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This book represents a guide to the academic, scientific and clinical applications of saliva as a diagnostic fluid. This volume is written by leaders in multiple fields and fulfills a demand for a broad understanding of saliva across a range of disciplines.
salivary biomarkers --- oral neoplasia --- periodontal disease/periodontitis --- smoking --- ethanol consumption --- real-time quantitative PCR --- enzyme-linked immune-sorbent assay --- immunohistochemistry --- bacteria --- HS-SPME-GC-MS --- MALDI-TOF MS --- silver nanoparticles --- VOCs --- obesity --- periodontitis --- cytokine --- inflammation --- saliva --- biomarkers --- oral cancer --- oral lichen planus --- psoriasis --- oral diseases --- oxidative stress --- antioxidants --- plaque psoriasis --- salivary glands --- cytokines --- nitrosative stress --- IgA --- alpha-amylase --- uric acid --- stress --- dental implants --- corrosion --- titanium --- metallic ions --- human papillomavirus --- oropharyngeal cancer --- meta-analysis --- n/a
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Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.
antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- n/a
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Almost 25 years ago, the first mammalian transient receptor potential (TRP) channel was cloned and published. TRP channels now represent an extended family of 28 members fulfilling multiple roles in the living organism. Identified functions include control of body temperature, transmitter release, mineral homeostasis, chemical sensing, and survival mechanisms in a challenging environment. The TRP channel superfamily covers six families: TRPC with C for “canonical”, TRPA with A for “ankyrin”, TRPM with M for “melastatin”, TRPML with ML for “mucolipidin”, TRPP with P for “polycystin”, and TRPV with V for “vanilloid”. Over the last few years, new findings on TRP channels have confirmed their exceptional function as cellular sensors and effectors. This Special Book features a collection of 8 reviews and 7 original articles published in “Cells” summarizing the current state-of-the-art on TRP channel research, with a main focus on TRP channel activation, their physiological and pathophysiological function, and their roles as pharmacological targets for future therapeutic options.
n/a --- transient receptor potential channels --- photochromic ligands --- elementary immunology --- Purkinje cell --- EPSC --- substance P --- chemicals --- organ toxicity --- lymphocytes --- HSP70 --- physiology --- bioavailable --- inflammatory bowel disease --- platelets --- pollutants --- yeast --- regulatory T cells --- kinase --- Saccharomyces cerevisiae --- manganese --- cerebellum --- TRP channel --- NHERF --- inflammation --- nanoHPLC-ESI MS/MS --- TRPM7 --- chemical probes --- TRPM8 --- dorsal column nuclei --- TRPV2 --- TRPV3 --- calcitonin gene-related peptide --- TRPV1 --- ion channels --- transient receptor potential --- 2D gel electrophoresis --- MALDI-TOF MS(/MS) --- TRPV4 --- overproduction --- sulfur mustard --- oxidative stress --- graft versus host disease --- menthol --- topical --- chemosensor --- AP18 --- calcium signalling --- mucosal epithelium --- cuneate nucleus --- production platform --- TRPC channels --- ulcerative colitis --- channel structure --- xerostomia --- neutrophils --- cardiovascular system --- TRPC5 --- TRPC6 --- TRPC3 --- TRPC4 --- calcium signaling --- protein purification --- adipose tissue --- transient receptor potential (TRP) channels --- sodium --- TH17 --- diacylglycerol --- hypersensitivity --- TRPY1 --- GABAB --- HEK293 --- thrombosis --- ion channel --- TRPC --- pathophysiology --- SMAD --- toxicology --- endothelium --- calcium --- proteomics --- TRPA1 --- salivary glands --- TRP channels --- lipid mediators --- sensors --- radiation --- TRPM4 channel --- human medulla oblongata --- mGluR1 --- small molecules --- TRPC3 pharmacology
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This book is a printed edition of the Special Issue Fungal Infections in Immunocompromised Hosts that was published in JoF
toxicity --- risk assessment --- species complex --- galactomannan --- taxonomy --- Aspergillus PCR --- candidemia --- adaptive immunity --- fungal immunity --- T2 Candida --- anti-fungal agents --- innate immunity --- antifungal stewardship --- Immunotherapy --- Candida meningoencephalitis --- liposomal amphotericin B --- anidulafungin --- liver disease --- invasive mold disease --- T2Candida --- AIDS --- (1?3)-?-d-glucan --- literature review --- yeast --- hepatic impairment --- prediction models --- IRIS --- invasive aspergillosis --- antifungal agent --- TNF inhibitors --- Aspergillus fumigatus --- fungal nomenclature --- micafungin --- non-culture-based diagnostics --- PCR --- paracoccidioidomycosis --- Candida auris --- multidrug resistance --- subcutaneous mycoses --- risk score --- mycoses of implantation --- Sporothrix brasiliensis --- antifungal resistance --- immunocompromised hosts --- Sporothrix schenckii --- Aspergillus --- fungus --- cell therapy --- MALDI-ToF MS --- lateral flow --- phylogenetics --- hematological malignancy --- candidiasis --- antifungal drug --- hematological malignancies --- mycoses --- invasive fungal infections --- lymphoma --- kidney transplant --- immune reconstitution inflammatory syndrome --- mechanisms of antifungal resistance --- fungal infections --- cytokine therapy --- sporotrichosis --- beta-d-glucan --- invasive fungal infection --- HIV --- cat-transmitted sporotrichosis --- aspergillosis --- cancer --- prognostic risk model
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This reprint presents some recent results from applying original analytical methods to the most renowned hive matrices. Particular consideration was given to methods devoted to the attribution of the origin of honey and propolis, but also studies dealing with the chemical characterization of honey and other hive matrices are here reported. Attention has also been paid to the use of optimized methods of elemental analysis in several hive products for quality and safety purposes, but also for environmental biomonitoring. The treatment of the data was often achieved through multivariate analysis methods, which made it possible to obtain reliable classifications of honeys and propolis according to their botanic or geographical origin.
propolis --- poplar --- HPLC–Q-Exactive-Orbitrap®–MS analysis --- phenolic glycerides --- essential and non-essential nutrients --- nucleosides --- honey composition --- uridine --- neuropharmacological activities --- filtered honey --- botanical origin --- fluorescence spectrometry --- antioxidant activity --- spectrum–effect relationships --- cluster analysis --- principal component analysis --- multiple linear regression analysis --- sample preparation --- trace element --- toxic element --- spectroanalytical technique --- biomonitoring --- bee pollen --- ascorbic acid --- total ascorbic acids --- dehydroascorbic acid --- HILIC --- honey discrimination --- strawberry-tree --- thistle --- eucalyptus --- asphodel --- attenuated total reflectance --- Fourier transform infrared spectroscopy --- bee products --- multielemental analysis --- ICP-MS --- ICP-OES --- inorganic contaminants --- heavy metals --- honey --- quality standards --- protein --- amylase --- acid phosphatase --- native PAGE --- royal jelly --- proteins --- ProteoMinerTM --- MALDI-TOF-MS --- proteomics --- beehive product --- unedone --- bitter taste --- strawberry tree honey --- LC-ESI/LTQ-Orbitrap-MS --- PCA --- PLS --- aroma composition --- sugar content --- QDA profile --- HMF --- furanic aldehydes --- furanic acids --- homogentisic acid --- cyclic voltammetry --- square wave voltammetry --- RP-HPLC --- bees --- beehive products --- cold vapor atomic fluorescence spectrometry --- toxic metal --- trace elements --- toxic elements --- geographical origin --- strawberry tree
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Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.
Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy
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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology
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