Results 91 to 100 of about 7,840 (309)
Mass Spectrometry Reviews, EarlyView.ABSTRACT In the 1980s, researchers discovered the remarkable ability of electrospray plumes to effectively ionize gas‐phase molecules via secondary ionization. Around 20 years later—coinciding with the ambient mass spectrometry revolution—secondary electrospray ionization (SESI) and extractive electrospray ionization (EESI) coupled to mass spectrometry
Xin Luo +5 more
wiley +1 more source
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research
Mass Spectrometry Reviews, EarlyView.ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke +3 more
wiley +1 more source
Mljekarstvo, 2009 The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology.
Anka Popović-Vranješ +2 more
doaj
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. [PDF]
AMB Express, 2021 Alhelli AM +3 more
europepmc +1 more source
Exploration of Biomarkers of Food Intake in a Caribbean Hispanic Population
Molecular Nutrition &Food Research, EarlyView.Validated BFIs show significant associations with food intake in an observational setting, and those associations were often modulated by non‐dietary factors. The identification of genotype‐BFI associations implies that the utility of a BFI could depend on common genetic differences.
Laurence D. Parnell +8 more
wiley +1 more source
Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese
Mljekarstvo, 2013 The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin
Biljana Radeljević +5 more
doaj
Inhibition of Clostridium botulinum and Molds in Aged, Surface Ripened Cheese [PDF]
, 1959 N. Grecz, R.O. Wagenaar, G. M. Dack
openalex +1 more source
Molecular Nutrition &Food Research, EarlyView.Phycocyanin, anthocyanins, and betacyanin were tested with various sweeteners (sucrose, fructose, dextrose, xylitol, sorbitol) to assess their impact on color retention, antioxidant activity, and sensory properties. Key parameters investigated include pigment degradation, antioxidant performance, color measurements, and consumer acceptability, offering
Cristina Selin +11 more
wiley +1 more source
Molecular Nutrition &Food Research, EarlyView.Two pea protein hydrolysates (PPHs) reduced hunger by targeting different mechanisms: PPH1 produced a faster response in satiety and hunger hormone levels in the blood, while PPH2 had a stronger impact on gastric emptying. These effects are likely due to the differing degrees of hydrolysis between the two PPHs.
Katrin Gradl +5 more
wiley +1 more source
Dietary Macronutrient Composition and Protein Concentration for Weight Loss Maintenance
Obesity, EarlyView.ABSTRACT Objective To examine the association between dietary macronutrient composition and 12‐month weight loss maintenance (WLM) in adults who achieved initial weight loss (≥ 5%). Methods This prospective cohort analysis used 12‐month follow‐up data from the Navigating to a Healthy Weight trial.
Hanyue Zhang +13 more
wiley +1 more source