Results 131 to 140 of about 78,749 (257)
Succinic Acid Synthesis by Ethanol-Grown Yeasts
Food Technology and Biotechnology, 2009 The synthesis of succinic acid in ethanol-containing media has been tested in 32 yeasts of different genera (Debaryomyces, Candida, Pichia, Saccharomyces, Torulopsis).
Svetlana V. Kamzolova +5 more
doaj
Analytical Science Advances, Volume 7, Issue 1, June 2026.ABSTRACT This study investigated the prevalence of electronic smoking device (ESD) use and its associated behavioural and chemical risks among university students in Bahia, Brazil. A cross‐sectional survey was conducted with 355 students from public and private institutions through an online questionnaire between April and May 2023. Among participants,
Eduard F. Valenzuela +7 more
wiley +1 more source
Electrospun Gelatin/OSA‐Starch Nanofibers for Encapsulation and Controlled Release of Sage Extract
Journal of Applied Polymer Science, Volume 143, Issue 15, April 15, 2026.Schematic representation of electrospun gelatin/OSA‐starch nanofibers encapsulating sage extract, illustrating fabrication, nanofiber formation, and sustained antioxidant release. ABSTRACT In recent years, increasing research efforts have focused on assessing the potential of polymeric nanofibers to improve the bioavailability and stability of active ...
Rozhin Mohagheghian +4 more
wiley +1 more source
Organic Acid Production by Basfia succiniciproducens from Agro-Industrial By-Products
BioTechA continuous effort is needed to develop sustainable production methods for industrial platform chemicals. B. succiniciproducens, a natural succinic acid-producer, can metabolize five and six carbon atoms containing sugars in pure form as well as from ...
Márta Balázs +6 more
doaj +1 more source
The Multifaceted Legacy of Thalidomide: Chemistry and Biology Driving Modern Drug Design
ChemMedChem, Volume 21, Issue 7, 14 April 2026.Thalidomide serves as a molecular nexus linking chemistry and biology: advances in synthesis and structural understanding enable protein degradation technologies, while its immunomodulatory activity underpins anti‐inflammatory and anticancer therapies.
Konstantina Nikovia +4 more
wiley +1 more source
Succinic acid significantly affects the global expression of Oenococcus oeni PSU-1
OENO OneOenococcus oeni is the predominant lactic acid bacterium performing malolactic fermentation (MLF) in wine. Succinic acid, produced by yeasts during alcoholic fermentation, can improve the organoleptic properties of wine, but it can have a negative ...
Rafael Torres-Guardado +4 more
doaj +1 more source
Enzymatic and microbial routes to bioplastics: The green chemistry frontier of biopolymers
FEBS Open Bio, Volume 16, Issue 4, Page 709-726, April 2026.Microbial biosynthesis and engineered enzyme platforms are expanding the design space of polyhydroxyalkanoate bioplastics. By combining fermentation, PHA synthase engineering and cell‐free modular systems, tailored biodegradable polymers can be produced with tunable properties, supporting more sustainable materials and future circular bioeconomy ...
Giovanni Gallo +4 more
wiley +1 more source
eFood, Volume 7, Issue 2, April 2026.A post‐freeze‐drying heat treatment at 150°C optimizes shrimp flavor by boosting umami compounds and generating roasted aromas via the Maillard reaction. This strategy successfully bridges the texture‐flavor trade‐off, enabling premium ready‐to‐eat shrimp products.
Zhongxu Guo +6 more
wiley +1 more source
EcoMat, Volume 8, Issue 4, April 2026.Engineered cellulose—enabled by functionalization, hybridization, and nano‐engineering—emerges as a versatile platform driving next‐generation solutions in water purification, CO2 capture, air filtration, soil remediation, energy storage, and sustainable packaging. ABSTRACT Engineered cellulose is redefining the frontier of sustainable materials in the
Amir Hossein Behroozi +1 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Graphical representation of the metabolic pathways modulated by saffron within defined microbial communities. In the tryptophan pathway, saffron decreased levels of tryptophan and anthranilic acid while increasing concentrations of indole‐3‐acetic acid and tryptamine.
Adelaide E. Horvath +9 more
wiley +1 more source