Results 121 to 130 of about 16,088 (210)

Whole-Genome Sequencing Elucidates the Superior Fermentation Performance, Flavor Formation, and Nutritional Remodeling Mechanisms of <i>Lactococcus garvieae</i> DZ for Fermented Butter Production. [PDF]

Microorganisms
Liu DD, Xu JW, Ma JY, Yu X, Qian L, Zhang YN.   +5 more
europepmc   +1 more source

Genome-Scale Metabolic Models Guided Improvement of Fermented Milk Quality and Flavor by <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> 63. [PDF]

Foods
Dai W, Yang H, Chen Y, Zou Y, Lin Z, Fang Z, Tang Y, Qin L, Zhou R, Xu H, Gu R, Wa Y.   +11 more
europepmc   +1 more source

Loss of SYD-2 leads to decreased short-term memory in <i>Caenorhabditis elegans</i>. [PDF]

MicroPubl Biol
Davies K, Silva M, Vargas K, Pierce D.
europepmc   +1 more source

Effects of Infusion and Decoction Mashing on Carbohydrate Structure, Fermentation Behavior, and Volatile Compound Profiles in Wheat Beer. [PDF]

Foods
Wu Y, Du J, Li M, Yin Y, Wang G, Wang S, Fan H, Shang G, Hu X.   +8 more
europepmc   +1 more source

Investigating the Structural Basis of Diacetyl Recognition by the G-Protein-Coupled Receptor ODR-10 in <i>Caenorhabditis elegans</i>. [PDF]

J Phys Chem B
Di Rienzo L, Milanetti E, Folli V, Ruocco G.   +3 more
europepmc   +1 more source

Untargeted Metabolomics Reveals Distinct Metabolic Signatures of Lactic Acid Bacteria in Food Fermentation and the Same Pipeline Applied to Foodborne Pathogen Detection. [PDF]

Metabolites
Li H, Tao Y.
europepmc   +1 more source

Influence of Culturing Temperature on Bacteriocin Production and Safety Behavior on Bacteriocinogenic cocci With Antimicrobial and Probiotic Potential. [PDF]

Mol Nutr Food Res
Alves MV, Lima EMF, Fagundes VL, Kürti P, Todorov SD.   +4 more
europepmc   +1 more source

Acetoin: MAK-Begründung.

MAK Collect Occup Health Saf
Hartwig A, MAK Commission.
europepmc   +1 more source

Vaping-Associated Pneumomediastinum: A Case Report. [PDF]

Cureus
Moore MD, Taburyanskaya M, Shivji AK, Alzghari SK.   +3 more
europepmc   +1 more source

Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains. [PDF]

Foods
Kamanova S, Akshorayeva G, Kalemshariv B, Khamitova D, Temirova I, Saduakhasova S, Yılmaz C, Taş NG, Gökmen V, Ospankulova G.   +9 more
europepmc   +1 more source