Results 161 to 170 of about 405,824 (337)
The biosynthesis of kojic acid. 2. The occurrence of aldolase and triosephosphate isomerase in Aspergillus species and their relationship to kojic acid biosynthesis [PDF]
, 1953 H. R. V. Arnstein, Ronald Bentley
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The Canadian Journal of Chemical Engineering, EarlyView.Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado +5 more
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ESC Heart Failure, EarlyView.Abstract Aims Heart–lung transplantation (HLTx) remains a life‐saving intervention for patients with end‐stage cardiopulmonary failure. We retrospectively analysed long‐term HLTx outcomes at our centre to assess survival trends and evaluate the impact of evolving immunosuppressive, surgical and perioperative strategies.
L. Lily Rosenthal +10 more
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Food Bioengineering, EarlyView.The formation of isopeptide bonds in the SpyTag/SpyCatcher system and its application in the food field ABSTRACT The SpyTag/SpyCatcher system is a modular protein assembly tool based on isopeptide bond‐mediated covalent conjugation, distinguished by mild reaction conditions, rapid ligation rate, and independence from exogenous enzymes or chemical ...
Meng‐meng Cai +6 more
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THE UTILIZATION OF α-METHYLGLUCOSIDE BY ASPERGILLUS NIGER
, 1920 Arthur W. Dox, G.W. Roark
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Flavour and Fragrance Journal, EarlyView.Chemical and biological investigation of Elettaria cardamomum EO. ABSTRACT Cardamom, a highly valued spice, is predominantly cultivated in Guatemala and India. The plant is notable for its potent essential oil and unique, pleasant aroma. One of the many potential uses of cardamom essential oil lies within the culinary industry.
Miroslava Kačániová +8 more
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Flavour and Fragrance Journal, EarlyView.The study analysed essential oils and mycotoxins in five types of spices. The results showed variability in oil yield and detection of T‐2 and HT‐2 toxin concentrations, highlighting the importance of quality assessment of spices to ensure food safety.
Helena Pluháčková +6 more
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Marine Algae‐Derived Bioactives: A Sustainable Resource for the Food and Agriculture Industries
Food Frontiers, EarlyView.Algae are widely used in food and agriculture due to their bioactive compounds and are an eco‐friendly natural preservative and low carbon farming method. However, the problems regarding safety and acceptance still remain as tools like nanotechnology make improvements.
Sara Chadorshabi +3 more
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Effect of the Composition of the Sporulation Medium on Citric Acid Production by Aspergillus niger in Submerged Culture [PDF]
, 1947 Ping Shu, Marvin J. Johnson
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