Food Sciences

Seaweeds as a reservoir for diverse Vibrio parahaemolyticus populations in Japan

Microbiology / Industrial Biotechnology / Japan / Food Microbiology / Seasonality / Humans / Reservoir / Bacteria / Cluster Analysis / Water Temperature / Seaweed / Food Contamination / Food Sciences / Vibrio parahaemolyticus / Water Microbiology / Seasons / Species Specificity / Serotyping / Serotype / Thallophyta / Genotypic diversity / Humans / Reservoir / Bacteria / Cluster Analysis / Water Temperature / Seaweed / Food Contamination / Food Sciences / Vibrio parahaemolyticus / Water Microbiology / Seasons / Species Specificity / Serotyping / Serotype / Thallophyta / Genotypic diversity

Structure of arabinogalactan-protein from Acacia gum: From porous ellipsoids to supramolecular architectures

Organic Chemistry / Food Sciences / Carbohydrate Polymers

Physicochemical assessment of Dextran-g-Poly (ɛ-caprolactone) micellar nanoaggregates as drug nanocarriers

Organic Chemistry / Physical Chemistry / Micelles / Nanostructures / Food Sciences / Polyesters / Drug Carriers / Carbohydrate Polymers / Molecular Structure / Polyesters / Drug Carriers / Carbohydrate Polymers / Molecular Structure

Natural porous agar materials from macroalgae

Organic Chemistry / Porous Materials / Porosity / Seaweed / Food Sciences / Agar / Carbohydrate Polymers / Agar / Carbohydrate Polymers

Natural porous agar materials from macroalgae

Organic Chemistry / Porous Materials / Porosity / Seaweed / Food Sciences / Agar / Carbohydrate Polymers / Agar / Carbohydrate Polymers

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