Food Sciences

A grape seed extract increases active glucagon-like peptide-1 levels after an oral glucose load in rats

Humans / Glucose / Insulin / Female / Animals / Caco-2 cells / Rats / Wistar Rats / Food Sciences / Grape seed extract / Caco-2 cells / Rats / Wistar Rats / Food Sciences / Grape seed extract

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

Food Engineering / Food / Food Sciences

Comparison of four methods to enumerate probiotic bifidobacteria in a fermented food product

Microbiology / Probiotics / Industrial Biotechnology / Food Microbiology / Polymerase Chain Reaction / Fermentation / Time Factors / Food Sciences / Species Specificity / Food Products / Food Handling & Hygiene / Bifidobacterium / Fermentation / Time Factors / Food Sciences / Species Specificity / Food Products / Food Handling & Hygiene / Bifidobacterium

MilkAMP: a comprehensive database of antimicrobial peptides of dairy origin

Mechanical Engineering / Dairy Science and Technology / Food Sciences

A standardized conjugation protocol to asses antibiotic resistance transfer between lactococcal species

Microbiology / Industrial Biotechnology / Horizontal Gene Transfer / Food Microbiology / Antibiotic Resistance / Lactic Acid Bacteria / Laboratory experiment / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Optimality Condition / Lactococcus lactis / Gene Transfer / Lactic Acid Bacteria / Laboratory experiment / Population Density / Plasmids / Anti-Bacterial Agents / Microbial Sensitivity Tests / Food Sciences / Species Specificity / Optimality Condition / Lactococcus lactis / Gene Transfer

Vitamin E Deficiency Decreases Long-Chain PUFA in Zebrafish (Danio rerio)

Nutrition and Dietetics / Nutrition / RNA / Diet / Animal Production / Female / Animals / Male / The / Lipid peroxidation / Alpha-Tocopherol / Food Sciences / Zebrafish / Arachidonic Acid / Linoleic Acid / Gene Expression Regulation / Female / Animals / Male / The / Lipid peroxidation / Alpha-Tocopherol / Food Sciences / Zebrafish / Arachidonic Acid / Linoleic Acid / Gene Expression Regulation

Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium

Microbiology / Industrial Biotechnology / Food Microbiology / Humans / Bacteriocins / Lactic Acid Bacteria / Animals / Listeria monocytogenes / Salmon / Selection Index / Seafood / Anti-Bacterial Agents / Enterococcus faecium / Listeria / Microbial Sensitivity Tests / Food Sciences / Molecular weight / Antiviral Activity / Sperm Dna Fragmentation / Antiviral Agents / Lactic Acid Bacteria / Animals / Listeria monocytogenes / Salmon / Selection Index / Seafood / Anti-Bacterial Agents / Enterococcus faecium / Listeria / Microbial Sensitivity Tests / Food Sciences / Molecular weight / Antiviral Activity / Sperm Dna Fragmentation / Antiviral Agents

A sensory scientific approach to visual pattern recognition of complex biological systems

Marketing / Pattern Recognition / Image Analysis / Mathematical Modelling / Multivariate Data Analysis / Cell Differentiation / Food Quality / Mathematical Model / Biological systems / Food Sciences / Pattern Generation / Cell Differentiation / Food Quality / Mathematical Model / Biological systems / Food Sciences / Pattern Generation

A practical look at Asia\'s problems

Food Policy / Rural Development / Public Administration and Policy / Food Sciences

Thermoplastic starch–silica–polyvinyl alcohol composites by reactive extrusion

Organic Chemistry / Composite Materials and Structures / Starch / Silica / Reactive extrusion / Polyvinyl alcohol / Food Sciences / Tensile Strength / X ray Fluorescence / Carbohydrate Polymers / Dynamic Mechanical Analysis / Polyvinyl alcohol / Food Sciences / Tensile Strength / X ray Fluorescence / Carbohydrate Polymers / Dynamic Mechanical Analysis

Nutraceutical production by propionibacteria

Mechanical Engineering / Dairy Science and Technology / Food Sciences

A COMPARISON OF CATEGORY AND LINE SCALES UNDER VARIOUS EXPERIMENTAL PROTOCOLS

Sensory Studies / Food Sciences

Caracterización de acelga fresca de Santiago del Estero (Argentina). Comparación del contenido de nutrientes en hoja y tallo. Evaluación de los carotenoides presentes

Food Sciences / Ciência e Tecnologia de Alimentos

Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines

Microbiology / Industrial Biotechnology / Food Microbiology / Wine / Candida / Ethanol / Temperature / Red Wine / Fermentation / Phenols / Food Sciences / Food Handling & Hygiene / Sulfur Dioxide / Guaiacol / Volatilization / Ethanol / Temperature / Red Wine / Fermentation / Phenols / Food Sciences / Food Handling & Hygiene / Sulfur Dioxide / Guaiacol / Volatilization

Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium

Microbiology / Industrial Biotechnology / Food Microbiology / Humans / Bacteriocins / Lactic Acid Bacteria / Animals / Listeria monocytogenes / Salmon / Selection Index / Seafood / Anti-Bacterial Agents / Enterococcus faecium / Listeria / Microbial Sensitivity Tests / Food Sciences / Molecular weight / Antiviral Activity / Sperm Dna Fragmentation / Antiviral Agents / Lactic Acid Bacteria / Animals / Listeria monocytogenes / Salmon / Selection Index / Seafood / Anti-Bacterial Agents / Enterococcus faecium / Listeria / Microbial Sensitivity Tests / Food Sciences / Molecular weight / Antiviral Activity / Sperm Dna Fragmentation / Antiviral Agents

A grape seed extract increases active glucagon-like peptide-1 levels after an oral glucose load in rats

Humans / Glucose / Insulin / Female / Animals / Caco-2 cells / Rats / Wistar Rats / Food Sciences / Grape seed extract / Caco-2 cells / Rats / Wistar Rats / Food Sciences / Grape seed extract

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