Results 71 to 80 of about 3,135,952 (358)

Isolate Specific Cold Response of Yersinia enterocolitica in Transcriptional, Proteomic, and Membrane Physiological Changes [PDF]

open access: yes, 2020
Yersinia enterocolitica, a zoonotic foodborne pathogen, is able to withstand low temperatures. This psychrotrophic ability allows it to multiply in food stored in refrigerators. However, little is known about the Y. enterocolitica cold response.
Alter, Thomas   +4 more
core   +1 more source

Loss of NR2F6 Protects from Salmonella Typhimurium Infection

open access: yesAdvanced Science, EarlyView.
Loss of nuclear receptor NR2F6 reduces tissue‐resident macrophage populations. Nr2f6‐deficient mice are protected from weight loss and bacterial load during infection with Salmonella Typhimurium. Pro‐inflammatory cytokines and iron levels are altered in infected Nr2f6‐deficient mice.
Johannes Woelk   +8 more
wiley   +1 more source

MYC Binding Near Transcriptional End Sites Regulates Basal Gene Expression, Read‐Through Transcription, and Intragenic Contacts

open access: yesAdvanced Science, EarlyView.
MYC is a transcription factor (TF) that binds DNA near transcriptional start sites (TSSs) and within enhancer elements. Here, unappreciated sites of MYC binding in the vicinity of transcriptional end sites (TESs) of many genes in multiple cell types in association with numerous other TFs are described previously.
Huabo Wang   +5 more
wiley   +1 more source

Application of molecularly imprinted polymers in food sample analysis – a perspective [PDF]

open access: yes, 2009
Since the introduction of the molecularly imprinting technology (MIT) in 1970s, it becomes an emerging technology with the potential for wide-ranging applications in food manufacturing, processing, analysis and quality control.
Lok, Chui Mei, Radu, Son
core  

Complex regulation of the aflatoxin biosynthesis gene cluster of Aspergillus flavus in relation to various combinations of water activity and temperature [PDF]

open access: yes, 2009
A microarray analysis was performed to study the effect of varying combinations of water activity and temperature on the activation of aflatoxin biosynthesis genes in Aspergillus flavus grown on YES medium. Generally A.
Abdel-Hadi, Ahmed   +3 more
core   +1 more source

A Supramolecular Material for Controlling Kiwifruit Bacterial Canker

open access: yesAdvanced Science, EarlyView.
The matrine‐5‐methylsalicylic acid salt (MOS) is reported for its excellent antibacterial activity against Pseudomonas syringae pv. actinidiae (Psa), with advanced cell membrane penetration ability and strong affinities for potential targets. Furthermore, a nanosupramolecular delivery system MOS@hydroxypropyl‐beta‐cyclodextrin (HPCD) with improved ...
Xile Deng   +9 more
wiley   +1 more source

Analisis Mikrobiologi Jajanan Minuman di Sekitar Sekolah Dasar pada Wilayah Jemurwonosari, Surabaya [PDF]

open access: yes, 2017
Snack as food and beverages, present vastly in Surabaya. Start from street vendor to famous stores. The distribution of these snacks trader often found in schools, from primary to high school.
Prayekti, E. (Endah)
core   +1 more source

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations [PDF]

open access: yes, 2006
At present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production.
APONTE, MARIA   +3 more
core   +1 more source

Homeostasis of Gut Microbiota Protects against Susceptibility to Fungal Pneumonia

open access: yesAdvanced Science, EarlyView.
Fungal pneumonia induces inflammation, shown by heightened IL‐6, IL‐1β, TNF‐α levels and a growth in Staphylococcus in the alveolar flora. The gut microbiota, acting through the gut‐lung axis via blood, impacts fungal pneumonia susceptibility by altering lung metabolism and inflammatory responses.
Jian Ji   +12 more
wiley   +1 more source

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]

open access: yes, 2019
Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria   +3 more
core   +1 more source

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