Zobrazeno 1 - 10
of 2 259
pro vyhledávání: '"Bacteriostatic"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 111-120 (2024)
To inhibit microbial spoilage in fresh and wet vermicelli and explore green and efficient preservatives, this study systematically investigated the antibacterial mechanism of hydrogen peroxide (H2O2), a green preservative, against the predominant spo
Externí odkaz:
https://doaj.org/article/f9dd5dbee00d43ca864cb0115831ebd2
Publikováno v:
Research Journal of Textile and Apparel, 2023, Vol. 28, Issue 4, pp. 765-781.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/RJTA-08-2022-0095
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract Fructus Choerospondiatis (FC) has been utilized in Mongolian medicine for the treatment of many diseases. This investigation assessed the coloration, five active components, total phenolic and flavonol contents, as well as the antioxidant an
Externí odkaz:
https://doaj.org/article/25132781bfd841e7b2ac084c7ff3a7d0
Autor:
Shuai-Hua Li, Rui-Yun Wang, Jun-Kai Zhang, Kai-Fang Yi, Jian-Hua Liu, Hua Wu, Li Yuan, Ya-Jun Zhai, Gong-Zheng Hu
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-12 (2024)
Abstract Background Bacteriophage has been renewed attention as a new antibacterial agent due to the limitations of antibiotic treatment. Bacteriophages are generally thought to be highly host specific and even strain specific, but a small number of
Externí odkaz:
https://doaj.org/article/8c5ea966965048efb8e29e834d84b64a
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective wa
Externí odkaz:
https://doaj.org/article/7b8c7409683d4343a4e7f4a373c51723
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 209-220 (2024)
An endophytic fungus CWJ01 with good antibacterial activity was isolated from the leaves of Acanthopanax senticosus. In order to improve the antibacterial activity of the fermentation broth of this strain and explore the substance basis of its antiba
Externí odkaz:
https://doaj.org/article/e15e83b692c747aabed9e7f950f51a1d
Publikováno v:
Инфекция и иммунитет, Vol 14, Iss 3, Pp 532-538 (2024)
Tuberculosis, a disease caused by the bacterium Mycobacterium tuberculosis, is a major public health concern. Innate and adaptive immunity provide robust defense against pathogens. However, M. tuberculosis, which co-evolved with humans, has acquired
Externí odkaz:
https://doaj.org/article/54190a551e5145cc863a2d068a70e114
Autor:
Victor C. Igbokwe, Vincent Ball, Nour‐Ouda Benzaamia, Simon Gree, Sophie Hellé, Juliette Soubirou‐Blot, Corinne Nardin, Lydie Ploux
Publikováno v:
Macromolecular Materials and Engineering, Vol 309, Iss 11, Pp n/a-n/a (2024)
Abstract Sucrose and glycerol have gained attention as additives for hydrogels, owing to their capacity to exert considerable influence over the physicochemical, mechanical, and biological characteristics of these materials. Herein, these effects on
Externí odkaz:
https://doaj.org/article/1785e7ed9aaa4703ba756abd28162e82
Autor:
Liviana Popescu, Emanuela Lidia Crăciunescu, Andreea Codruţa Novac, Meda Lavinia Negruţiu, Virgil Florin Duma, Anca Tudor, Andrei Mostovei, Daniela Jumanca, Cosmin Sinescu
Publikováno v:
Romanian Journal of Oral Rehabilitation, Vol 16, Iss 2, Pp 196-203 (2024)
Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 – Red Recipe and P2 – Green Recipe) and compare them with a commercial hot chocolate product (P3 – “La Festa”). The focus was on creating recipes th
Externí odkaz:
https://doaj.org/article/985e59971693450db6d154007b42f1d3
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 112-120 (2024)
As a by-product of oil extraction, walnut meal was often used as feed or discarded, resulting in a waste of a large amount of high-quality protein resources. In this paper, for the high-value utilization of walnut meal resources, the highest content
Externí odkaz:
https://doaj.org/article/f612c2b003354382a3efc9d39412e9db