Results 111 to 120 of about 19,519 (212)

Performance of Leptopilina japonica Novković and Kimura (Hymenoptera: Figitidae) Under Fluctuating Temperature and Humidity

Entomologia Experimentalis et Applicata, Volume 174, Issue 8, Page 876-886, August 2026.
Temperature is an important factor to determine the activity of insects. We tested the performance of the non‐native larval parasitoid Leptopilina japonica (Hymenoptera: Figitidae) under realistic climatic conditions to improve understanding about its ongoing spread and seasonal abundance.
Jakob Martin, Juliet Daniela Aranibar Luna, Annette Herz   +2 more
wiley   +1 more source

Characterization and Removal of Multispecies Biofilms Formed by L. monocytogenes, S. aureus, and E. coli

Journal of Food Safety, Volume 46, Issue 4, August 2026.
The formation of mono‐, dual‐, and triple‐species biofilms by L. monocytogenes, S. aureus, and E. coli was characterized by cell growth, metabolic activity, staining, and microscopy. Their resistance to a commercial disinfectant (NaOCl) and natural agents such as vinegar and lactic acid was evaluated.
Viviana Švarcová, Kamila Zdeňková, Simona Peroutková, Marta Štindlová, Ondřej Chlumský, Kateřina Demnerová, Marco A. Lopez Marin   +6 more
wiley   +1 more source

Etymology and entomology: The semiotics and ethics of multispecies gene nomenclatures

Journal of Linguistic Anthropology, Volume 36, Issue 2, August 2026.
Abstract This article examines controversies surrounding gene names that are perceived as humorous in the context of fruit flies but are considered rude in the clinical context of human medicine. Drawing on ethnographic fieldwork in insect laboratories, interviews with entomologists and geneticists, and an analysis of scientific and clinical ...
Colin M. E. Halverson
wiley   +1 more source

Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee, Ji‐sun Hwang, Mi‐Ai Lee, Sung Gi Min, Mina K. Kim   +4 more
wiley   +1 more source

Arbuscular Mycorrhizal Fungi May Account for a Phosphorus‐Facilitation Strategy

Plant, Cell &Environment, Volume 49, Issue 8, Page 5196-5209, August 2026.
ABSTRACT Mycorrhizal phosphorus (P)‐scavenging strategies are inefficient in severely P‐impoverished environments; yet many mycorrhizal species occur here. How these species acquire P and how their acquisition coordinates with root and leaf traits remain unknown.
Ling‐Ling Chen, Zhao Zhang, Joanna Kotula, Patrick M. Finnegan, Kosala Ranathunge, Hans Lambers   +5 more
wiley   +1 more source

Vinegar flies.

, 1954
Uploaded by Plazi for TaxoDros. We do not have abstracts.
openaire   +1 more source

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]

Food Chem X
Wang H, Wang X, Zhou X, Sun S, Yuan Z, Xi Y, Wang C, Du J, Wang B, Shi X.   +9 more
europepmc   +1 more source

Vinegar Consumption and Health: An Umbrella Review of Meta-Analyses of Randomized Controlled Trials. [PDF]

Food Sci Nutr
Shahmohammadi F, Khosroshahi RA, Derakhshanian H, Mohammadi H.   +3 more
europepmc   +1 more source

Impact of laser-assisted and different pre-treatment modalities on dentin surface interface and bond strength of fiber posts (In-vitro study). [PDF]

Head Face Med
AboElhassan RG, Eltaweel AM.
europepmc   +1 more source

Functional processing enhances hepatic targeting: the OAT2/MRP2 mechanism of vinegar-processed Cyperi Rhizoma. [PDF]

Front Nutr
Xu G, Chen Y, Jiang S, Zhang S, Ge X, Zhang F, Gao H.   +6 more
europepmc   +1 more source