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  1. 261
    “…Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. …”
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    Phenotypic Diversity of Lactobacillus sakei Strains
  2. 262
    “…Latilactobacillus sakei (L. sakei), widely used as a starter culture in fermented sausages, is a species adapted to meat environments. …”
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    Insights into the Metabolomic Diversity of Latilactobacillus sakei
  3. 263
    “…Background: Sambo is a martial art and combat sport that originated in the Soviet Union. …”
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    Attentive Processes and Blood Lactate in the Sambo
  4. 264
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    Earth-shaking J. LEAGUE supporters
  5. 265
    “…In this study, we investigated the MV production by Lactobacillus sakei subsp. sakei NBRC15893 isolated from kimoto, the traditional seed mash used for brewing sake. …”
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    IgA-enhancing effects of membrane vesicles derived from Lactobacillus sakei subsp. sakei NBRC15893
  6. 266
    por Orces, Carlos H.
    Publicado 2013
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    Prevalence and Determinants of Falls among Older Adults in Ecuador: An Analysis of the SABE I Survey
  7. 267
    “…A prospective Saúde, Bem-Estar e Envelhecimento (SABE [Health, Wellbeing and Aging]) cohort study conducted in 2000 and 2006 in City of São Paulo, Brazil. 2,143 individuals aged 60 years or older selected through multi-stage sampling in the year 2000 (41.4% male and 58.6% women) and 1,115 individuals belonging to the follow-up cohort evaluated in 2006. …”
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    Alcohol Use among Older Adults: SABE Cohort Study, São Paulo, Brazil
  8. 268
    “…Sake is a traditional Japanese alcoholic beverage that is gaining popularity worldwide. …”
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    Chronic Intake of Japanese Sake Mediates Radiation-Induced Metabolic Alterations in Mouse Liver
  9. 269
    “…To describe the design of the SABE Colombia study. The major health study of the old people in Latin America and the Caribbean (LAC) is the Survey on Health, Well-Being, and Aging in LAC, SABE (from initials in Spanish: SAlud, Bienestar & Envejecimiento). …”
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    SABE Colombia: Survey on Health, Well-Being, and Aging in Colombia—Study Design and Protocol
  10. 270
    por Vidman, Åsa, Strömberg, Annika
    Publicado 2018
    “…FINDINGS: The findings show that meaningful work tasks are about organizing the work to make use of the creativity and knowledge of the staff in order to support relations with older people. …”
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    “Well it is for their sake we are here”: meaningful work tasks from care workers’ view
  11. 271
    “…This is a cross-sectional study of data from the SABE study—Health, Well-Being, and Aging Survey—a multiple-cohort study, obtained in 2010, composed of a probabilistic sample representative of the population of the São Paulo city aged ≥60 years. …”
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    Prevalence of Systemic Arterial Hypertension Diagnosed, Undiagnosed, and Uncontrolled in Elderly Population: SABE Study
  12. 272
    por Suto, Momoka, Kawashima, Hiroto
    Publicado 2019
    “…Sake is a traditional Japanese alcohol. Nowadays, the consumption for Sake is increasing in worldwide and its popularity is growing. …”
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    Compound Specific Carbon Isotope Analysis in Sake by LC/IRMS and Brewers’ Alcohol Proportion
  13. 273
    Publicado 2020
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    Estresse, Mulheres e Infarto Agudo do Miocárdio: O que se Sabe?
  14. 274
    por Quintessenza, James
    Publicado 2021
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    Commentary: Aortic valve reconstruction: Embrace it and master it … for your patients' sake … and your future
  15. 275
    “…During the sake manufacturing process, large amounts of squeezed solids or “lees” (sake lees) are generated. …”
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    Utilization of Sake lees as Broiler Feedstuff and its Effects on Growth Performance and Intestinal Immunity
  16. 276
    “…The autochthonous strain Latilactobacillus sakei sp. sakei ACU-2 was selected as a meat starter culture for dry sausage production. …”
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    Alternative culture medium design for biomass production of autochthonous meat starter Latilactobacillus sakei sp. sakei ACU-2
  17. 277
    “…Lactobacillus sakei is a lactic acid bacterium associated primarily with fermented meat and fish. …”
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    Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
  18. 278
    por WITOWSKI, Sebastian
    Publicado 2015
    “…Reusing them 1000 times, instead of allocating memory for a bigger integer, saves a whopping 1 millisecond of code's execution time! …”
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    Maybe it's not Python that sucks, maybe it's my code
  19. 279
    por Zolar
    Publicado 1982
    Libro
    Enciclopedia del saber antiguo y prohibido /
  20. 280
    por Zambrano, María
    Publicado 1993
    Libro
    Hacia un saber sobre el alma
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