Results 191 to 200 of about 30,937 (359)

THE CHARACTERISTICS OF GOAT SKINS USED IN THE PRODUCTION OF TULUM CHEESE AND CHANGES IN RIPENING ENVIRONMENTS

, 2022
İlhan Gün, Zeynep B. Güzel‐Seydim
openalex   +2 more sources

Between Financial and Socioemotional Wealth: Navigating Knotted Tensions in Family Business Innovation

Journal of Product Innovation Management, EarlyView.
ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias, Michael Christofi, Carlotta Benedetti   +2 more
wiley   +1 more source

Complete genome of <i>Listeria aquatica</i> strain MRL-25-00004 from a cheese ripening environment in Austria. [PDF]

Microbiol Resour Announc
Daza Prieto B, Ladstaetter J, Murer A, Lennkh A, Ruppitsch W, Pietzka AT.   +5 more
europepmc   +1 more source

High biodiversity and potent anti-listerial action of complex red smear cheese microbial ripening consortia [PDF]

, 2010
Anne Bleicher, Tanja Obermajer, Bojana Bogovič Matijašić, Siegfried Scherer, Klaus Neuhaus   +4 more
openalex   +1 more source

Perspectives and Experiences of Nurses Implementing the Safe Steps for De‐Escalation in Acute Mental Health Units

Journal of Psychiatric and Mental Health Nursing, EarlyView.
ABSTRACT Introduction Efforts to reduce restrictive practices in acute mental health units require more than operational reform; they also need to give voice to clinicians who implement these changes. Aim This paper forms part of a broader evaluation of the Safe Steps for De‐escalation, which was aimed at investigating the impact of the Safe Steps ...
Esario IV Daguman, Jacqui Yoxall, Richard Lakeman, Marie Hutchinson   +3 more
wiley   +1 more source

Molecular basis for the biosynthesis of the siderophore coprogen in the cheese-ripening fungus Penicillium roqueforti. [PDF]

Biol Res
González K, Montanares M, Gallardo M, Gil-Durán C, Forero AM, Rodríguez J, Jiménez C, Vaca I, Chávez R.   +8 more
europepmc   +1 more source

Ripening of Cheese [PDF]

The American Naturalist, 1898
openaire   +1 more source

Systemic, Lifestyle and Environmental Modifying Factors in the Pathogenesis of Periodontitis

Journal of Periodontal Research, EarlyView.
A variety of impacting factors in the pathogenesis of periodontitis exist, including systemic, lifestyle, and environmental factors. This review highlights the manifold mechanistic aspects of the link between the pathogenesis of periodontitis, addressing these numerous factors to supplement the long‐standing knowledge of the progression of the disease.
Groeger Sabine Elisabeth, Zhou Yuxi, Yong Jiawen, Wang Lei, Ruf Sabine, Meyle Joerg   +5 more
wiley   +1 more source

Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum. [PDF]

Biology (Basel)
Rodríguez A, Magan N, Delgado J.
europepmc   +1 more source

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

, 2012
Kirsten Kastberg Møller, Fergal P. Rattray, Erik Høier, Ylva Ardö   +3 more
openalex   +2 more sources