Research Library

Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination

Jakša Kivela, John C. Crotts

Journal of Hospitality & Tourism Research

Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. Although the literature supports the view that there is a connection between tourism and...

The taste reactivity test. I. Mimetic responses to gustatory stimuli in neurologically normal rats

Harvey J. Grill, Ralph Norgren

Brain Research

Persistent bacterial infections and persister cells

Robert A. Fisher, Bridget Gollan, Sophie Hélaine

Nature Reviews Microbiology

Food neophobia and ‘picky/fussy’ eating in children: A review

Terence M. Dovey, Paul Staples, E. Leigh Gibson +1

Appetite

Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

Alberto Dávalos, Carmen Gómez‐Cordovés, Begoña Bartolomé

Journal of Agricultural and Food Chemistry

The ORAC-fluorescein (ORAC-FL) method recently validated using automatic liquid handling systems has now been adapted to manual handling and using a conventional fluorescence microplate reader. As...

Gut Microbiomes of Malawian Twin Pairs Discordant for Kwashiorkor

Michelle I. Smith, Tanya Yatsunenko, Mark Manary +16

Science

Kwashiorkor, an enigmatic form of severe acute malnutrition, is the consequence of inadequate nutrient intake plus additional environmental insults. To investigate the role of the gut microbiome, we...

WHO LABORATORY MANUAL FOR THE EXAMINATION OF HUMAN SEMEN AND SPERM‐CERVICAL MUCUS INTERACTION

Journal of Andrology

Importance of SE-glutathione peroxidase, catalase, and CU/ZN-SOD for cell survival against oxidative stress

Carine Michiels, Martine Raes, Olivier Toussaint +1

Free Radical Biology and Medicine

Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef

Sabine Delannoy, Byron D. Chaves, Sarah A. Ison +5

Frontiers in Microbiology

Current methods for screening Enterohemorrhagic Escherichia coli (EHEC) O157 and non-O157 in beef enrichments typically rely on the molecular detection of stx, eae, and serogroup-specific wzx or wzy...

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley

Carbohydrate Research

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford +1

Carbohydrate Research

The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

Taran Skjerdal, Andras Gefferth, Miroslav Spajic +21

BioMed Research International

A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating...

Probiotic bacteria: safety, functional and technological properties

Maria Saarela, G. Mogensen, Rangne Fondén +2

Journal of Biotechnology

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit +1

Carbohydrate Research

Burden of disease from inadequate water, sanitation and hygiene in low‐ and middle‐income settings: a retrospective analysis of data from 145 countries

Annette Prüss‐Üstün, Jamie Bartram, Thomas Clasen +18

Tropical Medicine & International Health

This estimate confirms the importance of improving water and sanitation in low- and middle-income settings for the prevention of diarrhoeal disease burden. It also underscores the need for better...

Epidemiology of cancer-associated venous thrombosis

J.F. Timp, Sigrid K. Brækkan, Henri H. Versteeg +1

Blood

Cancer-associated venous thrombosis is a common condition, although the reported incidence varies widely between studies depending on patient population, start and duration of follow-up, and the...

Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP)

Nancy R. Cook, Jeffrey A. Cutler, Eva Obarzanek +5

BMJ

Sodium reduction, previously shown to lower blood pressure, may also reduce long term risk of cardiovascular events.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Charis M. Galanakis

Trends in Food Science & Technology

Genomic islands in pathogenic and environmental microorganisms

Ulrich Dobrindt, Bianca Hochhut, Ute Hentschel +1

Nature Reviews Microbiology

Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.

David J.A. Jenkins, Thomas M.S. Wolever, A. R. Leeds +6

BMJ

To define the type of dietary fibre of fibre analogue with the greatest potential use in diabetic treatment, groups of four to six volunteers underwent 50-g glucose tolerance tests (GTT) with and...

Probiotic Mechanisms of Action

Miriam Bermúdez-Brito, Julio Plaza‐Díaz, Sergio Muñoz‐Quezada +2

Annals of Nutrition and Metabolism

Probiotics are live microorganisms that provide health benefits to the host when ingested in adequate amounts. The strains most frequently used as probiotics include lactic acid bacteria and...

Coupled transport of sodium and organic solutes.

Stanley G. Schultz, Peter F. Curran

Physiological Reviews

Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour

Christel Quettier-Deleu, Bernard Gressier, Jean‐Jacques Vasseur +7

Journal of Ethnopharmacology

Encapsulation in the food industry: a review

Selim Kermasha Bernard F. Gibbs

International Journal of Food Sciences and Nutrition

Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the...

Nomenclature of the Proteins of Cows’ Milk—Sixth Revision

Harold M. Farrell, Rafael Jiménez‐Flores, G. T. Bleck +7

Journal of Dairy Science

This report of the American Dairy Science Association Committee on the Nomenclature, Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of milk proteins necessitated...

Recent findings on the viable but nonculturable state in pathogenic bacteria

James D. Oliver

FEMS Microbiology Reviews

Many bacteria, including a variety of important human pathogens, are known to respond to various environmental stresses by entry into a novel physiological state, where the cells remain viable, but...

Cardiovascular Effects of n-3 Fatty Acids

Alexander Leaf, Christian Weber

New England Journal of Medicine

ALTHOUGH earlier studies1 2 3 suggested that dietary fish had some properties that could potentially prevent coronary artery disease, it was not until the epidemiologic studies of Bang et al.4 and...

A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women

Simin Liu, W. C. Willett, Meir J. Stampfer +5

American Journal of Clinical Nutrition

Antioxidant activity of selected essential oil components in two lipid model systems

Giuseppe Ruberto, M. Tiziana Baratta

Food Chemistry

Chemotaxonomie der Pflanzen

Robert Hegnauer

Birkhäuser Basel eBooks

Es wurde beschlossen, drei verschiedene Indices anzufertigen:

Enteropathogenic E. coli (EPEC) Transfers Its Receptor for Intimate Adherence into Mammalian Cells

Brendan Kenny, Rebekah DeVinney, Markus Stein +3

Cell

Chemistry, Biochemistry, and Safety of Acrylamide. A Review

Mendel Friedman

Journal of Agricultural and Food Chemistry

Acrylamide (CH2=CH-CONH2), an industrially produced alpha,beta-unsaturated (conjugated) reactive molecule, is used worldwide to synthesize polyacrylamide. Polyacrylamide has found numerous...

Effect of conjugated linoleic acid on body composition in mice

Yeonhwa Park, Karen Albright, Wei Liu +3

Lipids

The effects of conjugated linoleic acid (CLA) on body composition were investigated. ICR mice were fed a control diet containing 5.5% corn oil or a CLA-supplemented diet (5.0% corn oil plus 0.5%...

The stunting syndrome in developing countries

Andrew J. Prendergast, Jean H. Humphrey

Paediatrics and International Child Health

Linear growth failure is the most common form of undernutrition globally. With an estimated 165 million children below 5 years of age affected, stunting has been identified as a major public health...

Principal Component Analysis

Hans Wackernagel

The glycemic index: methodology and clinical implications

TM Wolever, David Jenkins, AL Jenkins +1

American Journal of Clinical Nutrition

Resolvin E1 and protectin D1 activate inflammation-resolution programmes

Jan M. Schwab, Nan Chiang, Makoto Arita +1

Nature

Bacteriocins of gram-positive bacteria.

Ralph W. Jack, John Tagg, Bibek Ray

Microbiological Reviews

In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat...

The journal of food composition and analysis

William J. Darby

Journal of Food Composition and Analysis

Revealing the Bacterial Butyrate Synthesis Pathways by Analyzing (Meta)genomic Data

Marius Vital, Adina Chuang Howe, James M. Tiedje

mBio

Butyrate-producing bacteria have recently gained attention, since they are important for a healthy colon and when altered contribute to emerging diseases, such as ulcerative colitis and type II...

Diarrheagenic Escherichia coli

Tânia A. T. Gomes, Waldir P. Elias, Isabel C. A. Scaletsky +5

Brazilian Journal of Microbiology

Most Escherichia coli strains live harmlessly in the intestines and rarely cause disease in healthy individuals. Nonetheless, a number of pathogenic strains can cause diarrhea or extraintestinal...

Antibacterial Activity and Mode of Action of Ferulic and Gallic Acids Against Pathogenic Bacteria

Anabela Borges, Carla Ferreira, María José Saavedra +1

Microbial Drug Resistance

The increased resistance of pathogenic microorganisms is frequently attributed to the extreme and inadequate use of antibiotics and transmission of resistance within and between individuals. To...

METALLOTHIONEIN: An Intracellular Protein to Protect Against Cadmium Toxicity

Curtis D. Klaassen, Jie Liu, Supratim Choudhuri

The Annual Review of Pharmacology and Toxicology

Metallothioneins (MT) are low-molecular-weight, cysteine-rich, metal-binding proteins. MT genes are readily induced by various physiologic and toxicologic stimuli. Because the cysteines in MT are...

Determination of Antioxidant and Antimicrobial Activities of <i>Rumex crispus </i>L. Extracts

Ali Yıldırım, Ahmet Mavi, Ayşe Aydan Kara

Journal of Agricultural and Food Chemistry

The antioxidant activities, reducing powers, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, amount of total phenolic compounds, and antimicrobial activities of ether, ethanol, and hot...

Bile Salt Hydrolase Activity in Probiotics

Máire Begley, Colin Hill, Cormac G. M. Gahan

Applied and Environmental Microbiology

Probiotics are defined as “living microorganisms, which upon ingestion in certain numbers exert health benefits on the host beyond inherent basic nutrition” ([43][1]). Various studies have indicated...

The Measurement of the Turgor Pressure and the Water Relations of Plants by the Pressure-bomb Technique

Melvin T. Tyree, H. T. Hammel

Journal of Experimental Botany

Journal Article The Measurement of the Turgor Pressure and the Water Relations of Plants by the Pressure-bomb Technique Get access M. T. TYREE, M. T. TYREE Botany School, University of...

Distribution, interconversion, and dose response of n−3 fatty acids in humans

Linda M. Arterburn, Eileen Bailey Hall, Harry Oken

American Journal of Clinical Nutrition

Copper: An essential metal in biology

Richard A. Festa, Dennis J. Thiele

Current Biology

The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review

Roger B. Boulton

American Journal of Enology and Viticulture

Copigmentation is a solution phenomenon in which pigments and other noncolored organic components form molecular associations or complexes. It generally results in an enhancement in the absorbance...

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth

Journal of Agricultural and Food Chemistry

Forty-four odor-active compounds were quantified in Scheurebe and Gewürztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles...