Results 71 to 80 of about 26,899 (270)
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Overfoaming remains a critical challenge in industrial bioprocesses, compromising mass transfer, operational stability, and downstream efficiency in bioreactors and wastewater treatment systems. This study provides a bibliometric and scientometric assessment of nanoparticle‐enabled foam control to map technological trends and identify research
Antonio Átila Menezes Ferreira +6 more
wiley +1 more source
Level of aflatoxins in industrially brewed local and imported beers collected from Ethiopia market
Cogent Food & Agriculture, 2018 Eighteen brands; 15 domestic and 3 imported beers were collected from different market across ten sub cities of Addis Ababa. Aflatoxin B1, B2, G1 and G2 were determined by immuno-affinity column cleanup and reversed-phase liquid chromatography with ...
Afework Nigussie +3 more
doaj +1 more source
Quality Improvement of Low Alcohol Craft Beer Produced by Evaporative Pertraction
Chemical Engineering Transactions, 2015 The non-alcoholic beverage industry is influenced by the trend of the consumers towards healthier diets and added convenience and greater health benefits in their beverage choices. With the world’s changing approach to alcohol, operators need to find new
L. Liguori +5 more
doaj +1 more source
On the importance of including both sexes in animal studies – insights from home‐cage monitoring
Biological Reviews, EarlyView.ABSTRACT A review of behavioural studies using home‐cage monitoring (HCM) systems revealed that over 61% of studies used only male subjects, with only 24% including both sexes, despite evidence of substantial behavioural differences between male and female animals. This bias could influence the outcomes of biomedical research.
Maša Čater +12 more
wiley +1 more source
DAILY PERFORMANCE IN VARIOUS CATECHOLAMINES BRAIN DURING FIRST MATURITY UNDER THE INFLUENCE OF BEER
Вестник Северо-Кавказского федерального университета, 2022 The number and found violations of the daily dynamics of catecholamines in the brain under the influ- ence of alcohol-free, alcohol-containing beer and that is undoubtedly due to the negative influence of the com- ponents present in beer non-alcoholic ...
Tamara. I. Dzhandarova +2 more
doaj
Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
Drug Testing and Analysis, EarlyView.PEth formation rate increased with increasing ethanol concentration with variability between participants but was mostly consistent within‐subject. No relationship was observed between phosphatidylcholine concentrations and PEth formation rates. PEth concentrations should be used to monitor an individual's ethanol use over time, rather than compared ...
Haidyn G. Stark +4 more
wiley +1 more source
Consumption of alcoholic and non-alcoholic beverages: ELSA-Brasil results
, 2021 The study aims to describe the consumption of alcoholic and non-alcoholic beverages according to sociodemographic, health and location variables. Cross-sectional study with ELSA-Brasil data (2008-2010).
Sandhi Maria Barreto (8302728) +7 more
core +1 more source
Drug Testing and Analysis, EarlyView.This study compared GC‐MS/MS, EA‐IRMS, and LC‐MS/MS for detecting synthetic and manipulated urine samples in doping control and forensic analysis. EA‐IRMS proved particularly effective for identifying mixtures of synthetic and authentic urine, providing a reliable complement to established authenticity testing methods.
Frank Hülsemann +4 more
wiley +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source