Food Sciences

Momordica charantia (bitter melon) reduces plasma apolipoprotein B100 and increases hepatic insulin receptor substrate and phosphoinositide-3 kinase interactions

Nutrition and Dietetics / British / Animal Production / Insulin Resistance / Liver / Mice / Female / Animals / Apolipoprotein B / Plant extracts / Food Sciences / Momordica Charantia / Insulin Receptor Substrate / Dietary fats / Random Allocation / Mice / Female / Animals / Apolipoprotein B / Plant extracts / Food Sciences / Momordica Charantia / Insulin Receptor Substrate / Dietary fats / Random Allocation

Supercritical carbon dioxide separation of bergamot essential oil by a countercurrent process

Mass Spectrometry / Essential Oil / Gas Chromatography / Chemical Analysis / Supercritical carbon dioxide / Supercritical Fluid Extraction / Food Sciences / Volatiles / Supercritical Fluid Extraction / Food Sciences / Volatiles

Production of an egg yolk antibody against Parietaria judaica 2 allergen

Poultry Science / Animal Production / Antibodies / Pollen / Female / Animals / Chickens / Food Sciences / Immunoglobulins / Animals / Chickens / Food Sciences / Immunoglobulins

The effect of drying temperature on mechanical properties of pig skin gelatin films El efecto de la temperatura de secado sobre las propiedades mecánicas de películas de gelatina de cerdo

Food Sciences / Indexation

El conflicto de uso del suelo y la calidad de los alimentos The soil use conflict and food quality

Food Safety / Water quality / Food Quality / Land Use / Soil Conservation / Contaminated soil / Energy Production / Water Resource / Food Sciences / Water Quality / Organic Waste / Food Products / Contaminated soil / Energy Production / Water Resource / Food Sciences / Water Quality / Organic Waste / Food Products

Real-Time PCR: An Essential Guide

Microbiology / Medical Microbiology / Industrial Biotechnology / Food Microbiology / Emerging Infectious Diseases / real time PCR / Antimicrobial chemotherapy / Clinical Sciences / Public health systems and services research / Food Sciences / real time PCR / Antimicrobial chemotherapy / Clinical Sciences / Public health systems and services research / Food Sciences

Comparative antimicrobial activity of enterocin L50, pediocin PA1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria

Microbiology / Industrial Biotechnology / Food Microbiology / Lactic Acid Bacteria / Antimicrobial activity / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate

Presence and antimicrobial resistance of Escherichia coli isolated from foodstuffs in Hidalgo State (Mexico) Presencia y resistencia a antimicrobianos de Escherichia coli aislados a partir de alimentos en el estado de Hidalgo (Mexico

Developing Country / Escherichia coli / Chicken Meat / Antimicrobial resistance / Food Sciences / Point of View

Presence and antimicrobial resistance of Escherichia coli isolated from foodstuffs in Hidalgo State (Mexico) Presencia y resistencia a antimicrobianos de Escherichia coli aislados a partir de alimentos en el estado de Hidalgo (México

Developing Country / Escherichia coli / Chicken Meat / Antimicrobial resistance / Food Sciences / Point of View

Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films

Chemical Engineering / Food Science / Food Microbiology / Food Preservation / Salmonella enteritidis / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive / D-glucuronic acid / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive / D-glucuronic acid

Volatile composition of tequila. Evaluation of three extraction methods Composición volátil del tequila. Evaluación de tres métodos extractivos

Gas Chromatography / Food Sciences / Extraction Method / Volatile Compounds

Volatile composition of tequila. Evaluation of three extraction methods Composición volátil del tequila. Evaluación de tres métodos extractivos

Gas Chromatography / Food Sciences / Extraction Method / Volatile Compounds

Nota Científica: Estabilidade oxidativa de mortadelas contendo extrato da casca da manga (Mangifera indica L.)

Food Sciences

Comparative antimicrobial activity of enterocin L50, pediocin PA1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria

Microbiology / Industrial Biotechnology / Food Microbiology / Lactic Acid Bacteria / Antimicrobial activity / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate / Bacteria / Bacteriocin / Gram Positive Bacteria / Spectrum / Preservative / Food Sciences / Food Additive / Biological activity / Cation Exchange / Pathogenic Bacteria / Minimum inhibitory concentration / Ammonium Sulphate

Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study

Food Engineering / Surfactant / Extrusion / Food Sciences

Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values

Chemical Engineering / Computer Vision / Meat Science / Skeletal muscle biology / Neural Network / Ireland / Animal Production / Feature Selection / Cooking / Color / Singular value decomposition / Animals / Meat / Supervised Classification / Multilayer Perceptron / Swine / Reproducibility of Results / Food Sciences / Artificial Neural Network / Matrix representation / Ireland / Animal Production / Feature Selection / Cooking / Color / Singular value decomposition / Animals / Meat / Supervised Classification / Multilayer Perceptron / Swine / Reproducibility of Results / Food Sciences / Artificial Neural Network / Matrix representation

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