Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Electronic books. -- local. --- Enzyme-linked immunosorbent assay. --- Immunoenzyme technique. --- Enzyme-linked immunosorbent assay --- Enzyme-Linked Immunosorbent Assay --- Immunoenzyme Techniques --- Immunosorbent Techniques --- Immunoassay --- Immunohistochemistry --- Molecular Probe Techniques --- Immunologic Tests --- Immunologic Techniques --- Investigative Techniques --- Laboratory Techniques and Procedures --- Diagnosis --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Animal Biochemistry --- Human Anatomy & Physiology --- Health & Biological Sciences --- Moleculaire biologie --- Moleculaire biologie. --- Antibody enzyme techniques, Unlabeled --- Immunoperoxidase technique --- Peroxidase labeled antibody technique --- Enzymatic analysis --- Immunology --- Protein binding --- ELISA --- Enzyme immunoassay --- Enzyme labeled antibody technique --- Enzyme labeled immunoassay --- Enzyme linked immunoassay --- Enzyme linked immunospecific assay --- Immunoassay, Enzyme --- Immunoenzymometric assay --- Immunoenzyme technique --- Solid-phase analysis --- Technique --- Immunology. --- Immunobiology --- Life sciences --- Serology

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wild animals under human care as well as domesticated farm production animals are often exposed to environmental changes (e.g., capture and transportation). Short-term or acute changes in physiological indices (e.g., heart rate, respiration, body temperatures, immune cells, and stress hormonal biomarkers) provide crucial information regarding the responses of animals to novel environments, and they could provide crucial determining factors for the long-term health and welfare of animals. This Special Issue includes experimental research papers that demonstrate the applications of physiological indices and welfare assessment methods (e.g., morphological and morphometric data, behavioural assessments, thermal profiles, and physiological markers) in any wildlife or production animal (e.g., rescued and rehabilitating animals, pets, competition animals, farm animals, and zoo animals), in response to environmental and management related factors. The goal is to provide examples of new research and techniques that can be used to monitor short- and long-term environmental adaptation of animals under human care.

Research & information: general --- Biology, life sciences --- Zoology & animal sciences --- non-invasive --- bioindicator --- pollution --- stress --- welfare --- constructed wetland --- glucocorticoid --- urban river --- reindeer --- glucocorticoids --- validation --- rodents --- ecological immunology --- natural antibodies --- haptoglobin --- neutrophil to lymphocyte ratio --- immune strategy --- vector-borne pathogens --- parasitology --- zoonosis --- thermal imaging --- koalas --- body temperature --- heat/cold stress --- thermoregulation --- substrate --- Zoo --- protocol --- veterinary assessment --- Punjab urial --- body condition --- behavior --- Pakistan --- red deer --- hind --- reproduction --- progesterone --- cortisol --- hair --- Asian elephant --- saliva --- immunoglobulin A --- circadian rhythm --- Panthera tigris tigris --- Panthera tigris altaica --- siberian --- tigers --- bengal tigers --- captive --- biochemical parameter --- serum protein electrophoresis --- Cervus elaphus --- plasma --- feces --- hunting --- zoo --- faecal analysis --- glucocorticoid metabolites --- enzyme immunoassay --- roe deer --- blood parameters --- prognostic factors --- blood lactate concentration --- biomarkers --- captivity-induced stress --- fecal glucocorticoid metabolites --- physiological stress in rodents --- oxytocin --- boar --- ejaculation --- wildlife --- environmental stress --- urbanisation --- birds --- non-invasive --- bioindicator --- pollution --- stress --- welfare --- constructed wetland --- glucocorticoid --- urban river --- reindeer --- glucocorticoids --- validation --- rodents --- ecological immunology --- natural antibodies --- haptoglobin --- neutrophil to lymphocyte ratio --- immune strategy --- vector-borne pathogens --- parasitology --- zoonosis --- thermal imaging --- koalas --- body temperature --- heat/cold stress --- thermoregulation --- substrate --- Zoo --- protocol --- veterinary assessment --- Punjab urial --- body condition --- behavior --- Pakistan --- red deer --- hind --- reproduction --- progesterone --- cortisol --- hair --- Asian elephant --- saliva --- immunoglobulin A --- circadian rhythm --- Panthera tigris tigris --- Panthera tigris altaica --- siberian --- tigers --- bengal tigers --- captive --- biochemical parameter --- serum protein electrophoresis --- Cervus elaphus --- plasma --- feces --- hunting --- zoo --- faecal analysis --- glucocorticoid metabolites --- enzyme immunoassay --- roe deer --- blood parameters --- prognostic factors --- blood lactate concentration --- biomarkers --- captivity-induced stress --- fecal glucocorticoid metabolites --- physiological stress in rodents --- oxytocin --- boar --- ejaculation --- wildlife --- environmental stress --- urbanisation --- birds

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The purpose of this Special Issue “Cow’s Milk and Allergy” is to provide an overview of the association of cow’s milk with allergy. This topic has two quite different faces. On the one hand, we are all aware of the importance of cow’s milk allergy in early life. What is less known is that the consumption of raw, unprocessed milk is associated with a lower incidence of asthma and rhinitis. This Special Issue takes a closer look at all of these aspects of cow’s milk and allergy and focus on the following questions:

animal models --- milk allergen --- allergenicity --- camel milk --- immune regulation --- epigenetics --- human breast milk --- milk processing --- CAP-FEIA (Fluorescence Enzyme Immunoassay) --- immune system --- raw milk --- multiplex dot test --- Middle-East --- alkaline phosphatase --- cow’s milk allergy --- polygenic risk score --- tolerance --- hydrolysate --- CML --- infant formula --- miRNA-150 --- milk --- allergy --- casein --- asthma --- partial hydrolysate --- Immunoglubuline E --- molecular diagnosis --- allergic march --- delayed-type hypersensitivity --- allergenicity modulation --- prebiotics --- processing --- sRAGE --- histone acetylation --- dietary intervention --- probiotics --- cow’s milk --- Cow’s milk allergy (CMA) --- cow’s milk protein allergy --- farming effect --- protection --- anaphylaxis --- aggregation --- IgE binding --- natural history --- epidemiology --- prevalence --- infant allergy --- basophil activation test (BAT) --- ?-lactoglobulin --- step-down --- sensitization pattern --- extracellular vesicles --- cell-mediated reactions --- proteomics --- prevention of cow’s milk allergy --- therapy --- raw cow’s milk --- baked milk --- immune cells --- food allergy --- gut microbiota --- allergic diseases --- glycation --- bioactive peptides --- infant feeding --- cow’s milk allergens --- treatment of cow’s milk allergy --- formula --- genome-wide association --- diagnosis of cow’s milk allergy

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Humanities --- Social interaction --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques