Results 131 to 140 of about 194,991 (268)
Two Novel S‐methyltransferases Confer Dimethylsulfide Production in Actinomycetota
Advanced Science, Volume 13, Issue 9, 13 February 2026.This study identifies two novel S‐adenosine‐methionine‐dependent methyltransferases, MddM1 and MddM2, in actinomycetes from the Mariana Trench. These enzymes can convert toxic hydrogen sulfide (H2S) and methanethiol (MeSH) into dimethylsulfide (DMS), serving as a cellular detoxification and oxidative stress response.
Ruihong Guo +11 more
wiley +1 more source
Mycoponics: Controlled Bioproduction Utilizing Biophysical, Solid‐State, Liquid Nutrient Delivery
Biotechnology Journal, Volume 21, Issue 2, February 2026.Graphical Abstract and Lay Summary Mycoponic biotechnology, inspired by hydroponics—is enabled by antimicrobial ceramics as “substrate,” using a complete mycoponic media for continuous bioproduction of mycelial and mushroom products. Applications include food, mycoleather, and mycopharmaceuticals, representing 18% of the global market.
D. Marshall Porterfield +9 more
wiley +1 more source
Phenolic Profile and Bioactive Prospects of Wild Annona Species From Angola
Chemistry &Biodiversity, Volume 23, Issue 2, February 2026.ABSTRACT Annona species (Annonaceae family) are valued for their nutritional and medicinal importance, especially in traditional medicine. This study investigated the phenolic profiles of the Angolan Annona muricata, Annona squamosa, and Annona senegalensis leaves, stem barks, and seeds hydroethanolic, infusion, and decoction extracts, also evaluating ...
Josefa Rangel +9 more
wiley +1 more source
Boletim do Centro de Pesquisa de Processamento de Alimentos, 1986 A transformação da cevada em malte requer uma linha de equipamentos que assegure a obtenção de um produto de qualidade. O malte é a germinação controlada da cevada durante a qual se formam enzimas e modificam suficientemente as reservas alimentícias de maneira que possam ser hidrolisadas adicionalmente durante a maceraçao, O processo de maltação ...
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley +1 more source
Chemical Composition and In Sacco Degradation Kinetics of Four Common Biowastes in Canterbury
New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.This research aimed to quantify the chemical composition and rumen degradation kinetics of three local and one imported biowaste using the in sacco nylon bag technique. Triplicate samples of oven‐dried biowastes ground to 4 mm were incubated in the rumens of four cows for 0 h, 2 h, 4 h, 6 h, 12 h, 24 h and 72 h.
Antonia S. E. Olszewski +4 more
wiley +1 more source
JGH Open, Volume 10, Issue 2, February 2026.ABSTRACT Aims Helicobacter pylori (H.pylori) eradication therapy often fails to eradicate clarithromycin (CAM)‐resistant strains. Individualized therapy with proton pump inhibitors and metronidazole instead of CAM could be effective for first‐line eradication based on CAM sensitivity tests. However, on the basis of these tests, whether vonoprazan (VPZ)
Masaki Murata +14 more
wiley +1 more source
Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang
Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
wiley +1 more source
MALTING LOSS AND MALTING GAIN [PDF]
Journal of the Institute of Brewing, 1922 openaire +1 more source