Peer-reviewed Articles - Biology

169 downloads
665 views

The human population is growing and, globally, we must meet the challenge of increased protein needs required to feed this population. Single cell proteins (SCP), when coupled to aquaculture production, offer a means to ensure future protein needs can be met without...

["Agricultural Science","Aquaculture, Fisheries and Fish Science","Biotechnology","Food Science and Technology","Microbiology"]
doi:10.7717/peerj.3170
52 downloads
524 views

Background Maleic acid is a multi-functional chemical widely used in the field of industrial chemistry for producing food additives and food contact materials. As maleic acid may contaminate food by the release from food packages or intentional addition, it raises...

["Bioinformatics","Computational Biology","Food Science and Technology","Genomics"]
doi:10.7717/peerj.3175
78 downloads
324 views

Background Probiotic microorganisms are gaining global importance because of their use in the preparation of a nutraceutical or in the treatment of infections. As per the health industry demand, there is an urgent need for exploring new indigenous probiotic strains...

["Food Science and Technology","Microbiology"]
doi:10.7717/peerj.3085
317 downloads
1,002 views

Background Accumulating evidence indicates interactions between human milk composition, particularly sugars (human milk oligosaccharides or HMO), the gut microbiota of human infants, and behavioral effects. Some HMO secreted in human milk are unable to be endogenously...

["Food Science and Technology","Microbiology","Gastroenterology and Hepatology","Nutrition","Pediatrics"]
doi:10.7717/peerj.2876
103 downloads
324 views

The aim of this study was to test the hypothesis that consuming manuka honey, which contains antimicrobial methylglyoxal, may affect the gut microbiota. We undertook a mouse feeding study to investigate whether dietary manuka honey supplementation altered microbial...

["Biochemistry","Food Science and Technology","Microbiology","Nutrition"]
doi:10.7717/peerj.2787
130 downloads
519 views

We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties...

["Food Science and Technology","Microbiology","Nutrition"]
doi:10.7717/peerj.2754
95 downloads
372 views

Nine hundred extra virgin olive oils (EVOO) were extracted from individual olive trees of four olive cultivars (Coratina, Cima di Mola, Ogliarola, Peranzana), originating from the provinces of Bari and Foggia (Apulia region, Southern Italy) and collected during...

["Agricultural Science","Food Science and Technology","Statistics"]
doi:10.7717/peerj.2740
143 downloads
413 views

Background Names used in ingredient lists of food products are trivial and in their nature rarely precise. The most recent scientific interpretation of the term bamboo (Bambusoideae, Poaceae) comprises over 1,600 distinct species. In the European Union only few...

["Agricultural Science","Food Science and Technology","Molecular Biology","Taxonomy","Histology"]
doi:10.7717/peerj.2781
108 downloads
461 views

Background T cells play a pivotal role in the adaptive immunity that participates in a wide range of immune responses through a complicated cytokine network. Imbalance of T-cell responses is involved in several immune disorders. Neolitsea species, one of the biggest...

["Cell Biology","Food Science and Technology","Immunology","Pharmacology"]
doi:10.7717/peerj.2758
1 citation
240 downloads
670 views

Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in...

["Biotechnology","Food Science and Technology","Microbiology"]
doi:10.7717/peerj.2701
217 downloads
498 views

Selenium (Se) is an essential element with a small difference between physiological and toxic doses. To provide more effective and safe Se dosing regimens, as compared to dosing with ionic selenium, nanoparticle formulations have been developed. However, due to...

["Food Science and Technology","Toxicology","Pharmacology","Metabolic Sciences"]
doi:10.7717/peerj.2601
82 downloads
320 views

We study the glycosylation processes that convert initially toxic substrates to nutritionally valuable metabolites in the flavonoid biosynthesis pathway of tomato (Solanum lycopersicum) seedlings. To estimate the reaction rates we use ordinary differential equations...

["Agricultural Science","Computational Biology","Food Science and Technology","Mathematical Biology","Plant Science"]
doi:10.7717/peerj.2417
246 downloads
773 views

Background The wide use of pesticides raises concerns on the health risks associated with pesticide exposure. For developing countries, like Thailand, pesticide monitoring program (in vegetables and fruits) and also the maximum residue limits (MRL) regulation have...

["Agricultural Science","Environmental Sciences","Food Science and Technology","Toxicology","Nutrition"]
doi:10.7717/peerj.2432
85 downloads
469 views

Recently, biosensors have been widely used for the detection of bacteria, viruses and other toxins. Electrodes, as commonly used transducers, are a vital part of electrochemical biosensors. The coverage of the droplets can change significantly based on the hydrophobicity...

["Biochemistry","Bioengineering","Biophysics","Biotechnology","Food Science and Technology"]
doi:10.7717/peerj.2400
1 citation
220 downloads
2,674 views

Vegemite is an iconic Australian food spread made from spent brewers’ yeast extract, which has been reported to be used as an ingredient in illegal home brewing. In this study, we tested the utility of Vegemite and the similar spread Marmite in promoting fermentation....

["Agricultural Science","Biochemistry","Food Science and Technology","Microbiology"]
doi:10.7717/peerj.2271

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