Results 101 to 110 of about 45,523 (235)

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Fungal speciation using quantitative polymerase chain reaction (QPCR) in patients with and without chronic rhinosinusitis. [PDF]

, 2006
Objectives/hypothesisThe objectives of this study were to determine the mycology of the middle meatus using an endoscopically guided brush sampling technique and polymerase chain reaction laboratory processing of nasal mucous; to compare the mycology of ...
Goldberg, Andrew N, Murr, Andrew H, Vesper, Stephen   +2 more
core  

In silico reversal of repeat-induced point mutation (RIP) identifies the origins of repeat families and uncovers obscured duplicated genes [PDF]

, 2010
Background: Repeat-induced point mutation (RIP) is a fungal genome defence mechanism guarding against transposon invasion. RIP mutates the sequence of repeated DNA and over time renders the affected regions unrecognisable by similarity search tools such ...
Hane, J.K., Oliver, R.P.
core   +4 more sources

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Genome sequencing of evolved aspergilli populations reveals robust genomes, transversions in A. flavus, and sexual aberrancy in non-homologous end-joining mutants [PDF]

, 2019
BACKGROUND: Aspergillus spp. comprises a very diverse group of lower eukaryotes with a high relevance for industrial applications and clinical implications. These multinucleate species are often cultured for many generations in the laboratory, which can
Amirebrahimi, Mojgan, Bok, Jin Woo, Cea Sánchez, Sara, Cánovas López, David, Gutiérrez Pozo, Gabriel, Marcos Rodríguez, Ana Teresa, Na, Hyunsoo, Sasse, Christoph, Álvarez Escribano, Isidro   +8 more
core   +1 more source

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus [PDF]

, 2017
Peer ...
Aguilar-Osorio, Guillermo, Amillis, Sotiris, Anderluh, Gregor, Andersen, Mikael R., Archer, David B., Asadollahi, Mojtaba, Askin, Marion, Baker, Scott E., Barry, Kerrie, Battaglia, Evy, Bayram, Özgür, Benocci, Tiziano, Benoit, Isabelle, Brakhage, Axel A., Braus, Gerhard H., Braus-Stromeyer, Susanna A., Caldana, Camila, Cerqueira, Gustavo C., Chen, Fusheng, Chen, Wanping, Choi, Cindy, Clum, Alicia, Cánovas, David, de Castro Oliveira, Juliana Velasco, de Lima Damásio, André Ricardo, de Vries, Ronald P., Diallinas, George, dos Santos, Renato Augusto Corrêa, Dyer, Paul S., Emri, Tamás, Faculty of Science, Fekete, Erzsébet, Fischer, Reinhard, Flipphi, Michel, Freyberg, Susanne, Frisvad, Jens C., Gallo, Antonia, Goldman, Gustavo H., Gournas, Christos, Grigoriev, Igor V., Habgood, Rob, Hainaut, Matthieu, Harispe, María Laura, Henrissat, Bernard, Hildén, Kristiina S., Hope, Ryan, Hossain, Abeer, Houbraken, Jos, Karabika, Eugenia, Karaffa, Levente, Karányi, Zsolt, Kraševec, Nada, Kuo, Alan, Kusch, Harald, LaButti, Kurt, Lagendijk, Ellen L., Lapidus, Alla, Levasseur, Anthony, Lindquist, Erika, Lipzen, Anna, Logrieco, Antonio F., MacCabe, Andrew, Malavazi, Iran, Melin, Petter, Meyer, Vera, Mielnichuk, Natalia, Miskei, Márton, Molnár, Ákos P., Mulé, Giuseppina, Mäkelä, Miia R., Ngan, Chew Yee, Oakley, Berl, Orejas, Margarita, Orosz, Erzsébet, Ouedraogo, Jean Paul, Overkamp, Karin M., Park, Hee-Soo, Perrone, Giancarlo, Piumi, Francois, Punt, Peter J., Pócsi, István, Ram, Arthur F.J., Ramón, Ana, Rauscher, Stefan, Record, Eric, Riaño-Pachón, Diego Mauricio, Riley, Robert, Robert, Vincent, Ruller, Roberto, Röhrig, Julian, Salamov, Asaf, Salih, Nadhira S., Samson, Rob A., Sanguinetti, Manuel, Scazzocchio, Claudio, Schütze, Tabea, Seiboth, Bernhard, Sepčić, Kristina, Shelest, Ekaterina, Sherlock, Gavin, Sophianopoulou, Vicky, Squina, Fabio M., Sun, Hui, Susca, Antonia, Systems Biology, Sándor, Erzsébet, Todd, Richard B., Tsang, Adrian, Uchima, Cristiane Akemi, Unkles, Shiela E., van de Wiele, Nathalie, van Rossen-Uffink, Diana, vanKuyk, Patricia A., Vesth, Tammi C., Visser, Jaap, Wiebenga, Ad, Wortman, Jennifer, Yu, Jae-Hyuk, Zhou, Miaomiao   +118 more
core   +39 more sources

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Functional Genomics of Aspergillus oryzae: Strategies and Progress

Microorganisms, 2019
Aspergillus oryzae has been used for the production of traditional fermentation and has promising potential to produce primary and secondary metabolites. Due to the tough cell walls and high drug resistance of A.
Bin He, Yayi Tu, Chunmiao Jiang, Zhe Zhang, Yongkai Li, Bin Zeng   +5 more
doaj   +1 more source

Elucidation of primary metabolic pathways in Aspergillus species: Orphaned research in characterizing orphan genes [PDF]

, 2014
Primary metabolism affects all phenotypical traits of filamentous fungi. Particular examples include reacting to extracellular stimuli, producing precursor molecules required for cell division and morphological changes as well as providing monomer ...
Andersen, Mikael Rørdam
core   +1 more source