Food

sociedad y cultura

Chemical Engineering / Food Science / Food / Fertility / Cell Cycle / Cytotoxicity / Apoptosis / Safety / Cell line / Humans / Kidney / Liver / Female / Animals / Embryonic Development / Plant extracts / Rats / Epithelial cells / Necrosis / Food Sciences / Cell Survival / Mutagens / Plant Leaves / Safety Evaluation / Cytotoxicity / Apoptosis / Safety / Cell line / Humans / Kidney / Liver / Female / Animals / Embryonic Development / Plant extracts / Rats / Epithelial cells / Necrosis / Food Sciences / Cell Survival / Mutagens / Plant Leaves / Safety Evaluation

ANTIBIOTIC RESISTANCE IN ENTEROBACTERIACEAE ISOLATED FROM PORTUGUESE DELI MEATS: ANTIBIOTIC RESISTANCE IN DELI MEATS

Microbiology / Food Safety / Food / Antibiotic Resistance / Food Sciences

Characterization of bifidobacteria by random DNA amplification

Microbiology / Probiotics / Food / Industrial Biotechnology / Food Microbiology / Humans / DNA Extraction / Animals / Cluster Analysis / DNA analysis / Species identification / Plasmids / Cattle / Rats / Reproducibility of Results / Food Sciences / Optimality Condition / Bifidobacterium / Random amplified polymorphic DNA / Automatic data processing / Humans / DNA Extraction / Animals / Cluster Analysis / DNA analysis / Species identification / Plasmids / Cattle / Rats / Reproducibility of Results / Food Sciences / Optimality Condition / Bifidobacterium / Random amplified polymorphic DNA / Automatic data processing

Mineral content of traditional leafy vegetables from western Kenya

Nutrition and Dietetics / Food / Minerals / Calcium / Developing Countries / Kenya / Food supply / Zinc / Iron / Plant Nutritive Value / Vegetables / Food Sciences / Mineral content / Food sciences and nutrition / Nutritive Value / Kenya / Food supply / Zinc / Iron / Plant Nutritive Value / Vegetables / Food Sciences / Mineral content / Food sciences and nutrition / Nutritive Value

Orange Essential Oils Antimicrobial Activities against Salmonella spp

Chemical Engineering / Food Science / Food / Food Preservation / Essential Oil / Humans / Antimicrobial activity / Salmonella / Anti-Bacterial Agents / Gas Chromatography/mass Spectrometry / Microbial Sensitivity Tests / Food Contamination / Food Sciences / Food Preservatives / Food Handling & Hygiene / Citrus Sinensis / Humans / Antimicrobial activity / Salmonella / Anti-Bacterial Agents / Gas Chromatography/mass Spectrometry / Microbial Sensitivity Tests / Food Contamination / Food Sciences / Food Preservatives / Food Handling & Hygiene / Citrus Sinensis

Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí ( Euterpe oleracea Mart.), Camu-camu ( Myrciaria dubia), Cajá ( Spondias lutea L.) and Umbu ( Spondias tuberosa Arruda)

Chemical Engineering / Food / Food Sciences / Fruit Juice

Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

Microbiology / Probiotics / Food / Industrial Biotechnology / Food Microbiology / Cheese / Lactobacillus Casei / Time Factors / Food Sciences / Bifidobacterium / Lactobacillus Acidophilus / Lactobacillus Rhamnosus / Cheese / Lactobacillus Casei / Time Factors / Food Sciences / Bifidobacterium / Lactobacillus Acidophilus / Lactobacillus Rhamnosus

Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM

Chemical Engineering / Food Science / Food / Supercritical carbon dioxide / Food Sciences

Microbial Pigments: A review

Bioengineering / Microbiology / Food Science / Nutrition / Biotechnology / Food / Food and Nutrition / Colour / Pigment / Microorganism / Natural / Food / Food and Nutrition / Colour / Pigment / Microorganism / Natural

INTERACTIONS BETWEEN SALMONELLA ENTERICA SUBSPECIES ENTERICA SEROVAR TYPHIMURIUM AND COWPEA (VIGNA UNGUICULATA VARIETY SINENSIS) SEEDS, PLANTS AND PERSISTENCE IN HAY

Microbiology / Food Safety / Food / Food Sciences / Vigna Unguiculata

Amino Acid, Fatty Acid, and Mineral Composition of 24 Indigenous Plants of Burkina Faso

Analytical Chemistry / Food / Burkina Faso / Sorghum / Nutrient Content / Zinc / Iron / Mineral Composition / Fatty Acid / Food Sciences / Amino Acid Profile / Compositional Data / Trace Mineral / Zinc / Iron / Mineral Composition / Fatty Acid / Food Sciences / Amino Acid Profile / Compositional Data / Trace Mineral

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Chemical Engineering / Food / Food Sciences / Orange juice

BACTERICIDAL EFFICIENCIES OF COMMERCIAL DISINFECTANTS AGAINST LISTERIA MONOCYTOGENES ON SURFACES

Microbiology / Food Safety / Food / Listeria monocytogenes / Food Sciences

Commercial peppermint (Mentha×piperita L.) teas: Antichlamydial effect and polyphenolic composition

Chemical Engineering / Complementary and Alternative Medicine / Plant Biology / Food / Food Sciences

Supercritical carbon dioxide extraction of the residual oil from palm kernel cake

Food Engineering / Food / Food Sciences

Breakfast with glycomacropeptide compared with amino acids suppresses plasma ghrelin levels in individuals with phenylketonuria

Food / Diet / Molecular Genetics / Adolescent / Ghrelin / Motivation / Humans / Child / Insulin / Female / Phenylketonuria / Male / Young Adult / Clinical Sciences / Amino Acids / Adult / Amino Acid Profile / Pain Measurement / Motivation / Humans / Child / Insulin / Female / Phenylketonuria / Male / Young Adult / Clinical Sciences / Amino Acids / Adult / Amino Acid Profile / Pain Measurement

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