Results 121 to 130 of about 458,877 (349)
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Reproduction and Dispersal of Biological Soil Crust Organisms [PDF]
Biological soil crusts (BSCs) consist of a diverse and highly integrated community of organisms that effectively colonize and collectively stabilize soil surfaces.
Aanderud, Zachary T. +7 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Summoning the wind: Hydrodynamic cooperation of forcibly ejected fungal spores
The forcibly launched spores of the crop pathogen \emph{Sclerotinia sclerotiorum} must eject through many centimeters of nearly still air to reach the flowers of the plants that the fungus infects.
Cobb, Ann +4 more
core +1 more source
Development of arbuscular mycorrhizal fungi in the presence of different patterns of Trifolium repens shoot flavonoids [PDF]
We tested the effects of the flavonoid 3-methoxi-5,6,7,8-hydroxy-4'hydroxy flavone (NMHTV) isolated from shoots of non arbuscular mycorrhizal (AM) inoculated clover, and of the flavonoids 5,6,7,8-hydroxy-3-methoxy flavone (MH-1); 5,6,7,8-hydroxy-4 ...
Della Mónica, Ivana Florencia +5 more
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
New Journal of Physics, 2014 In the current study, bacterial endospores of Geobacillus stearothermophilus are exposed to the surface micro-discharge plasma for 5 min and the humidity and power consumption are varied.
J Jeon +4 more
doaj +1 more source
Detection of bacterial spores with lanthanide-macrocycle binary complexes [PDF]
The detection of bacterial spores via dipicolinate-triggered lanthanide luminescence has been improved in terms of detection limit, stability, and susceptibility to interferents by use of lanthanide−macrocycle binary complexes.
Cable, Morgan L. +5 more
core
Exposure of Larvae of the Solitary Bee Osmia bicornis to the Honey Bee Pathogen Nosema ceranae Affects Life History [PDF]
Wild bees are important pollinators of wild plants and agricultural crops and they are threatened by several environmental stressors including emerging pathogens. Honey bees have been suggested as a potential source of pathogen spillover.
Bramke, Kathrin +3 more
core +1 more source