Results 221 to 230 of about 3,546,504 (308)

Shallow shotgun metagenomic sequencing of wild yeast communities enriched in ethanol-containing koji extract medium. [PDF]

Microbiol Resour Announc
Umekage S.
europepmc   +1 more source

Purification of crude cellulase obtained from Aspergillus foetidus and its immobilization in agar xerogel: A comparative study with commercial cellulase immobilized in similar support

Food Biomacromolecules, EarlyView.
Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley   +1 more source

Artificial intelligence risk prediction model for common respiratory pathogens in China based on heterogeneous multi-source clinical and geographic data: A modeling study. [PDF]

PLOS Digit Health
Wang H, Zhang Q, Sun B, Shen D, Lu L, Li H, Fang K, Li H, Yan H, Chen F, Zhao T, Chen L, Rong M, Liu W, Hu Z, Ai J, Zhang W.   +16 more
europepmc   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Isolation of Nocardia <i>Otitidiscaviarum</i> from a Case of Cutaneous Nocardiosis: A Rare Case Report. [PDF]

Indian J Dermatol
Kanwar B, Neha G, Vibha T, Vipin K, Mudita G, Mrinmoy S, Sanjai K.   +6 more
europepmc   +1 more source

Methodological guidelines for the characterization of polysaccharide helical structures

Food Biomacromolecules, EarlyView.
Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu, Shudan Luo, Meifang Zhong, Yinle Cai, Yinshu Li, Xu Lu   +5 more
wiley   +1 more source

Sources and traits of bacteria and fungi found in the near-surface atmosphere. [PDF]

Appl Environ Microbiol
Winfrey CC, Socualaya-Torres AA, Resasco J, Fierer N.   +3 more
europepmc   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Molecular epidemiology of Acanthamoeba in human infections and environmental reservoirs in India. [PDF]

Indian J Med Res
Khurana S, Singh S, Rathor S, Tanwar P, Moorkoth AP, V K S, Sankar P, V B, Gupta N, Banerjee K, Roy S, Rajahamsan J, Shanmugham M, Reghukumar A, Tilak R, Verma N.   +15 more
europepmc   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source