نتایج جستجو برای: ripened eggs30
تعداد نتایج: 712 فیلتر نتایج به سال:
Point-of-care sensing systems have led to the rapid development of smart and portable devices in field analyte detection technology. The high flow artificially ripened fruits (ARFs) in...
Feeding effects of the invasive, polyphagous brown marmorated stink bug (BMSB), Halyomorpha halys (Hemiptera:Pentatomidae), on some agricultural fruits (hazelnut, blueberry, mandarin, lemon) were investigated in Guria and Samegrelo regions Georgia 2019 2020. The damage to hazelnut kernels was evaluated when H. adults allowed feed different stages development. Furthermore, BMSB almost ripened sm...
Brevibacterium linens is one of the main bacteria found in the smear of surface-ripened cheeses. The genome of the industrial strain SMQ-1335 was sequenced using PacBio. It has 4,209,935 bp, a 62.6% G+C content, 3,848 open reading frames, and 61 structural RNAs. A new type I restriction-modification system was identified.
Within the lactic acid bacterium genus Carnobacterium, Carnobacterium maltaromaticum is one of the most frequently isolated species from natural environments and food. It potentially plays a major role in food product biopreservation. We report here on the 3.649-Mb chromosome sequence of C. maltaromaticum LMA 28, which was isolated from ripened soft cheese.
In this study, we investigated how the extent of ripeness affects the yield of extract, total phenolics, total flavonoids, individual flavonols and phenolic acids in strawberry and mulberry cultivars from Pakistan. In strawberry, the yield of extract (%), total phenolics (TPC) and total flavonoids (TFC) ranged from 8.5-53.3%, 491-1884 mg gallic acid equivalents (GAE)/100 g DW and 83-327 mg cate...
Corynebacterium casei is one of the most prevalent species present on the surfaces of smear-ripened cheeses, where it contributes to the production of the desired organoleptic properties. Here, we report the draft genome sequence of Corynebacterium casei UCMA 3821 to provide insights into its physiology.
Here, we report the draft genome sequence of Corynebacterium variabile Mu292, which was originally isolated from the surface of Munster, a French smear-ripened cheese. This genome investigation will improve our knowledge on the molecular determinants potentially involved in the adaptation of this strain during the Munster-type cheese manufacturing process.
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