Results 241 to 250 of about 30,937 (359)

Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research

Mass Spectrometry Reviews, Volume 45, Issue 2, Page 429-452, March/April 2026.
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, Liang Jiang, Morphy Dumlao, William A. Donald   +3 more
wiley   +1 more source

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI‐TOF‐MS and 16S rDNA Sequencing [PDF]

Food Sci Nutr
Our results indicate that streptococci were predominant, particularly in the crust, and that Lacticaseibacillus paracasei/casei and Limosilactobacillus fermentum were the most common lactobacilli, with notable differences between SMC and LSMC samples. Furthermore, the presence of Streptococcus gallolyticus ssp. macedonicus and Str.
Ayanoğlu E, Tavşanlı H, Cibik R.
europepmc   +2 more sources

Carbohydrate Biostimulants Modulate Cannabis Flower Volatiles and Predicted Odour

New Zealand Journal of Crop and Horticultural Science, Volume 54, Issue 1, March 2026.
Cannabis (C. sativa) flowers are utilised therapeutically and recreationally, and their volatile profiles are an important quality attribute that shapes the user's sensory (odour) experience. One strategy to modulate cannabis volatiles is through the supplementation of fertiliser solutions with biostimulants, which are known to stimulate secondary ...
Kimber Wise, Jamie Selby‐Pham
wiley   +1 more source

Proteolytic and Textural Parameters of Oil-Ripened Semi-Hard Goat Cheese. [PDF]

J Food Sci
Levak S, Kalit S, Dolenčić Špehar I, Rako A, Ljubenkov I, Marić J, Tudor Kalit M.   +6 more
europepmc   +1 more source

Additional file 2 of Molecular basis for the biosynthesis of the siderophore coprogen in the cheese-ripening fungus Penicillium roqueforti

Kathia González (21757695), Mariana Montanares (21692124), Matías Gallardo (21757698), Carlos Gil-Durán (712851), Abel M. Forero (10183291), Jaime Rodríguez (2436346), Carlos Jiménez (329458), Inmaculada Vaca (712854), Renato Chávez (21757701)   +8 more
openalex   +1 more source

Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening

, 2014
Gabriela Mariana Rodríguez-Serrano, Luis Guillermo González-Olivares, Z. L. López-Cuellar, Javier Añorve‐Morga, Melitón Jesús Franco-Fernández, Araceli Castañeda‐Ovando, Elizabeth Contreras‐López, Judith Jaimez Ordaz   +7 more
openalex   +2 more sources

Anthropometric Failure and Associated Factors Among 6–59 Month Children Living in Gicumbi District

Public Health Challenges, Volume 5, Issue 1, March 2026.
The overall prevalence of anthropometric failure among children under 59 months was 37.2%, significantly associated with female children who were 49.4% less likely to experience anthropometric failure. Children below two had an increased risk. No livestock increased failure odds by 2.5 times. One daily meal doubled the failure risk.
Yves Didier Umwungerimwiza, Philemon Kwizera, Eric Matsiko, Harriet Gyamfuah Adu‐Amoah, Patrick Izabayo Rudatinya, Sunday François Sunday, Ilinde Niyigena, Phiona Nziza, Jean De Dieu Habimana, Alphonsine Nyirahabimana, Josue Mbaraga, Jeanine Ahishakiye   +11 more
wiley   +1 more source

New Developments and Future Challenges of Non-Destructive Near-Infrared Spectroscopy Sensors in the Cheese Industry. [PDF]

Sensors (Basel)
Tarapoulouzi M, Jia W, Koidis A.
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese. [PDF]

Microorganisms
Lopes S, Vida M, Correia C, Fernandes J, Gomes S, Fernando A, Tabla R, Alvarenga N.   +7 more
europepmc   +1 more source