Results 151 to 160 of about 278,165 (247)

Robust Spectroscopic Analysis Through Image‐Based Spectral Representation and Deep Learning Techniques

Journal of Raman Spectroscopy, EarlyView.
This study addresses calibration drift in Raman spectroscopy by transforming 1D spectra into 2D spider plot images processed by pretrained convolutional neural networks. This visualization strategy effectively converts detrimental spectral wavenumber shifts into simple image rotations, allowing the deep learning model to maintain high classification ...
Azadeh Mokari, Oleg Ryabchykov, Thomas Bocklitz   +2 more
wiley   +1 more source

Engineering the oleaginous yeast Candida tropicalis for α-humulene overproduction. [PDF]

Biotechnol Biofuels Bioprod, 2022
Zhang L, Yang H, Xia Y, Shen W, Liu L, Li Q, Chen X.   +6 more
europepmc   +1 more source

Biosurfactant Production From Waste Frying Oil: Process Optimization and Physicochemical Characterization of Surface Properties

Journal of Surfactants and Detergents, EarlyView.
ABSTRACT This study focuses on the development of a cost‐effective bioprocess for biosurfactant production, encompassing process optimization and physicochemical characterization. Surface tension reduction and oil dispersion activity were evaluated, highlighting its strong potential for applications in food, pharmaceuticals, and bioremediation. In this
Nihed Tellili, Emna Moujehed, Slim Cherif, Inès Mnif   +3 more
wiley   +1 more source

Correction: The oleaginous yeast Cutaneotrichosporon oleaginosum modifies corn stover alkali lignin. [PDF]

Sci Rep
Gluth A, Pu Y, Hu D, Chen X, Johnson Z, Li X, Ragauskas AJ, Qian WJ, Zhang T, Yang B.   +9 more
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Ammonium ion concentration-dependent production of extracellular polysaccharides from glycerol by an oleaginous yeast: visualization of the producer cells. [PDF]

Microbiol Spectr
Takegawa S, Matsuzaki C, Hikosaka T, Okabe Y, Kawai K, Kawai S.   +5 more
europepmc   +1 more source

Mastering targeted genome engineering of GC-rich oleaginous yeast for tailored plant oil alternatives for the food and chemical sector. [PDF]

Microb Cell Fact, 2023
Shaigani P, Fuchs T, Graban P, Prem S, Haack M, Masri M, Mehlmer N, Brueck T.   +7 more
europepmc   +1 more source

Taxonomic Study on Oleaginous Fungal Strains Based on Ribosomal DNA Sequence Comparison

, 2008
Microorganisms that can accumulate lipids over 20% of their biomass are defined as oleaginous microorganisms [1]. Some yeast strains, such as Rhodosporidium sp., Rhodotorula sp. and Cryptococcus sp.
杨帆, 赵宗保, 张素芳
core  

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Establishment of a protoplast transformation method for the oleaginous yeast Rhodotorula toruloides. [PDF]

FEMS Yeast Res
Chen X, Siewers V.
europepmc   +1 more source