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A microbial kinetic optimization approach.

• Authors : Ding, Xiong¹ (AUTHOR) ; Lu, Yan¹ (AUTHOR)

Subjects: *PROBLEM solving; *ALGORITHMS; MICROORGANISM populations

• Source: Journal of Intelligent & Fuzzy Systems. 2021, Vol. 40 Issue 3, p5697-5713. 17p.

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The Whale and the Microorganism: A Tale of a Classic Example and Linguistic Intuitions.

• Authors : Lev‐Ari, Shiri¹ (AUTHOR)

Subjects: SOUND symbolism; WHALES; INTUITION

• Source: Cognitive Science. Apr2023, Vol. 47 Issue 4, p1-11. 11p.

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A microbial treatment population dynamics optimization approach.

• Authors : Gao, Jinding¹ (AUTHOR)

Subjects: *PROBLEM solving; *ALGORITHMS; *MATHEMATICAL optimization

• Source: Journal of Intelligent & Fuzzy Systems. 2021, Vol. 41 Issue 2, p4035-4049. 15p.

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Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat.

• Authors : Tenea, Gabriela N.¹; Guaña, Juan Martin¹

Subjects: MICROORGANISM populations; BACTERIAL cell walls; MICROBIAL growth

• Source: Journal of Food Quality. 9/24/2019, p1-8. 8p.

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Nouvelles percées dans la connaissance du microbiote fromager grâce aux outils « omiques ».

• Authors : IRLINGER, Françoise¹; DELBÈS, Céline²; CALLON, Cécile²

Subjects: *MANUFACTURING processes; MICROORGANISM populations; MICROBIAL genomes

• Source: IAA Industries Agro-Alimentaires. Nov/Dec2020, Vol. 70 Issue 11/12, p20-24. 5p.

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電化學法應用於紅茶飲料之微生物檢測.

• Authors : 黃 怡 銘¹; 李 昭 緯²; 徐 詮 亮²

• Source: Taiwanese Journal of Agricultural Chemistry & Food Science. Aug-Oct2020, Vol. 58 Issue 4/5, p115-126. 12p.

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Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability.

• Authors : Ehsannia, Sheida¹; Sanjabi, Mohammad Reza²

Subjects: PROCESSED cheese; COLD storage; MICROORGANISM viability

• Source: Journal of Food Processing & Preservation. Aug2016, Vol. 40 Issue 4, p667-674. 8p.

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Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh‐cut water chestnuts.

• Authors : Ye, Haixia^1,2,3 (AUTHOR); Wen, Jinmin^1,2,3 (AUTHOR); Wang, Shiyun^1,2,3 (AUTHOR)

Subjects: VITAMIN E; PHYSIOLOGY; POLYPHENOL oxidase

• Source: Journal of Food Processing & Preservation. Mar2022, Vol. 46 Issue 3, p1-9. 9p.

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Luminescence and fahua‐fermentation qualities of an autofluorescent microorganism from Fu brick tea.

• Authors : Liu, An^1,2 (AUTHOR); Zhang, Tuo^1,3 (AUTHOR); Lin, Ling¹ (AUTHOR)

Subjects: *RAW materials; BRICKS; LUMINESCENCE

• Source: Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-10. 10p.

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Measuring the microbiome: perspectives on advances in DNA-based techniques for exploring microbial life.

• Authors : Foster, James A.; Bunge, John; Gilbert, Jack A.

Subjects: *MICROBIOLOGY; MICROORGANISM populations; NUCLEOTIDE sequence

• Source: Briefings in Bioinformatics. Jul2012, Vol. 13 Issue 4, p420-429. 10p.

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