Cargando…

Human Food Chain and Microorganisms: A Case of Co-Evolution

Detalles Bibliográficos
Autor principal:	Guerzoni, M. Elisabetta
Formato:	Texto
Lenguaje:	English
Publicado:	Frontiers Research Foundation 2010
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3095396/ https://www.ncbi.nlm.nih.gov/pubmed/21607079 http://dx.doi.org/10.3389/fmicb.2010.00106

Ejemplares similares

Editorial: Microorganisms for Functional Food
por: Minervini, Fabio, et al.
Publicado: (2016)

Functional Properties of Microorganisms in Fermented Foods
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Editorial: Insights into the role of microorganisms on food quality and food safety
por: Cao, Jinxuan, et al.
Publicado: (2023)

Microorganism and filamentous fungi drive evolution of plant synapses
por: Baluška, František, et al.
Publicado: (2013)

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements
por: Binda, Sylvie, et al.
Publicado: (2020)

Dimensional Analysis Model Predicting the Number of Food Microorganisms
por: Li, Cuiqin, et al.
Publicado: (2022)

Microorganisms present in artisanal fermented food from South America
por: Jimenez, Maria Eugenia, et al.
Publicado: (2022)

Food environments select microorganisms based on selfish energetic behavior
por: Mora, Diego, et al.
Publicado: (2013)

Advances in psoriasis and gut microorganisms with co-metabolites
por: Zhu, Qiushuang, et al.
Publicado: (2023)

Engineered Microorganisms for the Production of Food Additives Approved by the European Union—A Systematic Analysis
por: Kallscheuer, Nicolai
Publicado: (2018)

Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity
por: Kourmentza, Konstantina, et al.
Publicado: (2021)

The Genomic Context for the Evolution and Transmission of Community-Associated Staphylococcus aureus ST59 Through the Food Chain
por: Pang, Rui, et al.
Publicado: (2020)

Plastic biodegradation by in vitro environmental microorganisms and in vivo gut microorganisms of insects
por: Yang, Xian-Guang, et al.
Publicado: (2023)

Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
por: Gonelimali, Faraja D., et al.
Publicado: (2018)

Editorial: Emerging Frontiers in the Formation of Viable but Non-culturable Microorganisms and Biofilms During Food Processing
por: Xu, Zhenbo, et al.
Publicado: (2021)

Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms
por: Arena, Mattia Pia, et al.
Publicado: (2016)

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition
por: Chan, Miin, et al.
Publicado: (2021)

Editorial: Vibrio Species in the Food Processing Chain
por: Valero, Antonio, et al.
Publicado: (2021)

Recent Advances in Developing Artificial Autotrophic Microorganism for Reinforcing CO(2) Fixation
por: Liang, Bo, et al.
Publicado: (2020)

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms
por: Shi, Haisu, et al.
Publicado: (2022)

Macromolecular networks and intelligence in microorganisms
por: Westerhoff, Hans V., et al.
Publicado: (2014)

Editorial: RNA Biology of Microorganisms
por: Orellana, Omar, et al.
Publicado: (2021)

Editorial: Metal Resistance in Microorganisms
por: Van Houdt, Rob, et al.
Publicado: (2022)

Editorial: Microplastics and Microorganisms in the Environment
por: Liu, Xianhua, et al.
Publicado: (2022)

How microorganisms use hydrophobicity and what does this mean for human needs?
por: Krasowska, Anna, et al.
Publicado: (2014)

Editorial: Shaping of Human Immune System and Metabolic Processes by Viruses and Microorganisms
por: Arleevskaya, Marina I., et al.
Publicado: (2019)

Editorial: Microbial Food Safety along the Dairy Chain
por: Fox, Edward M., et al.
Publicado: (2017)

Stratification of Diversity and Activity of Methanogenic and Methanotrophic Microorganisms in a Nitrogen-Fertilized Italian Paddy Soil
por: Vaksmaa, Annika, et al.
Publicado: (2017)

Corrigendum: Recent Advances in Developing Artificial Autotrophic Microorganism for Reinforcing CO(2) Fixation
por: Liang, Bo, et al.
Publicado: (2020)

Physiological Capabilities of Cryoconite Hole Microorganisms
por: Poniecka, Ewa A., et al.
Publicado: (2020)

Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain
por: Donaghy, John A., et al.
Publicado: (2021)

Characterization of Thermophilic Lignocellulolytic Microorganisms in Composting
por: López, María J., et al.
Publicado: (2021)

Microorganisms in foods.
Publicado: (1978)

Influence of the casing layer on the specific volatile compounds and microorganisms by Agaricus bisporus
por: Wang, Yong-Hui, et al.
Publicado: (2023)

Evaluating the Capacity of Human Gut Microorganisms to Colonize the Zebrafish Larvae (Danio rerio)
por: Valenzuela, Maria-Jose, et al.
Publicado: (2018)

Visualizing Microorganism-Mineral Interaction in the Iberian Pyrite Belt Subsurface: The Acidovorax Case
por: Escudero, Cristina, et al.
Publicado: (2020)

Detection of Aflatoxins in Different Matrices and Food-Chain Positions
por: Miklós, Gabriella, et al.
Publicado: (2020)

Editorial: Aspergillus-Derived Mycotoxins in the Feed and Food Chain
por: Pócsi, István, et al.
Publicado: (2020)

Peptide Epimerization Machineries Found in Microorganisms
por: Ogasawara, Yasushi, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_0e7iu9pmh4kav2hc1c0t58l6id