Food Sciences

In vitro synergistic anti-oxidant activities of solvent-extracted fractions from Astragalus membranaceus and Glycyrrhiza uralensis

Animal Production / Food Sciences

Extração e caracterização de carboidratos presentes no alho (Allium sativum L.): proposta de metodologia alternativa

Food Sciences / Ciência e Tecnologia de Alimentos / Allium Sativum

Extração e caracterização de carboidratos presentes no alho (Allium sativum L.): proposta de metodologia alternativa

Food Sciences / Ciência e Tecnologia de Alimentos / Allium Sativum

Nitrato e nitrito em leite produzido em sistemas convencional e orgânico

Ciência e Tecnologia / Food Sciences / Ciência e Tecnologia de Alimentos

Propriedade antibacteriana de óleos essenciais de especiarias sobre bactérias contaminantes de alimentos

Essential Oil / Antimicrobial activity / Antibacterial activity / Spectrum / Degeneration / Food Sciences / Food Additive / Ciência e Tecnologia de Alimentos / Food Sciences / Food Additive / Ciência e Tecnologia de Alimentos

Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads

Microbiology / Industrial Biotechnology / Food Microbiology / Lamiaceae / Temperature / Vegetables / Anti-Bacterial Agents / Angiosperms / Time Factors / Microbiota / Food Sciences / Food Handling & Hygiene / Eugenia / Origanum / Plant Leaves / Vegetables / Anti-Bacterial Agents / Angiosperms / Time Factors / Microbiota / Food Sciences / Food Handling & Hygiene / Eugenia / Origanum / Plant Leaves

Aplicação de redes neurais para avaliação do teor de carne mecanicamente separada em salsicha de frango

Food Sciences / Ciência e Tecnologia de Alimentos

Essential Oil and Oleoresins of Black Pepper as Natural Food Preservatives for Orange Juice*

Food Sciences / Food Processing and Preservation

Homologue expression of a β-xylosidase from native Aspergillus niger

Industrial Biotechnology / Gene expression / Industrial / Industrial microbiology / Activation Energy / High Temperature / Affinity chromatography / Aspergillus niger / Enzyme / Industrial Application / Food Sciences / Organic carbon / Xylans / Molecular weight / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Cell Wall / Fruit Juice / High Temperature / Affinity chromatography / Aspergillus niger / Enzyme / Industrial Application / Food Sciences / Organic carbon / Xylans / Molecular weight / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Cell Wall / Fruit Juice

Response to Dr. Sempos and Dr. Picciano

Nutrition and Dietetics / Nutrition / Animal Production / Food Sciences

Increase of Escherichia coli Inoculum Doses Induces Faster Innate Immune Response in Primiparous Cows

Dairy Science / Kinetics / Bovine Mastitis / Innate immunity / Animal Production / Escherichia coli / Female / Animals / Dairy Cow / Milk products / Milk / Cattle / Gram-negative bacteria / Mammary gland / Food Sciences / Parity / Somatic Cell Count / Clinical Signs / Escherichia Coli Infections / Interleukin / Escherichia coli / Female / Animals / Dairy Cow / Milk products / Milk / Cattle / Gram-negative bacteria / Mammary gland / Food Sciences / Parity / Somatic Cell Count / Clinical Signs / Escherichia Coli Infections / Interleukin

Trametes versicolor: A possible tool for aflatoxin control

Microbiology / Immune response / Industrial Biotechnology / Polysaccharides / Food Microbiology / Food Preservation / Aspergillus / Close relationships / Maize / P-glycoprotein / Glycoproteins / Aflatoxins / Antioxidant Activity / mRna expression levels / Time Factors / Beta-Glucans / Food Contamination / Food Sciences / Culture Media / Antioxidant Capacity / BASIDIOMYCOTA / Food Preservation / Aspergillus / Close relationships / Maize / P-glycoprotein / Glycoproteins / Aflatoxins / Antioxidant Activity / mRna expression levels / Time Factors / Beta-Glucans / Food Contamination / Food Sciences / Culture Media / Antioxidant Capacity / BASIDIOMYCOTA

Composição de voláteis e perfil de aroma e sabor de méis de eucalipto e laranja

Ciência e Tecnologia / Food Sciences / Ciência e Tecnologia de Alimentos

Traceability from a US perspective

Chemical Engineering / Meat Science / Food Safety / Crisis Management / Inventory Control / Animal Production / System Design / Quality Control / Food supply / Country of Origin / Life Cycle / Quality Attributes / Food Industry / Delivery System / Food Sciences / Value added / Food Products / Animal Production / System Design / Quality Control / Food supply / Country of Origin / Life Cycle / Quality Attributes / Food Industry / Delivery System / Food Sciences / Value added / Food Products

Construction of a starch-inducible homologous expression system to produce cellulolytic enzymes from Acremonium cellulolyticus

Industrial Biotechnology / Starch / Cellulose / Industrial microbiology / Food Sciences / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Recombinant Proteins / INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY / Recombinant Proteins

Polyphenol Oxidase Inhibitor from Blue Mussel ( Mytilus edulis ) Extract

Chemical Engineering / Food Science / Enzyme Inhibitors / Animals / Fruit / Vegetables / High Pressure Liquid Chromatography / Malus / Mytilus edulis / Food Sciences / Solanum Tuberosum / Vegetables / High Pressure Liquid Chromatography / Malus / Mytilus edulis / Food Sciences / Solanum Tuberosum

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