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Skip to Search Results- 80Gänzle, Michael G.
- 52Mark A. Lewis
- 49Kumar, Amit
- 45Hogan, James D.
- 37Serpe, Michael J.
- 27Fayek, Aminah Robinson
- 123Agricultural, Food and Nutritional Science, Department of
- 123Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 107Mechanical Engineering, Department of
- 106Mechanical Engineering, Department of/Journal Articles (Mechanical Engineering)
- 93Civil and Environmental Engineering, Department of
- 82Chemistry, Department of
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2018-08-28
Vahidzadeh, Ehsan; Kalra, Aarat P.; Shankar, Karthik
The successful interfacing of electronics with biology is the next frontier for microelectronics and nanotechnology. Melanin, a naturally occurring conjugated polymer composed of different structural subunits, may be an ideal candidate for such interfacing. In the solid-state, the large broadband...
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2013-08-01
Hu, Y., Ketabi, A., Buchko, A., Gänzle, Michael G.
Commercial isomalto‐oligosaccharides (IMO) are functional food ingredients. They are composed of α(1→6)‐ and α(1→4)‐linked oligosaccharides. IMO are partially indigestible, and dietary IMO stimulate beneficial members of intestinal microbiota, including lactobacilli and bifidobacteria. However,...
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2019-01-01
Ripari, Valery, Bai, Yunpeng, Gänzle, Michael G.
This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were...
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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Download2015-04-01
Filannino, Pasquale, Bai, Yunpeng, Di Cagno, Raffaela, Gobbetti, Marco, Gänzle, Michael G.
This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific...
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Metabolomic study of stress responses leading to plant resistance in mandarin fruit mediated by preventive applications of Bacillus subtilis cyclic lipopeptides
Download2019-10-01
Tunsagool, Paiboon, Wang, Xiohang, Leelasuphakul, Wichitra, Jutidamrongphan, Warangkana, Phaonakrop, Narumon, Jaresitthikunchai, Janthima, Roytrakul, Sittiruk, Chen, Guanqun, Li, Liang
Although green mold rot caused by Penicillium digitatum is a major postharvest disease in mandarin fruit, the fruit’s defense mechanism at the metabolomic level is largely unknown. Here, the expressed metabolome network leading to plant resistance to stresses induced by exposing of different...
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2017-01-01
Bernard, G.M., Goyal, A., Miskolzie, M., McKay, R., Wu, Q., Wasylishen, R.E., Michaelis, V.K.
A new solid-state nuclear magnetic resonance (NMR) thermometry sample is proposed. The 207Pb NMR chemical shift of a lead halide perovskite, methylammonium lead chloride (MAPbCl3) is very sensitive to temperature, 0.905 ± 0.010 ppm K−1. The response to temperature is linear over a wide...
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Micro-hardness and strain-rate-dependent compressive response of an ultra-light-weight Mg-Li-Al alloy
Download2022-01-15
Li, Haoyang, Shao, Chenwei, Rojas, David Funes, Ponga, Mauricio, Hogan, James D.
A study on the microstructure and composition, micro-hardness and strain-rate-dependent compressive behaviors, and the associated failure mechanisms of an ultra-light-weight Mg-Li-Al alloy were conducted. X-ray diffraction and X-ray photoelectron spectroscopy showed a multi-phase material with...
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Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
Download2012-10-15
Sekwati-Monang, Bonno, Valcheva, Rosica, Gänzle, Michael G.
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this phenomenon have not been elucidated. This study investigated the competitiveness of Lactobacillus sanfranciscensis LTH 2590, a wheat sourdough isolate, and four...