Results 301 to 310 of about 1,266,923 (359)
Influence of organic, synthetic and biofertilizers on the diversity of cassava rhizosphere microbiome in Northeastern Thailand. [PDF]
PeerJSomyong S +5 more
europepmc +1 more source
Uncovering tissue-specific endophytic microbiota composition and activity in <i>Rhizophora mangle</i> L.: a metagenomic and metatranscriptomic approach. [PDF]
PeerJCárdenas-Hernández V +2 more
europepmc +1 more source
Control of Airborne and Surface Microorganisms in Real Indoor Environments Using an Integrated System of Vaporized Free Chlorine Components and Filtration. [PDF]
MicroorganismsKawahata S +9 more
europepmc +1 more source
Construction of a microbial abundance prognostic scoring model based on intratumoral microbial data for predicting the prognosis of lung squamous cell carcinoma. [PDF]
Open Life SciShang R +6 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Science, 1967
The article which Bond's committee objects to is an examination of the basic assumptions of the current spacecraft sterilization policy in the light of new knowledge of the planet Mars. It shows that the validity of these assumptions is, at the very least, questionable.
Frank B. Engley +8 more
openaire +3 more sources
The article which Bond's committee objects to is an examination of the basic assumptions of the current spacecraft sterilization policy in the light of new knowledge of the planet Mars. It shows that the validity of these assumptions is, at the very least, questionable.
Frank B. Engley +8 more
openaire +3 more sources
1970
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P. Margalith, Y. Schwartz
openaire +3 more sources
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P. Margalith, Y. Schwartz
openaire +3 more sources
International Journal of Food Microbiology, 1996
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety.
Jill A. Snowdon, Dean O. Cliver
openaire +3 more sources
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety.
Jill A. Snowdon, Dean O. Cliver
openaire +3 more sources
Preservation of Microorganisms
1978Publisher Summary This chapter discusses various methods used to preserve microorganisms. Storage in liquid nitrogen is one of the best methods for preserving all microorganisms. For some viruses, it may be better to freeze the sample rapidly, but slow freezing with a cryoprotective agent is desirable for all other organisms to retain maximum ...
openaire +2 more sources
1976
The bacterial chromosome, while evolving by point mutations in its DNA, is thought to be rather stable with regard to its gross organization. For example, even though the DNAs of Salmonella and Escherichia cross-hybridize only weakly due to divergent sequence evolution (Demerec and New, 1965; Brenner et al., 1969), the genetic maps of the two bacteria ...
Heinz Saedler, Peter Starlinger
openaire +3 more sources
The bacterial chromosome, while evolving by point mutations in its DNA, is thought to be rather stable with regard to its gross organization. For example, even though the DNAs of Salmonella and Escherichia cross-hybridize only weakly due to divergent sequence evolution (Demerec and New, 1965; Brenner et al., 1969), the genetic maps of the two bacteria ...
Heinz Saedler, Peter Starlinger
openaire +3 more sources