Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Brad Reuhs"'
Autor:
Lyndsey R. Huss, Julie Dean, Lisa M. Lamothe, Bruce Hamaker, Brad Reuhs, Michael I. Goran, Kim-Anne Lê
Publikováno v:
Nutrients, Vol 15, Iss 1, p 45 (2022)
Large variability exists in ingredient selection and preparation of home prepared infant purees and there is a lack of data on nutritional quality in comparison to commercially prepared purees. This work had two aims. Study 1 compared the nutritional
Externí odkaz:
https://doaj.org/article/827364c4f718452c96bcbf0fb289a4ea
Autor:
Corinne Marie, William J. Deakin, Tuula Ojanen-Reuhs, Ericka Diallo, Brad Reuhs, William J. Broughton, Xavier Perret
Publikováno v:
Molecular Plant-Microbe Interactions, Vol 17, Iss 9, Pp 958-966 (2004)
Formation of nitrogen-fixing nodules on legume roots by Rhizobium sp. NGR234 requires an array of bacterial factors, including nodulation outer proteins (Nops) secreted through a type III secretion system (TTSS). Secretion of Nops is abolished upon i
Externí odkaz:
https://doaj.org/article/7427a7ac3758402b99c51064923f90e1
Autor:
Pinthip Rumpagaporn, Thaisa Moro Cantu-Jungles, Bruce R. Hamaker, John A. Patterson, Ali Keshavarzian, Amandeep Kaur, Brad Reuhs
Publikováno v:
Foodfunction. 7(12)
Previous work in our laboratory showed that alkali-solubilized corn arabinoxylan (CAX) has a slow initial, but later complete, in vitro human fecal fermentation. CAX and a moderately high molecular weight hydrolysate (CH) were propiogenic, and produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231177c8de95e1a8f0a9bf0acc4507c8
https://pubmed.ncbi.nlm.nih.gov/27841429
https://pubmed.ncbi.nlm.nih.gov/27841429
Publikováno v:
European Food Research and Technology. 231:371-377
The effects of high-pressure (HP) treatment at 100–500 MPa on some physicochemical and functional properties of egg yolk (EY) were investigated. Protein solubility, viscosity, surface hydrophobicity (H0), free sulfhydryl (SH) content, differential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6dd244425e1aa6a3c39d5508e7fe282
https://doi.org/10.1007/s00217-010-1286-7
https://doi.org/10.1007/s00217-010-1286-7
Publikováno v:
LWT - Food Science and Technology. 43:45-51
s The effects of non-treated and modified dried egg yolk on the rheological properties of flour dough were investigated. It indicated that farinograph dough development time, dough stability, and farinograph quality number of the dough increased with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd7602544c62fa7f70834fcc9d1456f
https://doi.org/10.1016/j.lwt.2009.06.027
https://doi.org/10.1016/j.lwt.2009.06.027
Publikováno v:
International Journal of Food Science & Technology. 44:2531-2537
A red pigment, hypocrellin extract, was studied as a natural food additive for the first time. The colour of hypocrellin extract changed with pH value, from bright red in acidic to green in alkaline condition. It was stable to heat, and natural light
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c66450967d57e816bad9780a3a2a70f
https://doi.org/10.1111/j.1365-2621.2009.02080.x
https://doi.org/10.1111/j.1365-2621.2009.02080.x
Autor:
Marianne Bischoff, Elena Blume, Bruce Applegate, Sylvie M. Brouder, Mussie Y. Habteselassie, Brad Reuhs, Ronald F. Turco
Publikováno v:
Water, Air, and Soil Pollution. 190:143-155
An improved understanding of factors that influence the survival and/or growth of Escherichia coli (E. coli) in soil is essential to allow the formation of land management practices to control the spread of the pathogenic strains of the bacteria, who
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4794084ba3727bb81bf4ceb4737997
https://doi.org/10.1007/s11270-007-9587-6
https://doi.org/10.1007/s11270-007-9587-6
Autor:
Bruce R. Hamaker, Pinthip Rumpagaporn, Ali Keshavarzian, John A. Patterson, Amandeep Kaur, Brad Reuhs
Publikováno v:
Carbohydrate polymers. 130
Most soluble dietary fibers ferment rapidly in the proximal colon, potentially causing discomfort and poor tolerability. Alkali-extracted arabinoxylan isolates from corn, wheat, rice and sorghum brans were prepared, through hydrolysis (except sorghum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c06037aee9f814510b2af709b1d97208
https://pubmed.ncbi.nlm.nih.gov/26076616
https://pubmed.ncbi.nlm.nih.gov/26076616
Publikováno v:
CFW Plexus.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::246ad0a54bf3070d1086ffb17ed1302a
https://doi.org/10.1094/cplex-2011-1008-05w
https://doi.org/10.1094/cplex-2011-1008-05w
Autor:
Yanyun Chen, Ronald F. Turco, Lynda Perry, Leigh A. Farris, Mussie Y. Habteselassie, Brad Reuhs, Bruce Applegate
Publikováno v:
Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems ISBN: 9780387751122
Luminescence-based techniques for the detection of microbial pathogens are extensively employed in industrial setting where the continuous monitoring of bacterial contamination is of great importance. The primary advantage of all luminescence-based a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5077ced5d0d75e584fdec3c18c0a481a
https://doi.org/10.1007/978-0-387-75113-9_10
https://doi.org/10.1007/978-0-387-75113-9_10
