Results 121 to 130 of about 4,463,433 (245)

Un nuevo concepto de la gastronomía desde la bioeconomía y la actividad académica [PDF]

, 2012
El proyecto “Ciencia y arte en gastronomía: botánica gastronómica y gastronomía molecular” se está desarrollando con el objetivo de establecer y organizar el intercambio de conocimientos y negocio en este ámbito. Con este objetivo se pretende aunar el
Avalos, A., Gómez-Garay, A., Llamas, J.E., Martín, L., Martín, S., Palá-Paúl, J., Pintos, B., Puelles, M., Pérez-Alonso, M.J., Pérez-Urria, E., Saco, M.D., Sánchez-Ballesta, M.T.   +11 more
core  

Abiotic Stress Alters the Nutritional, Metabolomic, and Glycomic Profiles of Piper auritum Kunth

Foods
Traditional diets based on diverse edible plants are increasingly threatened by climate change, which exposes crops to abiotic and biotic stressors such as drought, soil salinity, UV radiation, microorganisms, and insect herbivory.
Adriana Chico-Peralta, Mar Villamiel, Paola Isabel Angulo-Bejarano, Aurea K. Ramírez-Jiménez   +3 more
doaj   +1 more source

“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students

Journal of Chemical Education, 2022
Pablo Serna-Gallén, Maria Fortuño-Morte, H. Beltrán‐Mir, E. Cordoncillo   +3 more
semanticscholar   +1 more source

Functionalized methoxy quinoline derivatives: Experimental and in silico evaluation as new antiepileptic, anti-Alzheimer, antibacterial and antifungal drug candidates

European Journal of Medicinal Chemistry Reports
The objective of this study was to assess the inhibitory effects of newly synthesized quinoline derivatives on human carbonic anhydrase I and II (hCA I and II), as well as acetylcholinesterase (AChE) enzymes, alongside their impact on various ...
Bilge Çi̇ftci̇, Salih Ökten, Ümit Muhammet Koçyi̇ği̇t, Vildan Enisoğlu Atalay, Mehmet Ataş, Osman Çakmak   +5 more
doaj   +1 more source

Molecular Characterization, Virulence Profiling, and Antimicrobial Susceptibility of Listeria monocytogenes Isolated from Smoked Fish in Poland: A Preliminary Study

Foods
Listeria monocytogenes remains a major foodborne pathogen associated with ready-to-eat (RTE) products, including smoked fish. This study investigated the occurrence, molecular characteristics, virulence gene profiles, and antimicrobial susceptibility of ...
Zuzanna J. Strzałkowska, Ewa D. Domańska, Karolina Wódz, Magdalena Kizerwetter-Świda, Dorota Chrobak-Chmiel, Tomasz Nowak, Piotr Kwieciński, Elżbieta Rosiak, Kamil Stańczak, Joanna Pławińska-Czarnak   +9 more
doaj   +1 more source

Improving laboratory learning through self and peer assessment of laboratory reports [PDF]

, 2015
The laboratory provides an opportunity for students to achieve many learning outcomes including to critically evaluate information, interpret and draw conclusions from scientific data, and communicate scientific results, information, or arguments.
Lim, Kieran Fergus
core   +1 more source

Application of science, technology, and art in producing meat: A recipe for success [PDF]

, 2012
We were pleased to be invited to be guest editors of the first issue ofAnimal Frontiers that is focused on meat production and processing across the globe.
Huff-Lonergan, Elisabeth, Huff-Lonergan, Elisabeth, Lonergan, Steven, Lonergan, Steven   +3 more
core   +2 more sources

Solving the Mind-Body Problem through Two Distinct Concepts: Internal-Mental Existence and Internal Mental Reality [PDF]

, 2015
In a previous published paper, we initiated in this journal discussion about new perspectives regarding the organization and functioning of the mind, as a premise for addressing the mind-body problem.
Motofei, Ion G., Rowland, David L.
core   +2 more sources

Spherification Techniques in Biotechnology: Innovative Applications and Benefits

Scientific Papers Animal Science and Biotechnologies
Spherification, a culinary technique from molecular gastronomy, is finding innovative applications in biotechnology. Originally used to create semi-solid spheres with liquid interiors for gourmet dishes, spherification involves sodium alginate and ...
Ioan Bogdan Peț, Mihai Adrian Costea, Aleksandra Čebzan-Zeman, Mirela Ahmadi   +3 more
doaj  

The new molecular gastronomy, or, a gustatory tour of network analysis

BioTechniques, 2012
Jeffrey M. Perkel
doaj   +1 more source