Works Published in 2020
Displaying all 4 works
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2020 journal article
Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry
SCIENTIFIC REPORTS, 10(1).
MeSH headings : Blueberry Plants / genetics; Blueberry Plants / metabolism; Digestion; Flavonoids / metabolism; Genotype; Hydroxybenzoates / metabolism; In Vitro Techniques
www.nature.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: November 16, 2020
2020 journal article
Escherichia coli O157:H7 Stationary-Phase Acid Resistance and Assessment of Survival in a Model Vegetable Fermentation System
JOURNAL OF FOOD PROTECTION, 83(5), 745–753.
author keywords: Acid resistance; Competition; Escherichia coli O157:H7; Survival; Vegetable fermentation
MeSH headings : Escherichia coli O157 / growth & development; Fermentation; Humans; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Microbial Viability; Shiga-Toxigenic Escherichia coli / growth & development; Vegetables
TL;DR:
The data indicate that stationary phase acid resistance may not accurately predict STEC survival during vegetable fermentations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 13, 2020
2020 journal article
Modeling buffer capacity and pH in acid and acidified foods
JOURNAL OF FOOD SCIENCE, 85(4), 918–925.
author keywords: acid; base; acid foods; acidified foods; buffer capacity; buffer model; pH
MeSH headings : Acids / analysis; Algorithms; Buffers; Chromatography, High Pressure Liquid; Food Analysis; Food Safety; Hydrogen-Ion Concentration; Models, Biological; Salts / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 14, 2020
2020 journal article
Modeling the buffer capacity of ingredients in salad dressing products
JOURNAL OF FOOD SCIENCE, 85(4), 910–917.
author keywords: acid; base; buffer capacity; ionic strength; modeling; pH prediction; salad dressing
MeSH headings : Acetic Acid / analysis; Buffers; Condiments / analysis; Food Ingredients / analysis; Hydrogen-Ion Concentration; Salts / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 6, 2020
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