“…In this study, we used microplate Alamar Blue assays to determine the antimicrobial susceptibility patterns of 65 standard Nocardia isolates, including 28 type strains and 20 clinical Nocardia isolates, to 32 antimicrobial agents, including 13 little studied drugs. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…These data highlight the pathologic role of e-cig aerosol and its flavoring to cells and tissues of the oral cavity in compromised oral health.…”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…In this work we present the elaboration of different CoFe PBA/silica nanocomposites. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…This paper demonstrates a feature-mining method based on variable accumulation to find the best expression form and variables’ behavior affecting beer flavor. First, e-tongue and e-nose were used to gather the taste and olfactory information of beer, respectively. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…BACKGROUND: Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…A consensus on the best protocols for the e-CIG safety assessment is still far to be achieved, since the huge number of variables characterizing these products (e.g., flavoring type and concentration, nicotine concentration, type of the device, including the battery and the atomizer). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

Enlace del recurso
Enlace del recurso
Enlace del recurso

“…INTRODUCTION: Many e-cigarette users find the variety of e-cigarette flavors appealing. We examined whether preferences for e-liquid flavors and the total number of flavors preferred differed between samples of adolescent and adult e-cigarette users. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…BACKGROUND: Chinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Lipid composition in the reproductive and somatic tissues were investigated for female albacore tuna, Thunnus alalunga, in the western Indian Ocean, between latitude 18–21°S and longitude 56–60°E, from January 2014 to March 2015. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Six carcinoma cell lines elaborating colony‐stimulating factors (CSFs) were examined by enzyme‐linked immtmosorbent assay and Northern blotting to determine whether or not they co‐produced interleukin‐lα (IL‐lα), IL‐lβ and IL‐6. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

Enlace del recurso
Enlace del recurso
Enlace del recurso

“…GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct cultures. In this study, three strains of L. paracasei (DPC2071, DPC4206, and DPC4536) were evaluated for their contribution to the enhancement and diversification of flavor in short-aged Cheddar cheese. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

Enlace del recurso
Enlace del recurso
Enlace del recurso

“…We optimized the original protocol of alamarBlue(®) assay that usually suggests an incubation time of 2–4 hours. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The objective of the study is to compare the effects of free-range (FR) and cage-range (CR) breeding on gut microbiota and flavor compounds of Caoke (C) and Partridge Shank chickens (Q). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso