Results 11 to 20 of about 1,398,326 (292)

A Review on Electrochemical Microsensors for Ascorbic Acid Detection: Clinical, Pharmaceutical, and Food Safety Applications

open access: yesMicromachines, 2022
Nowadays, micro-sized sensors have become a hot topic in electroanalysis. Because of their excellent analytical features, microelectrodes are well-accepted tools for clinical, pharmaceutical, food safety, and environmental applications.
Totka Dodevska   +2 more
doaj   +1 more source

Influence of dewetting on the crystallization behavior of CuCl₂ in the presence of BSA during evaporation in a Petri dish

open access: yesHeliyon, 2019
The overall structure of dihydrate cupric chloride (CuCl2 * 2H2O) crystallization patterns in the presence of bovine serum albumin (BSA) in a Petri dish is influenced by dewetting. The dewetting behavior, which can be either before or after initial CuCl2
Nicolaas Busscher   +5 more
doaj   +1 more source

Organic food market in the Czech Republic

open access: yesActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013
The contribution provides partial results of the research focused on organic food, a product from organic farming. The total area of ecologically farmed areas in the Czech Republic permanently increases, however the offer of organic food is insufficient,
Iva Živělová, Michaela Crhová
doaj   +1 more source

Marker Substances in the Aroma of Truffles

open access: yesMolecules, 2022
The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS).
Ruben Epping   +3 more
doaj   +1 more source

Chemical strategies for triggering the immune response to the mycotoxin patulin

open access: yesScientific Reports, 2021
Mycotoxins represent a major concern for human and animal health because of their harmful effects and high occurrence in food and feed. Rapid immunoanalytical methods greatly contribute to strengthening the safety of our food supply by efficiently ...
Hadyn Duncan   +5 more
doaj   +1 more source

Organic food: what we know (and do not know) about consumers [PDF]

open access: yes, 2010
This paper reports on the latest contributions to over 20 years of research on organic food consumers. There is a general consensus in the literature on the reasons why people buy organic food.
Burton   +7 more
core   +2 more sources

Rodent repellents at a European Union Plant Protection Product level, an orphan use to consider

open access: yesJournal of Plant Protection Research, 2020
Repellent usage against rodents is almost not provided anymore. Permission to use many rodent repellent substances under European Union (EU) plant protection regulations has not been renewed in recent years.
Mathilde Stefanini   +1 more
doaj   +1 more source

Genetic Differentiation in Anthocyanin Content among Berry Fruits

open access: yesCurrent Issues in Molecular Biology, 2021
Anthocyanins are widely distributed secondary metabolites that play an essential role in skin pigmentation of many plant organs and microorganisms. Anthocyanins have been associated with a wide range of biological and pharmacological properties. They are
Alicja Ponder   +4 more
doaj   +1 more source

On-Site Detection of Volatile Organic Compounds (VOCs)

open access: yesMolecules, 2023
Volatile organic compounds (VOCs) are of interest in many different fields. Among them are food and fragrance analysis, environmental and atmospheric research, industrial applications, security or medical and life science.
Ruben Epping, Matthias Koch
doaj   +1 more source

“Green” Synthesis of Sucrose Octaacetate and Characterization of Its Physicochemical Properties and Antimicrobial Activity [PDF]

open access: yesChemical and Biochemical Engineering Quarterly, 2018
Sucrose octaacetate (octa-O-acetylsucrose) has been synthesized by esterification of sucrose with acetic anhydride using ultrasound-assisted irradiation. This sucrose ester is a white, water-insoluble substance with a bitter taste.
N. Petkova   +6 more
doaj   +1 more source

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