Results 151 to 160 of about 2,322 (274)
Microbial lipid production by oleaginous yeasts grown on Scenedesmus obtusiusculus microalgae biomass hydrolysate. [PDF]
Bioprocess Biosyst Eng, 2020 Younes S +5 more
europepmc +1 more source
Irrigation and Drainage, EarlyView.ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley +1 more source
Journal of Applied Toxicology, EarlyView.ABSTRACT Parabens (PBs) are compounds widely used as preservatives in personal care products, food, and pharmaceuticals. Methylparaben (MePB) is the most used by different industries due to its chemical properties and low cost. The high daily human exposure to these compounds has raised concerns about their potential effects on health, particularly on ...
Yenny Ramírez‐Jara +11 more
wiley +1 more source
The New Promising Oleaginous Yeast for Biodiesel Production [PDF]
Fourth International Conference on Advances in Bio-Informatics and Environmental Engineering - ICABEE 2016, 2016 YAZICI, AYŞENUR +2 more
openaire +2 more sources
Journal of Surfactants and Detergents, EarlyView.ABSTRACT The use of microorganisms is an evolving method for the degradation of hydrocarbon contaminants. In this aim, halophilic hydrocarbon degrading bacteria were isolated from oil contaminated soil in Tunisia. A lipopeptide biosurfactant produced by Bacillus subtilis SPB1 was tested to increase diesel biodegradation along with co‐inoculation with ...
Inès Mnif, Dhouha Ghribi
wiley +1 more source
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 +3 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Livestock, especially ruminants, are a major source of global methane emissions, primarily produced by methanogenic archaea during enteric fermentation. We performed a systematic review and meta‐analysis to account for factors that could influence the relationship between ruminal methanogenic populations and methane emissions, such ...
Arlan Araujo Rodrigues +4 more
wiley +1 more source
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 +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
mLife, EarlyView.Abstract The elongasome, or the Rod complex, orchestrates lateral peptidoglycan (PG) synthesis in many rod‐shaped bacteria. It consists of the actin‐like protein MreB, the PG synthase RodA‐PBP2 complex, as well as MreCD and RodZ. Although the loss or disruption of any elongasome component results in a loss of rod shape, previous studies found that a ...
Rui Zhan +5 more
wiley +1 more source