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High coverage metabolomics analysis reveals phage-specific alterations to Pseudomonas aeruginosa physiology during infection.
bacteriophages from six distinct phage genera. Analysis of the metabolomics data indicates an active interference in the host metabolism. In general, phages elicit an increase in pyrimidine and nucleotide sugar ...
Simulation of total dietary iodine intake in Flemish preschool children.
https://www.sciensano.be/en/biblio/simulation-total-dietary-iodine-intake-flemish-preschool-children
population) and 16·9 μg/d (consumers only). Both in 2002 and 2011, sugared dairy products, milk and iodised salt (21·4, 13·1, and 8·7 %, respectively in 2011) were the main contributors to total iodine intake. ...
SYBR®Green qPCR methods for detection of endogenous reference genes in commodity crops: a step ahead in combinatory screening of Genetically Modified Crops in food and feed products
methods Network Oilseed rape Order PCR performance polymerase chain reaction PRODUCTS qPCR SCREENING Soybean Strategies Strategy sugar Abstract: Identification of crops present in food and/or feed matrices ...
Energy and macronutrient intakes in Belgium: results from the first National Food Consumption Survey.
20.3. Total fat and SFA intakes were higher and total carbohydrate and sugar intakes were lower in the older age categories than in the younger age categories. The percentage of energy from SFA intake was ...
Optimization of the blanching process to reduce acrylamide in fried potatoes
Potato PROCESSES PRODUCTS reducing reducing sugar Reduction Response surface methodology study sugar Temperature time WATER Abstract: A central composite design was used to study the effect of blanching ...
Comparison of potato varieties between seasons and their potential for acrylamide formation
Frying Human Impact Industries Industry IS observed ON period Potato Potato products production PRODUCTS reducing reducing sugar result results seasonal seasonal variation Seasons STORAGE study sugar ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
n ON parameters Potato PROCESSES reducing reducing sugar SCREENING Size Soil STORAGE Storage time study sugar survey time Tuber size Type Underwater weight varieties variety Weight Abstract: A number of ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Fertilization Frying Hand Impact Increase Increases LEVEL n observed ON Order Potato Quality reducing reducing sugar result results sugar varieties variety Abstract: The quality of the potato has been found to ...
Influence of storage practices on acrylamide formation during potato frying
composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...
Nutrient sensing systems for rapid activation of the protein kinase A pathway in yeast.
composition of the medium. High activity of the pathway occurs in the presence of rapidly fermented sugars like glucose or sucrose, but only as long as growth is maintained. Growth arrest of fermenting cells or ...