Results 201 to 210 of about 548,184 (387)
The mechanism of itaconic acid formation by Aspergillus terreus. 2. The effect of substrates and inhibitors [PDF]
, 1955 Kjell Eimhjellen, H. Larsen
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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
wiley +1 more source
Pectic Glycosidases of Aspergillus niger
, 1954 H. Saito, Yasuji Minoda, Hirofuto Marumo
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ASPERGILLUS FUMIGATUS, A. NIDULANS, A. TERREUS N. SP. AND THEIR ALLIES
, 1918 Charles Thom, Margaret B. Church
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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
wiley +1 more source
THE MECHANISM OF FORMATION OF CITRATE AND OXALATE BY ASPERGILLUS NIGER
, 1952 R.A. Bomstein, Marvin J. Johnson
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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
wiley +1 more source
BIOSYNTHESIS OF ITACONIC ACID IN ASPERGILLUS TERREUS
, 1957 Ronald Bentley, Clara P. Thiessen
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Carbohydrate metabolism in citric acid fermentation. 5. Purification and properties of Zwischenferment from Aspergillus niger [PDF]
, 1956 V. Jagannathan +2 more
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