Results 131 to 140 of about 26,632 (273)

IoT-driven smart irrigation system to improve water use efficiency. [PDF]

Sci Rep
Mohamed ZE, Afify MK, Badr MM, Omar OA.
europepmc   +1 more source

Acetic Acid, the Active Component of Vinegar, Is an Effective Tuberculocidal Disinfectant

, 2014
Claudia Cortesia, Catherine Vilchèze, Audrey Bernut, Whendy Contreras, Keyla M Gómez, Jacobus H. de Waard, William R. Jacobs, Laurent Kremer, Howard Takiff   +8 more
openalex   +1 more source

Vinegar Classification Based on Feature Extraction and Selection From Tin Oxide Gas Sensor Array Data [PDF]

, 2003
Xiaobo Zou, Zhao Jiewen, Wu Shouyi, Huang XingYi   +3 more
openalex   +1 more source

Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body.
Haktan Aktaş, Bülent Çetin, Yusuf Esen, Shudong He   +3 more
wiley   +1 more source

Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

, 2019
Jia Chun-feng, Wangning Yu, Bolin Zhang
openalex   +2 more sources

Safety evaluation of a food enzyme containing cellulase, endo‐1,3(4)‐β‐glucanase and endo‐1,4‐β‐xylanase activities from the non‐genetically modified Trichoderma reesei strain AR‐999

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme containing cellulase (EC 3.2.1.4), endo‐1,3(4)‐β‐glucanase (EC 3.2.1.6) and endo‐1,4‐β‐xylanase (EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei strain AR‐999 by AB‐Enzymes GmbH. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Gomes, Magdalena Andryszkiewickz, Daniele Cavanna, Ana Criado, Giulio di Piazza, Yi Liu   +18 more
wiley   +1 more source

Bioactive Potential of <i>Cydonia oblonga</i> and <i>Diospyros kaki</i> Vinegars: Phenolic Content, Antioxidant and GST Inhibitory Activity, and Molecular Docking Studies. [PDF]

Biomed Res Int
Sahin Z, Sonmez F, Avci D, Duran T, Darwich NA, Banerjee B.   +5 more
europepmc   +1 more source

Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar [PDF]

, 2018
Shengmin Lu, Yan Cao, Ying Yang, Zhao Jin, Xiuli Luo   +4 more
openalex   +1 more source

Safety evaluation of the food enzyme abstract aspergillopepsin I from the non‐genetically modified Aspergillus niger strain CCTCC M 2023234

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non‐genetically modified Aspergillus niger strain CCTCC M 2023234 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in eight food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Yi Liu   +14 more
wiley   +1 more source

Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]

Front Nutr
Awoyale W, Williams-Ngegba MSE, Laoye CI, Sanni LO, Maziya-Dixon B.   +4 more
europepmc   +1 more source