Results 11 to 20 of about 28,487 (304)
Regulation of Organelle Acidity [PDF]
The Journal of General Physiology, 2001 Intracellular organelles have characteristic pH ranges that are set and maintained by a balance between ion pumps, leaks, and internal ionic equilibria. Previously, a thermodynamic study by Rybak et al. (Rybak, S., F. Lanni, and R. Murphy. 1997. Biophys. J.
Grabe, Michael, Oster, George
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EFSA Journal, 2021 Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the additive consisting of Ligilactobacillus animalis (formerly known as ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +25 more
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EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of Streptococcus salivarius DSM 13084/ATCC BAA 1024 as a technological additive (functional group: acidity regulators) in feed for
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +27 more
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EFSA Journal, 2022 Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of Pediococcus acidilactici CNCM I‐4622 when used as a ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +26 more
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SpoT Induces Intracellular Salmonella Virulence Programs in the Phagosome. [PDF]
, 2020 Guanosine tetraphosphate (ppGpp) and guanosine pentaphosphate (pppGpp), together named (p)ppGpp, regulate diverse aspects of Salmonella pathogenesis, including synthesis of nutrients, resistance to inflammatory mediators, and expression of secretion ...
Fitzsimmons, Liam F +8 more
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INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES [PDF]
Техника и технология пищевых производств, 2017 Theoretical data on the process of rennet cheese melting and characteristics of cheese-melting salts used in the industry are given. It is shown that the process of melting of cottage cheese raw material differs from melting of rennet cheese that is ...
Lupinskaya S.M., Gantseva A.N.
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EFSA Journal, 2021 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of potassium diformate (Formi™ LHS) as a technological feed additive for piglets (weaned) and pigs for fattening. The FEEDAP Panel
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
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Analysis of acid-stressed Bacillus cereus reveals a major oxidative response and inactivation-associated radical formation [PDF]
, 2010 Acid stress resistance of the food-borne human pathogen Bacillus cereus may contribute to its survival in acidic environments, such as encountered in soil, food and the human gastrointestinal tract. The acid stress responses of B.
Abee, T. +4 more
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The ammonolysis of esters in liquid ammonia [PDF]
, 2013 The rates of ammonolysis of alkyl benzoate and phenylacetate esters in liquid ammonia increase with the acidity of the leaving group alcohol and show relatively large Brønsted βlg values of −1.18 and −1.34, respectively, when plotted against the aqueous ...
Atherton, John +2 more
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Abscisic Acid and Stomatal Regulation [PDF]
Plant Physiology, 1972 The closure of stomata by abscisic acid was examined in several species of plants through measurements of CO(2) and H(2)O exchange by the leaf. The onset of closure was very rapid, beginning at 3 minutes from the time of abscisic acid application to the cut base of the leaf of corn, or at 8 or 9 minutes for bean, Rumex and sugarbeet; rose leaves were ...
P E, Kriedemann +3 more
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