Characteristics and bioinformatics of peptides from natural and cultured sandfish (Holothuria scabra) [0.03%]
天然和养殖沙海参(Holothuria_scabra)来源肽的特征及生物信息学分析
Pawitporn Daopa,Chakkapat Aenglong,Sittiruk Roytrakul et al.
Pawitporn Daopa et al.
This study aimed to investigate the characteristics and bioinformatics identification of peptides in sandfish (Holothuria scabra) protein hydrolysate from natural and cultured sources, with the hypothesis that different sources of sandfish ...
Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry [0.03%]
随机抗菌肽混合物作为培养肉行业的非抗生素抗菌剂
Idan Yakir,Einav Cohen,Sharon Schlesinger et al.
Idan Yakir et al.
Antibiotics, commonly used in cell culture studies to prevent microbial contamination, cannot be employed in Cultured meat (CM) due to potential residues in the final food products. Hence, there is an urgent need to develop novel and safe n...
Patrizia Bade,Sebastian Stix,Kristina Kappel et al.
Patrizia Bade et al.
DNA microarrays are now used in fields such as gene expression analysis, pathogen/virus detection and identification of biomarkers. Although they have been used in the food sector for species identification, they detect a limited number of ...
Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage [0.03%]
新疆沙漠分离的黄色微球菌来源的细菌类胡萝卜素在果实采后贮藏期的应用研究
Wasim Sajjad,Murad Muhammad,Sayed Muhammad Ata Ullah Shah Bukhari et al.
Wasim Sajjad et al.
Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter s...
Evaluation of bioaccessibility, metabolic clearance and interaction with xenobiotic receptors (PXR and AhR) of cinnamaldehyde [0.03%]
肉桂醛的生物可及性、代谢清除率及其与异生物受体(PXR和AhR)的作用机制评价
Islam Husain,Bill J Gurley,Hari Babu Kothapalli et al.
Islam Husain et al.
Cinnamon is one of the oldest known spices used in various food delicacies and herbal formulations. Cinnamaldehyde is a primary active constituent of cinnamon and substantially contributes to the food additive and medicinal properties of ci...
Deciphering the complex molecular architecture of the genetically modified soybean FG72 through paired-end whole genome sequencing [0.03%]
采用双末端测序技术解析转基因大豆FG72的复杂分子结构
Fan Wang,Shengtao Lu,Wenting Xu et al.
Fan Wang et al.
The clear molecular characterization of genetically modified (GM) plants and animals is a prerequisite for obtaining regulatory approval and safety certification for commercial cultivation. This characterization includes the identification ...
Metagenomics-based tracing of genetically modified microorganism contaminations in commercial fermentation products [0.03%]
基于元基因组学的转基因微生物污染商业发酵产品的追踪研究
Jolien D&#x;aes,Marie-Alice Fraiture,Bert Bogaerts et al.
Jolien D&#x;aes et al.
Genetically modified microorganisms (GMM) are frequently employed for the production of microbial fermentation products such as food enzymes. Although presence of the GMM or its recombinant DNA in the final product is not authorized, contam...
Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries [0.03%]
采前使用赤霉素（GA3）和一氧化氮供体（SNP）处理可提高葡萄果实采后的硬度
Lingling Hu,Qianqian Zheng,Zhihui Chen et al.
Lingling Hu et al.
Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA3) and the nitric oxi...
Phenolic extract from olive mill wastewater sustains mitochondrial bioenergetics upon oxidative insult [0.03%]
橄榄油厂废水中的酚类提取物可维持氧化损伤情况下的线粒体生物能量代谢
Iolanda Rita Infantino,Salvatore Antonio Maria Cubisino,Stefano Conti Nibali et al.
Iolanda Rita Infantino et al.
In the last few years, many efforts have been devoted to the recovery and valorization of olive oil by-products because of their potentially high biological value. The olive mill wastewater (OMWW), a dark-green brown colored liquid that mai...
Corrigendum to "Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa" [Food Chem.: Mol. Sci. 9 (2024) 100215] [0.03%]
关于“将生菜（Lactuca sativa）的味道和风味性状映射到遗传标记”一文的勘误通知 [食品化学：分子科学卷9（2024）100215]
Martin Chadwick,Jonathan R Swann,Frances Gawthrop et al.
Martin Chadwick et al.
[This corrects the article DOI: 10.1016/j.fochms.2024.100215.]. © 2024 The Author(s).
Published Erratum
Food chemistry. Molecular sciences. 2024 Oct 16:9:100226. DOI:10.1016/j.fochms.2024.100226 2024