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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Download2016-11-01
Zhao, Cindy J., Schieber, Andreas, Gänzle, Michael G.
Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and...
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2016-01-01
Jonathan R. Potts, Mark A. Lewis
Mechanistic home range analysis (MHRA) is a highly effective tool for understanding spacing patterns of animal populations. It has hitherto focused on populations where animals defend their territories by communicating indirectly, e.g. via scent marks. However, many animal populations defend...
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2016-09-30
Dolphin Media Inc., Dolphin, Ric
Alberta's independent newsletter on government & politics.
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2016-01-01
Maya L. Groner, Luke A. Rogers, Andrew W. Bateman, Brendan M. Connors, L. Neil Frazer, Sean C. Godwin, Martin Krkosˇek, Mark A. Lewis, Stephanie J. Peacock, Erin E. Rees, Crawford W. Revie, Ulrike E. Schla¨gel
Effective disease management can benefit from mathematical models that identify drivers of epidemiological change and guide decision-making. This is well illustrated in the host–parasite system of sea lice and salmon, which has been modelled extensively due to the economic costs associated...