Results 71 to 80 of about 41,314 (293)

Sulfide Generation by Dominant Halanaerobium Microorganisms in Hydraulically Fractured Shales

mSphere, 2017
Hydraulic fracturing of black shale formations has greatly increased United States oil and natural gas recovery. However, the accumulation of biomass in subsurface reservoirs and pipelines is detrimental because of possible well souring, microbially ...
Anne E. Booker, Mikayla A. Borton, Rebecca A. Daly, Susan A. Welch, Carrie D. Nicora, David W. Hoyt, Travis Wilson, Samuel O. Purvine, Richard A. Wolfe, Shikha Sharma, Paula J. Mouser, David R. Cole, Mary S. Lipton, Kelly C. Wrighton, Michael J. Wilkins   +14 more
doaj   +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, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Hydro-geometric relation of tidally-influenced channels downstream of floodgates along muddy coasts

Shui kexue jinzhan, 2016
Taking a channel downstream the Sheyang sluice as a prototype, a two-dimensional generalized morphodynamic model is established to investigate the siltation mechanism of a typical channel downstream floodgate in muddy coasts, China.
LU Qian, GONG Zheng, ZHOU Zeng, ZHANG Changkuan   +3 more
doaj   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Total monomeric anthocyanin concentration estimation of red wines based on color data using multivariate statistical analysis and machine learning

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red wine is a high‐value grape derivative containing complex chemical compounds that dictate its quality. Qualitative and quantitative determination of these compounds is essential for standardizing and classifying the product. This proof‐of‐concept study integrates chemometric methods and machine learning algorithms to establish ...
Emirhan Atlayan, Berkay Berk, Sevcan Unluturk   +2 more
wiley   +1 more source

Structure and material of sports turf based on sponge-city concept: A combined experimental and numerical study

Case Studies in Construction Materials
Sports turfs in sponge campuses must exhibit satisfactory strength, drainage ability, and scour resistance to ensure their safety and structural stability.
Yiming Fei, Yuanji Zhao, Dafang Fu, Wenxuan Chen   +3 more
doaj   +1 more source

Primary souring: a novel bacteria-free method for sour beer production

bioRxiv, 2017
In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies.
K. Osburn, J. Amaral, Sara R. Metcalf, David M. Nickens, Cody M. Rogers, Christopher W. Sausen, R. Caputo, Justin Miller, Hongde Li, Jason M. Tennessen, Matthew L. Bochman   +10 more
semanticscholar   +1 more source

Metabolomics‐based study of the preservation mechanism of a tea saponin–cinnamaldehyde nanoemulsion applied to Xinyu tangerines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background The Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen‐induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality.
Yan Leng, Xinjian Gao, Yichen Zhang, Zehang Yan, Wanyi Chen, Yang Huang, Xiaoxia Zuo, Liqin Zhu, Zhipeng Cai, Jing Wang, Yonggen Shen   +10 more
wiley   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source