Results 271 to 280 of about 99,112 (315)
Some of the next articles are maybe not open access.
Clinical Obstetrics and Gynecology, 1995
A limited number of studies have provided preliminary data on the efficacy and safety of PGE2 used as an outpatient cervical ripening agent. Multiple inpatient studies have confirmed the effect of PGE2 in favorably changing the cervical score, reducing the incidence of failed inductions and instrumental deliveries, shortening the induction-to-delivery ...
S K, Sawai, W F, O'Brien
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A limited number of studies have provided preliminary data on the efficacy and safety of PGE2 used as an outpatient cervical ripening agent. Multiple inpatient studies have confirmed the effect of PGE2 in favorably changing the cervical score, reducing the incidence of failed inductions and instrumental deliveries, shortening the induction-to-delivery ...
S K, Sawai, W F, O'Brien
openaire +2 more sources
Acceleration of cheese ripening
Antonie van Leeuwenhoek, 1996The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable.
P F, Fox +5 more
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Correlations and Ostwald ripening
Physical Review A, 1987This paper examines the effect of diffusive interactions, and the correlations they create between particles, on Ostwald ripening. The effect accounts for a persistent discrepancy between theory and experiment, in which the distribution of particle sizes has been more broad and flat than mean-field theory predicts.
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2017
Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
openaire +3 more sources
Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme +4 more
openaire +3 more sources
Cervical ripening with the Foley catheter
International Journal of Gynecology & Obstetrics, 2007AbstractObjective: To evaluate maternal and neonatal outcomes in a large series of patients undergoing cervical ripening with a Foley catheter. Methods: The database of the Labor and Delivery Unit of the University of a teaching hospital in Italy was used to identify consecutive patients with a Bishop score (BS) of 4 or less who underwent pre‐induction
CROMI, ANTONELLA +5 more
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1993
Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
openaire +2 more sources
Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
openaire +2 more sources
Biochemistry of Cheese Ripening
International Journal of Dairy Technology, 2004Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety.
openaire +1 more source
Deciphering transcriptional regulators of banana fruit ripening by regulatory network analysis
Plant Biotechnology Journal, 2021Jian-Fei Kuang +2 more
exaly