Results 241 to 250 of about 128,722 (343)

Antimicrobial Properties of Analogs of Dimeric A-Type Proanthocyanidins in Food Matrices. [PDF]

open access: yesInt J Mol Sci
Cobo A   +4 more
europepmc   +1 more source

DIÁSPOROS DE Cereus jamacaru P. DC. SUBMETIDAS AO TESTE DE CONDUTIVIDADE ELÉTRICA

open access: bronze, 2017
Rafael Mateus Alves   +4 more
openalex   +1 more source

Effect of Roseovarius litoreus Supplementation on Growth Performance, Antioxidant Capacity, and Gut Bacterial Community of Pacific White Shrimp (Litopenaeus vannamei)

open access: yesAquaculture Research, Volume 2026, Issue 1, 2026.
Rhodobacteraceae strains are known to play multiple beneficial roles in shrimp aquaculture. Roseovarius litoreus (RL), a member of this family, has demonstrated probiotic effects in crabs. To explore its potential role in shrimp, this study evaluated the effects of RL on the growth performance, antioxidation, and gut bacterial community of the ...
Routi Wang   +6 more
wiley   +1 more source

Genomic and Biological Insights of Bacteriophage ΦBc24 Targeting <i>Bacillus cereus</i>. [PDF]

open access: yesCurr Issues Mol Biol
Tran NK   +6 more
europepmc   +1 more source

Synthesis, Topological, and Biological Studies of a Novel One‐Dimensional Hg(II) Coordination Polymer With Antibacterial and Anticancer Potentials

open access: yesBioinorganic Chemistry and Applications, Volume 2026, Issue 1, 2026.
A novel one‐dimensional mercury coordination polymer (CP), identified as [(μ2‐Cl)(Ina)Hg(μ3‐Cl)Hg(μ2‐Cl)2(Ina)]n (1) (where Ina represents isonicotinic acid or 4‐pyridinecarboxylic acid), was synthesized via the interaction of isonicotinic acid with mercury(II) salt.
Shekufeh Alaei   +8 more
wiley   +1 more source

Traditional Production Practices, Nutraceutical Potential, Safety Evaluation, and Chemometric Analysis of Furdu Sorghum Beer: A Comprehensive Study Across Six Divisions in Far North Cameroon

open access: yesInternational Journal of Food Science, Volume 2026, Issue 1, 2026.
Furdu, a traditional sorghum beer, is prized for both its cultural and nutritional value. However, its production lacks standardization, leading to variations in quality and safety. This study presents a comprehensive characterization of furdu, integrating production practices with physicochemical, bioactive, microbial, sensory, and chemometric ...
James Ronald Bayoï   +2 more
wiley   +1 more source

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