Reproduction and respiration of a climate change indicator species: effect of temperature and variable food in the copepod Centropages chierchiae [PDF]
, 2013 The abundance of the calanoid copepod Centropages chierchiae has increased at the northern limits of its distribution in recent decades, mainly due to oceanic climate forcing, suggesting this as a key species in monitoring climate change.
A. Miguel P. Santos +78 more
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Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]
, 2016 peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D. +5 more
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A Historical Review of the Technology Used for the Study of Freshness in Red Meats
IEEE AccessMeat is a high-quality source of protein, vitamins, and minerals, making it a fundamental component of the human diet. Ensuring the availability of fresh meat is, therefore, essential for both consumers and the food industry.
Julieta Nava-Granados +3 more
doaj +1 more source
Corrigendum to “A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”” [PDF]
, 2020 Deanna M. Minich
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Making Food Waste Socially Unacceptable: What Behavioral Science Tells Us About Shifting Social Norms to Reduce Household Food Waste [PDF]
, 2022 Stacy Blondin, Sophie Attwood
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Values, attitudes, and goals of future Hungarian food engineers [PDF]
Over the last few decades Hungarian higher education has been radically transformed, and this transformation was implemented to counter the backwardness that previously plagued the education system.
Hajdu, Istvanne, Lakner, Zoltan
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High Temperature Ceramics Sensor Research [PDF]
, 2020 STEP Category: Undergraduate ResearchThis STEP project was for undergraduate research that focused on developing a ceramic sensor for the Air Force that would be able to measure pressure, temperature, and oxygen content at 2200°C.
Sturgeon, Nicole
core
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
Heliyon, 2018 The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans.
Fabrice Tonfack Djikeng +10 more
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Berkeley Scientific Journal, Volume 16, Issue 1, Science of Food [PDF]
, 2011 Matt Miranda, Victoria Nyugen
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