المؤلفون: Grégoire Bouillon, Olav Gåserød, Łukasz Krych, Josué L. Castro-Mejía, Witold Kot, Markku T. Saarinen, Arthur C. Ouwehand, Dennis S. Nielsen, Fergal P. Rattray

المصدر: Nutraceuticals, Vol 3, Iss 1, Pp 26-38 (2022)

مصطلحات موضوعية: prebiotic, alginate, alginate oligosaccharides, intestinal microbiota, microbial metabolites, short-chain fatty acids, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1661-3821/3/1/3; https://doaj.org/toc/1661-3821

URL الوصول: https://doaj.org/article/ee2fb553631f4bf8b1c2da8e49dfb83c

المؤلفون: Elif F. Üçok, Cleide Oliveira de Almeida Møller, Finn Kvist Vogensen, Fergal P. Rattray

المصدر: SSRN Electronic Journal.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c2d53d29b5a0c92a62e930089869bba4
https://doi.org/10.2139/ssrn.4041854

المؤلفون: Luísa Freire, Roice Eliana Rosim, Anderson S. Sant'Ana, Larissa P. Margalho, Larissa Tuanny Franco, Fergal P. Rattray, Carlos Augusto Fernandes de Oliveira, Cleide Oliveira de Almeida Møller, Celso F. Balthazar, Carlos Humberto Corassin

المصدر: Møller, C O D A, Freire, L, Rosim, R E, Margalho, L P, Balthazar, C F, Franco, L T, Sant'Ana, A D S, Corassin, C H, Rattray, F P & Oliveira, C A F D 2021, ' Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B 1, Ochratoxin A, and Zearalenone in vitro ', Frontiers in Microbiology, vol. 12, 655386 . https://doi.org/10.3389/fmicb.2021.655386
Frontiers in Microbiology, Vol 12 (2021)

مصطلحات موضوعية: Microbiology (medical), Ochratoxin A, Aflatoxin, ADSORPTION, food.ingredient, Microbiology, SACCHAROMYCES-CEREVISIAE, microbial interaction, A.-NIGER, 03 medical and health sciences, chemistry.chemical_compound, LACTOBACILLUS-PLANTARUM, 0404 agricultural biotechnology, food, FOOD, FEED, Lactobacillus, Agar, Yeast extract, mycotoxigenic fungus, Food science, Mycotoxin, DETOXIFICATION, mycotoxin inhibition, 0303 health sciences, Aspergillus, MYCOTOXINS, STABILITY, biology, mycotoxin reduction, 030306 microbiology, Chemistry, food and beverages, 04 agricultural and veterinary sciences, M-1, biology.organism_classification, 040401 food science, QR1-502, Aspergillus parasiticus

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e55a5a41e14ccdf6bb5158b998c67725
https://doi.org/10.3389/fmicb.2021.655386

المؤلفون: Cleide Oliveira de Almeida Møller, Carlos Augusto Fernandes de Oliveira, Khurram Muaz, Carlos Humberto Corassin, Fergal P. Rattray

المصدر: Probiotics and Prebiotics in Foods

مصطلحات موضوعية: chemistry.chemical_compound, Chemistry, Food science, Mycotoxin

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a5c5cf0c7e669e4d463c935d69ee5742
https://doi.org/10.1016/b978-0-12-819662-5.00005-7

المؤلفون: Marzia Albenzio, Cleide Oliveira de Almeida Møller, Rahul Kumar Anurag, S. Mithul Aravind, Patricia Burns, Flávia Aline Andrade Calixto, Débora Andreia Campos, Mariangela Caroprese, S. Chakkaravarthi, Mei Zhi Alcine Chan, Maria Giovanna Ciliberti, Carlos Humberto Corassin, Adriano G. Cruz, Juliana Saraiva dos Anjos, Maria Carmela Kasnowski Holanda Duarte, Erick A. Esmerino, Eliana de Fátima Marques de Mesquita, Mounir Ferchichi, Lucia Figliola, Mônica Q. Freitas, Flávia Furlaneto, Jonas T. Guimarães, Murni Halim, Elena S. Inguglia, Marcos Invernici, Erhan Keyvan, Débora Lemos Lino, Shao-Quan Liu, Luciana Prado Maia, Mario Roberto Marostica Junior, Michel Reis Messora, Khurram Muaz, Carlos Augusto Fernandes de Oliveira, Arthur C. Ouwehand, Roberto de Paula do Nascimento, Maria Manuela Pintado, Fergal P. Rattray, Leonardo Rios-Solis, Ramon S. Rocha, Sérgio Salvador, Antonella Santillo, Hugo Scudino, Swati Sethi, Pedro Henrique Felix Silva, Arturo B. Soro, Milena Barcza Stockler-Pinto, Rodrigo Takata, Nur Imanina Abdullah Thaidi, Brijesh K. Tiwari, Mingzhan Toh, Gabriel Vinderola, Glenise Bierhalz Voss, Mohamed Zommiti

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::aa6690aa6bdedf561785ae656227fd7e
https://doi.org/10.1016/b978-0-12-819662-5.09994-8

المؤلفون: C.O. de A. Møller, Fergal P. Rattray, Bjarke Bak Christensen

المصدر: Møller, C O D A, Christensen, B B & Rattray, F P 2021, ' Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate ', International Journal of Food Microbiology, vol. 337, 108937 . https://doi.org/10.1016/j.ijfoodmicro.2020.108937

مصطلحات موضوعية: Lactococcus, Bacterial growth, Microbiology, Models, Biological, Bacterial interaction, 03 medical and health sciences, Starter, Lactobacillus rhamnosus, Cheese, Lactobacillales, Lactobacillus, Animals, Food science, Cheese isolates, Biphasic model, 030304 developmental biology, 0303 health sciences, biology, Enzymatic digestion, 030306 microbiology, Chemistry, Lactococcus lactis, technology, industry, and agriculture, food and beverages, General Medicine, Growth curve (biology), Hydrogen-Ion Concentration, equipment and supplies, biology.organism_classification, Milk, Taste, Food Microbiology, bacteria, Energy source, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ff208912927ca5cf070b285ebcbe10
https://curis.ku.dk/portal/da/publications/modelling-the-biphasic-growth-of-nonstarter-lactic-acid-bacteria-on-starterlysate-as-a-substrate(ae8e5c01-d61d-490e-b896-b3b4ec86ecb0).html

المؤلفون: Josué L. Castro-Mejía, Cleide Oliveira de Almeida Møller, Fergal P. Rattray, Lukasz Krych

المصدر: Food microbiology. 98

مصطلحات موضوعية: 0303 health sciences, 030306 microbiology, Food Handling, Salt reduction, Ripening, Sodium Chloride, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, Milk, chemistry, Cheese, Lactobacillaceae, Fermentation, Animals, Cattle, Food science, Histamine, 030304 developmental biology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27e7f76f00486fe9ebd50e194959c2b4
https://pubmed.ncbi.nlm.nih.gov/33875217

المؤلفون: Jens Risbo, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Fergal P. Rattray, Jeremiah J. Sheehan

المساهمون: Elsevier BV

المصدر: Lamichhane, P, Sharma, P, Kelly, A L, Risbo, J, Rattray, F P & Sheehan, J J 2021, ' Solubility of carbon dioxide in renneted casein matrices : Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio ', Food Chemistry, vol. 336, 127625 . https://doi.org/10.1016/j.foodchem.2020.127625
Nutrition, Dietetics, and Food Sciences Faculty Publications

مصطلحات موضوعية: Partial Pressure, Carbon dioxide solubility, Salt (chemistry), Sodium Chloride, 01 natural sciences, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Cheese, Casein, Solubility, chemistry.chemical_classification, Moisture, 010401 analytical chemistry, Temperature, Caseins, Water, 04 agricultural and veterinary sciences, General Medicine, Partial pressure, Carbon Dioxide, Hydrogen-Ion Concentration, 040401 food science, Micellar casein, Slit and crack defects, 0104 chemical sciences, chemistry, Chemical engineering, Casein matrices, Carbon dioxide, Eye-development, Dietetics and Clinical Nutrition, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3939c6155440b8413cc02a38217309
https://hdl.handle.net/10468/12228

المؤلفون: Yonas Hailu, Richard Ipsen, René Lametsch, Eyassu Seifu, Mikael Agerlin Petersen, Mitiku Eshetu, Egon Bech Hansen, Fergal P. Rattray

المصدر: Hailu, Y, Hansen, E B, Seifu, E, Eshetu, M, Petersen, M A, Lametsch, R, Rattray, F & Ipsen, R 2018, ' Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk ', International Dairy Journal, vol. 81, pp. 122-130 . https://doi.org/10.1016/j.idairyj.2018.01.007

مصطلحات موضوعية: Odors, Sodium chloride, Descriptive sensory analysis, Materials Science, Ripening periods, Protein degradation, Applied Microbiology and Biotechnology, Sensory analysis, Chemical Operations, 0404 agricultural biotechnology, Brining, Casein, Camel milk, Food science, Chymosin, Aroma, Camel chymosin, Coagulation, biology, Chemistry, 0402 animal and dairy science, food and beverages, Elastic moduli, Ripening, 04 agricultural and veterinary sciences, biology.organism_classification, Rheological property, 040401 food science, 040201 dairy & animal science, Chlorine compounds, Volatile aroma compounds, Aroma compounds, Sensory properties, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::506bb1776d0d16d33292398e793eb088
https://doi.org/10.1016/j.idairyj.2018.01.007

المؤلفون: Naoki Shirotani, Fergal P. Rattray, Richard Ipsen, Mikael Agerlin Petersen, René Lametsch, Anni Bygvraa Hougaard

المصدر: Food chemistry. 340

مصطلحات موضوعية: Proteolysis, Protein subunit, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, Hydrolysis, Protein structure, Tandem Mass Spectrometry, medicine, Amino Acids, Soy protein, Chromatography, High Pressure Liquid, Volatile Organic Compounds, Lactobacillus helveticus, medicine.diagnostic_test, biology, Strain (chemistry), Chemistry, Seed Storage Proteins, food and beverages, General Medicine, biology.organism_classification, Peptide Fragments, Biochemistry, Batch Cell Culture Techniques, Soybean Proteins, Fermentation, Peptides, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d756c9ce44ad420e0c845fd6b6bc4c96
https://pubmed.ncbi.nlm.nih.gov/33032150

المؤلفون: Plasmid-encoded Diacetyl (acetoin, Fergal P. Rattray, Dorte Myling-petersen, Dianna Larsen, Dan Nilsson

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://aem.asm.org/content/69/1/304.full.pdf.

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.320.4984; http://aem.asm.org/content/69/1/304.full.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.320.4984
http://aem.asm.org/content/69/1/304.full.pdf

المؤلفون: E.F. Ücok, Fergal P. Rattray, C.O. de A. Møller

المصدر: Food Research International. 143:110245

مصطلحات موضوعية: chemistry.chemical_compound, chemistry, INT, Histamine, Food Science, Microbiology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::20c69210f855cd9f8bc62b62852ec7a8
https://doi.org/10.1016/j.foodres.2021.110245

المؤلفون: Casper Normann Nurup, Fergal P. Rattray, Tamás László Czárán

المصدر: International Dairy Journal. 106:104705

مصطلحات موضوعية: Chromatography, Plasmin, Elution, Chemistry, 0402 animal and dairy science, Fraction (chemistry), 04 agricultural and veterinary sciences, Ligand (biochemistry), 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, Kringle domain, 0404 agricultural biotechnology, medicine, Zymography, Tranexamic acid, Food Science, medicine.drug

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8d7dd29ae0bbc38997260769be91878c
https://doi.org/10.1016/j.idairyj.2020.104705

المؤلفون: Fergal P. Rattray, Bjarke Bak Christensen, Tamás László Czárán, Cleide Oliveira de Almeida Møller

المصدر: Czárán, T, Rattray, F P, Møller, C O D A & Christensen, B B 2018, ' Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese ', International Dairy Journal, vol. 80, pp. 35-45 . https://doi.org/10.1016/j.idairyj.2017.12.010

مصطلحات موضوعية: 0301 basic medicine, Limiting factor, biology, Chemistry, Diffusion, Metabolite, 030106 microbiology, food and beverages, Ripening, Cheese ripening, Bacterial growth, biology.organism_classification, Applied Microbiology and Biotechnology, Lactic acid, 03 medical and health sciences, chemistry.chemical_compound, Food science, Bacteria, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dc9448abd676161e9637d2439cf3445
https://orbit.dtu.dk/en/publications/542d6dc2-3ed1-4b70-a086-dc2a4f158556

المؤلفون: Fergal P. Rattray, E.F. Ücok, C.O. de A. Møller

المصدر: Food Research International. 128:108719

مصطلحات موضوعية: 030309 nutrition & dietetics, Biology, High-performance liquid chromatography, law.invention, Cow milk, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Gouda cheese, food, Cheese, law, Food science, food.cheese, Incubation, Polymerase chain reaction, 0303 health sciences, Bacteria, 04 agricultural and veterinary sciences, Histidine Decarboxylase Gene, biology.organism_classification, 040401 food science, chemistry, Food Microbiology, Histamine, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76c362cbc7781e0f2046ecebb03386c7
https://doi.org/10.1016/j.foodres.2019.108719

المؤلفون: Fergal P. Rattray, Grégoire A. Bouillon, Olav Gåserød

المصدر: International Dairy Journal. 99:104554

مصطلحات موضوعية: Colony-forming unit, Preservative, biology, Hypha, Chemistry, Food spoilage, Candida parapsilosis, biology.organism_classification, Applied Microbiology and Biotechnology, Yeast, Debaryomyces hansenii, Fermentation, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fc1dae7c90983fbddd45cca8d3a86cf7
https://doi.org/10.1016/j.idairyj.2019.104554

المؤلفون: Fergal P. Rattray, Ylva Ardö, Kirsten Kastberg Møller

المصدر: International Dairy Journal. 33:163-174

مصطلحات موضوعية: Lactobacillus helveticus, biology, Chemistry, Flavour, food and beverages, Ripening, Lactobacillus pentosus, biology.organism_classification, Applied Microbiology and Biotechnology, Lactic acid, chemistry.chemical_compound, Starter, Chymosin, Food science, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d4dd8d263f25ef3cb90f35876fed837a
https://doi.org/10.1016/j.idairyj.2013.05.015

المؤلفون: Ylva Ardö, Kirsten Kastberg Møller, Wender L.P. Bredie, Fergal P. Rattray, Erik Hoier

المصدر: Journal of Dairy Science. 96:1953-1971

مصطلحات موضوعية: Adult, Male, Taste, Chemical Phenomena, Molecular Sequence Data, Carbohydrates, Carboxylic Acids, Sensation, Salt (chemistry), Umami, Sodium Chloride, Sensory analysis, chemistry.chemical_compound, Cheese, Casein, Genetics, Humans, Amino Acid Sequence, Food science, Palatability, Amino Acids, Lactose, Flavor, chemistry.chemical_classification, Minerals, Chemistry, Caseins, Water, food and beverages, Hydrogen-Ion Concentration, Food Technology, Female, Animal Science and Zoology, Peptides, Rheology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::498b6e6aad8dd1474ce29f4073a88813
https://doi.org/10.3168/jds.2012-5524

المؤلفون: Erik Hoier, Kirsten Kastberg Møller, Ylva Ardö, Fergal P. Rattray

المصدر: Dairy Science & Technology. 92:541-568

مصطلحات موضوعية: Starter, Moisture, Chemistry, Casein, Salting, food and beverages, Cheese ripening, Ripening, Chymosin, Food science, Biochemistry, Lactocepin, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::02ba24603b9743ac079561fa6a5c4f2e
https://doi.org/10.1007/s13594-012-0090-5

المؤلفون: Kirsten Kastberg Møller, Fergal P. Rattray, Erik Høier, Ylva Ardö

المصدر: Dairy Science & Technology. 92:515-540

مصطلحات موضوعية: Biochemistry, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::907c1a8e9dd66006e0cfb2d61c015e52
https://doi.org/10.1007/s13594-012-0076-3