Subjects: “...Contaminated food...”
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“...The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also...”
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“... to increases in temperature and changes in litter quality that can affect small woodland streams, where water...”
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Subjects: “...volume decrease....”
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“.... When invading native riparian temperate forests, they can decrease tree species diversity, alter the...”
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“... heterospecific flocks can optimise individual vigilance and foraging. However, a large number of conspecific...”
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“... most important food baskets of Southeast Asia that depends on seasonal flooding. Our results indicate...”
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“..., decreases as the soil pH increases due to the higher sorption of B on soil solid surfaces. The objective...”
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“... concentration of B in the soil solution, which, in turn, decreases as the soil pH increases due to the higher...”
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“... to the initial CJ contamination. BLA proves to be a potential alternative to control food-borne pathogens...”
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“... or therapeutic failure. Absorption can be altered by modulating the function of P-gp via the concomitant use...”
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“... are alloying additions or are added as oxides to form a dispersion. The alloys can also be coated with...”
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“... (e.g., cakes, breads, yogurts), enriching their nutritional profile and creating a value-added food ingredient....”
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“...) at 28 °C. At middle-exponential phase 2% glucose (YEPGD) and/or 5 μg/mL TiO2-NP stock solution were added and cells...”
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“... at a concentration of 1×106 cells/mL and activated by concanavalin A. Tau and TauCl were added at 1, 10, and 100...”
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“... H9c2 cardiomyoblast cells. Materials and Methods. Bark extracts of these plants (1 and 25 μg/mL) were added 3 hours...”
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“... microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health...”
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“... microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health...”
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“... at different essential oils and their possible applications. An example of this search is in the food industry...”
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