Food Sciences

Inhibition of Salmonella spp. isolated from mango using bacteriocin-like produced by lactobacilli Inhibición de Salmonella spp. aislada de mango usando sustancias tipo bacteriocinas producidas por lactobacilos

Water Use / Gram-negative bacteria / Lactobacillus Plantarum / Food Sciences / Salmonella spp.

Degradation of low rank coal by Trichoderma atroviride ES11

Carbon / Coal / Industrial Biotechnology / Industrial / Nitrogen / Trichoderma / Enzyme / Food Sciences / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Culture Media / Carbon Source / Trichoderma / Enzyme / Food Sciences / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Culture Media / Carbon Source

Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

Food Sciences / Food Hydrocolloids

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

Polysaccharide labelling: impact on structural and biological properties

Organic Chemistry / Nuclear Magnetic Resonance / Structural Properties / Food Sciences / Molecular weight / Chemical Composition / Biological activity / Chemical Treatment / Carbohydrate / Carbohydrate Polymers / Activated partial thromboplastin time / Chemical Composition / Biological activity / Chemical Treatment / Carbohydrate / Carbohydrate Polymers / Activated partial thromboplastin time

Transient metabolic modeling of Escherichia coli MG1655 and MG1655 ΔackA-pta, ΔpoxB Δpppc ppc-p37 for recombinant β-galactosidase production

Genetics / Industrial Biotechnology / Metabolic Flux Analysis / Industrial microbiology / Escherichia coli / Steady state / Food Sciences / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Recombinant Protein / Recombinant Proteins / Steady state / Food Sciences / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Recombinant Protein / Recombinant Proteins

Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity

Industrial Biotechnology / Food Sciences

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

Does the Milk Income Loss Contract program improve the technical efficiency of US dairy farms?

Program Evaluation / Contracts / Dairy Science / Policy / Human Capital / Animal Production / United States / Female / Animals / Income / Technical efficiency / Empirical Research / Milk products / Milk / Cattle / Regression Model / Food Sciences / Large Scale / Farm Size / Dairying / Dairy Farm / Animal Production / United States / Female / Animals / Income / Technical efficiency / Empirical Research / Milk products / Milk / Cattle / Regression Model / Food Sciences / Large Scale / Farm Size / Dairying / Dairy Farm

In vitro evaluation of probiotics microorganisms adhesion to an artificial caries model

Nutrition and Dietetics / Probiotics / Animals / Dental Caries / Temperature / Milk products / Lactobacillus Casei / Cattle / Time Factors / Distilled Water / Food Sciences / In Vitro Studies / Streptococcus mutans / Culture Media / Bacterial Adhesion / Lactobacillus Acidophilus / Milk products / Lactobacillus Casei / Cattle / Time Factors / Distilled Water / Food Sciences / In Vitro Studies / Streptococcus mutans / Culture Media / Bacterial Adhesion / Lactobacillus Acidophilus

Microbiological characteristics of Botillo, a Spanish traditional pork sausage

Spanish / Animal Production / Lactic Acid Bacteria / Salt / Escherichia coli / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences / SALT TOLERANCE / Staphylococcus epidermidis / Lactobacillus Plantarum / Food Sciences

Jaboticaba (Plinia trunciflora (O. Berg) Kausel) fruit reduces oxidative stress in human fibroblasts cells (MRC-5)

Chemical Engineering / Food / Food Sciences

Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels

Energy Dissipation / Energy Storage / Analysis of Variance / Microstructures / Structural Properties / Food Sciences / Quantitative Descriptive Analysis / Whey Protein / Food Hydrocolloids / Physical Properties / Least Square Method / High energy / Viscoelastic Properties / Food Sciences / Quantitative Descriptive Analysis / Whey Protein / Food Hydrocolloids / Physical Properties / Least Square Method / High energy / Viscoelastic Properties

Extraction and isolation ofSalvia desoleana andMentha spicata subsp.insularis essential oils by supercritical CO2

Essential Oil / Food Sciences

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

Food Sciences

In vitro Amoebicidal Activity of Borage ( Borago officinalis ) Extract on Entamoeba histolytica

Nutrition and Dietetics / Artemia / Cercopithecus aethiops / Animals / Plant extracts / Medicinal / Entamoeba histolytica / Food Sciences / Medicinal Food / Lethal Dose / Vero cells / Medicinal / Entamoeba histolytica / Food Sciences / Medicinal Food / Lethal Dose / Vero cells

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