinose
contributes to plant waterlogging tolerance is unknown. The maize raffinose synthase …

Abstract Lactiplantibacillus plantarum SS-128 (SS-128) is a biocontrol bacterium used to
preserve food freshness. However, its performance with aquatic products is limited due to …

Cassava is a crucial staple crop for smallholder farmers in tropical Asia and Sub‐Saharan
Africa. Although high yield remains the top priority for farmers, the significance of nutritional …

Raffinose and planteose are non-reducing, isomeric trisaccharides present in many higher
plants. Structurally, they differ in the linkage of α-D-galactopyranosyl to either glucose C (6) …

Rice, a primary staple food, may be improved in value via fermentation. Here, ten medicinal
basidiomycetous fungi were separately applied for rice fermentation. After preliminary …

The yellow pea (Pisum sativum L.'Eso', sin. Lathyrus oleracaeus Lam.(YP)) is an annual
herbaceous plant that belongs to the Fabaceae family. Peas, along with other legumes, are …

Several studies have shown that lactic acid bacteria (LAB) fermentation plays an important
role in the development and application of soy-based products and could increase their …