Comparison of the antipathogenic effect toward Staphylococcus aureus of N-linked and free oligosaccharides derived from human, bovine, and goat milk.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15150
Abstract: N-linked oligosaccharides (N-glycans) derived from milk were recently found to be antipathogenic. This study compares the antimicrobial activity of N-linked glycans and free oligosaccharides from human, bovine, and goat milk against Staphylococcus aureus. Milk N-glycans… read more here.
Keywords: milk; staphylococcus aureus; goat milk; human bovine ... See more keywords
Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue
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DOI: 10.22146/ijc.25288
Abstract: An electronic tongue (e-tongue) based on an array of lipid/polymer membranes has been successfully developed for measuring the taste evolution of natural milk. The e-tongue consisted of 16 different lipid/polymer membranes combined with or without… read more here.
Keywords: milk; taste; goat milk; tongue ... See more keywords
A Multi-Epitope Fusion Protein-Based p-ELISA Method for Diagnosing Bovine and Goat Brucellosis
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Veterinary Science"
DOI: 10.3389/fvets.2021.708008
Abstract: In recent years, the incidence of brucellosis has increased annually, causing tremendous economic losses to animal husbandry in a lot of countries. Therefore, developing rapid, sensitive, and specific diagnostic techniques is critical to control the… read more here.
Keywords: based elisa; brucellosis; bovine goat; fusion protein ... See more keywords