ライフサイエンスコーパス: shelf life

1 gredient functionality and extending product shelf life.

2 stored SOSDEs do not clearly predict ambient shelf life.

3 gave a residual effect during the simulated shelf life.

4 ee and bound MRPs in low lactose milk during shelf life.

5 drous cow milk fat leads to reduction in its shelf life.

6 ntestinal survival, and stability throughout shelf life.

7 ed to ensure food quality and increase their shelf life.

8 y with response time of 5 s, along with high shelf life.

9 nalysed during the first 3-5 months of their shelf life.

10 ver, they are very delicate and have a short shelf life.

11 index of fresh cut apples and prolonged the shelf life.

12 tion of OTR bags was beneficial in extending shelf life.

13 mended to improve the quality and extend the shelf life.

14 to compensate for expected losses during the shelf life.

15 ntory shortages due to high demand and 5-day shelf life.

16 igment, in tomatoes can significantly extend shelf life.

17 sensitivity, enhanced stability, and longer shelf life.

18 fatty acid (O/L >/= 10) results in a longer shelf life.

19 C for 2 and 4 days, in order to assess their shelf life.

20 limit its extent and to extend cassava root shelf life.

21 yogurts than in plain yogurt throughout the shelf life.

22 usages with better qualities and an extended shelf life.

23 sing, packaging, cold storage, and simulated shelf life.

24 preparation and purification and indefinite shelf life.

25 ity, infection, and limited availability and shelf life.

26 long half-life contaminant 202Tl after a 5-d shelf life.

27 loss of reactivity and has at least a 1-year shelf life.

28 idic biochip was found to have a much longer shelf life.

29 ed significantly after processing and during shelf life.

30 in and fat content) and increase the product shelf life.

31 se found for control fruits at the estimated shelf life.

32 PHNPs showed high serum stability and a long shelf life.

33 control microorganism in order to extend its shelf life.

34 essing technology to improve food safety and shelf life.

35 NPs was also evaluated as a means to improve shelf life.

36 time could provide a tool for assessment of shelf life.

37 luated at room temperature for up to 6-month shelf life.

38 ll cause off-flavours and reduce a product's shelf life.

39 s remained with attractive red colour during shelf life.

40 ontent with no significant variations during shelf-life.

41 minum tube and OVTENE(R)) during 15months of shelf-life.

42 lection of volatiles clearly changing during shelf-life.

43 roducts as volatiles clearly changing during shelf-life.

44 store red fresh meat during its refrigerated shelf-life.

45 ly, but decreased 24% throughout the yoghurt shelf-life.

46 mpounds as volatiles clearly changing during shelf-life.

47 appearance, stickiness, flavor, texture and shelf-life.

48 vest handling can negatively impact on gonad shelf-life.

49 multiple injections and resulting in limited shelf-life.

50 serving microbiological safety and extending shelf-life.

51 tration, can also potentially offer improved shelf-life.

52 teriorative reactions that ultimately affect shelf-life.

53 o enhance their thermodynamic parameters and shelf-life.

54 Seafood is highly perishable and has a short shelf-life.

55 be used in acid beverages with an acceptable shelf-life.

56 nt of meat products without shortening their shelf-life.

57 ty traits such as brightness and postharvest shelf-life.

58 erms of oxidative stability and showed lower shelf-life.

59 The long shelf life (18 weeks) and enhanced performance character

60 range from 10 to 3 x 10(9) cfu ml(-1) a long shelf-life (35 days) and high selectivity over other bac

61 s of pectin methyl esterase (PME) during the shelf life (4 degrees C-180 days) of freshly squeezed or

62 osed sensor had a response time of 45s, long shelf life (45 days) with good reproducibility and selec

63 the anthocyanin content decreased during the shelf-life (72%) regardless of the treatment.

64 ower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine valu

65 r understanding of chemical reactions during shelf-life, an integrated analytical and engineering too

66 vity may delay senescence, thereby improving shelf life and appearance of plant products.

67 high anthocyanin accumulation have extended shelf life and are less susceptible to a fungal pathogen

68 en shown good consumer acceptance as well as shelf life and could serve as a valuable food additive t

69 ddition, the biosensor displayed a practical shelf life and excellent operational stability, e.g. its

70 has shown excellent reproducibility and long shelf life and has been optimized to work in the biologi

71 antioxidant capacity of food influences its shelf life and human health.

72 ng, higher stability and specificity, longer shelf life and low cost.

73 t gives rise to protein-coated QDs with long shelf life and narrow hydrodynamic diameters (8.8 +/- 1.

74 r of the juice was maintained throughout the shelf life and no browning was observed.

75 s increasingly common owing to advantages in shelf life and potential for sublingual administration.

76 tritional properties, while increasing their shelf life and potential health effects.

77 The metal-free ORCA has a long shelf life and provides selectively enhanced magnetic re

78 and AITC demonstrates that besides extending shelf life and safety, radiation processing can have an

79 iniaturized sensors have demonstrated higher shelf life and stability at temperatures up to 40 degree

80 softening is the main factor limiting fruit shelf life and storage.

81 C-NFs confer high loading capacity, enhanced shelf life and strong antibacterial activity of linalool

82 the reliability of immunoassays by extending shelf life and the capacity to function in hostile envir

83 n product unit quality and quantity, limited shelf life and the risks of product bacterial contaminat

84 s were adequate to achieve a relatively long shelf life and they retained their antioxidant propertie

85 al and environmental analyses, their limited shelf life and transportability still restrict their use

86 programs aimed to improve fruit quality and shelf-life and for addressing the cultivation of a speci

87 ypes of Charentais cantaloupe melons (medium shelf-life and long shelf-life), harvested at two distin

88 as oxidative stability, improving olive oils shelf-life and nutritional value.

89 new strategies to address problems in fruit shelf-life and quality.

90 Furthermore, the excellent shelf-life and thermal stability of peptide-based LSPR s

91 red blood cells (LPRBCs) have an abbreviated shelf-life and worsening storage lesion with age.

92 ting nutritional composition, fruit quality, shelf life, and consumer preference.

93 cence and is thus free of the expense, short shelf life, and high handling costs of radioisotopes.

94 r response to achieve stable data, excellent shelf life, and its economical production.

95 ilized to minimize contamination and enhance shelf-life, and administered intravenously to mimic, lev

96 pathogens, water loss, cracking, postharvest shelf-life, and brightness.

97 ntains the meat quality with an extension of shelf-life, and thus has the potential to be used as a f

98 Optimising pharmacoenhancement and extending shelf life are additional strategies.

99 The safety and shelf-life are related to the presence of food spoilage

100 ositive appraisals of stressors have a short shelf life as a mechanism of resilience, do not draw on

101 d at the time of the maximum recommended 5-d shelf life (as opposed to at the designated calibration

102 technology can be applied to increase their shelf life, as also for phytosanitary purposes.

103 in (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits.

104 A new optoelectronic nose for the shelf-life assessment of fresh sea bream in cold storage

105 d, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage.

106 nts, but only during cold storage not during shelf life at 20 degrees C.

107 er harvest and 9months storage plus 7days of shelf life at 20 degrees C.

108 Thus, silk fibroin coatings enhance fruits' shelf life at room conditions by reducing cell respirati

109 months (0.5 degrees C), followed by 7days of shelf-life at 20 degrees C.

110 ue, elevated fruit Ca2+ level, and prolonged shelf life but have severe alterations in plant developm

111 ate more modest increases in Ca2+ levels and shelf life but no deleterious effects on plant growth.

112 ng mutations' that slow ripening and improve shelf life, but adversely affect flavor and color.

113 mato provides a novel strategy for extending shelf life by genetic engineering or conventional breedi

114 nal quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional

115 r extract of propolis extended the product's shelf-life by approximately 6 days, whereas the 0.5% wat

116 from WPI coating, as indicated by prolonged shelf-life, cancellation of osmotic effects in the prese

117 om temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4 degrees

118 estigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butyl

119 dine-doped tomatoes were also maintained for shelf-life concerns.

120 or 6 months, followed by exposure to ambient shelf life conditions (20 degrees C under air) for 2 wee

121 also tested over 60 days, longer than oyster shelf life confirming the applicability and feasibility

122 ropical fruit highly perishable with a short shelf-life due to intense metabolic activity after harve

123 L.) are highly perishable and have a limited shelf life, due to postharvest desiccation and senescenc

124 der in vitro gastrointestinal conditions and shelf-life during storage were compared with the most co

125 constantly, can extend Tarocco "Sant'Alfio" shelf life enhancing total anthocyanin content.

126 applied during the manufacturing of extended shelf life (ESL) milk samples resulted in different leve

127 An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger s

128 ivities on-par with benchtop equipment and a shelf life exceeding 6 months.

129 ckaging strategies gave the best result (83% shelf life extension at 25 degrees C).

130 were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to

131 The aim of this study was the shelf life extension of whole-wheat breadsticks through

132 t the rosemary extract addition yields a 42% shelf life extension, higher than that observed using ni

133 effectively performs a food preservative for shelf-life extension as clarified from the retardation o

134 xtract of propolis resulted in a significant shelf-life extension of the shibuta fillets, i.e. by app

135 able chemical properties, ensure a long-term shelf life for the sensor.

136 In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great poten

137 the mature and immature fruit for the medium shelf-life genotype, the less mature giving a green, cuc

138 ve urchin's post-harvest conditions on gonad shelf-life, gonads were extracted either immediately aft

139 with enhanced response of 2.7 mA/mM and high shelf life (>14 weeks).

140 antaloupe melons (medium shelf-life and long shelf-life), harvested at two distinct maturities (immat

141 sulforaphane significantly increased during shelf life in E. sativa cultivars.

142 i.e. high polyphenolic content, or increased shelf life in the form of decreased browning that may be

143 o extend broccoli quality during storage and shelf life, in terms of maintaining the visual quality a

144 uits was not correlated with an extension of shelf life, indicating that the Spd-mediated increase in

145 le conclusions about the evaluation of a new shelf life indicator.

146 n therapy is often hampered by short ex vivo shelf life, inefficiency of recruitment to sites of infl

147 ic insight into how flavonoids influence the shelf life, information that could be used to improve th

148 Shelf life is an important quality trait for many fruit,

149 ting that the Spd-mediated increase in fruit shelf life is independent of the above factors.

150 Postharvest shelf life is one of the most important traits for comme

151 d that altered ripening in WLT fruits during shelf life is probably due, in part, to cold-induced des

152 e and 14% methanol) to foods to extend their shelf-life is considered to be a common practice in Bang

153 s allows for selective detection without the shelf-life issues that are associated with enzymes.

154 ility, high cost, contamination risks, short shelf-life, low portability, performance variability, an

155 r, the first-generation ICG-NPs have a short shelf life (<1 month).

156 play, eight compounds were proposed as odour shelf-life markers.

157 arvest had a much smaller impact on the long shelf-life melons and fewer differences were detected.

158 These long shelf-life melons tasted sweet, but lacked fruity flavou

159 on reactions, which lead to the reduction of shelf life, nutritional quality, development of unpleasa

160 ) with reduced radiolytic decay and a useful shelf life of 1 month.

161 ice prepared with each plant extracts had a shelf life of 12 days, while batch stored in traditional

162 d unaltered when stored at 6 degrees C for a shelf life of 18 and 22 weeks, respectively.

163 e of 10(-6) to 10(-14) M within 120 s, has a shelf life of 2 months, and can be used about 8 times.

164 e preparation of imipenem solution and has a shelf life of 2 years.

165 of 4-37 degrees C, with an estimated ambient shelf life of 200 days.

166 tandard temperature of heat treatment with a shelf life of 21days.

167 d packed in 25mu polypropylene bags showed a shelf life of 21days.

168 s C, and 90% RH for 60days, plus a simulated shelf life of 2days at 20 degrees C.

169 measurements (n=5) did not exceed 7%, with a shelf life of 30 days.

170 and are often in limited supply because of a shelf life of 5-7 days, depending on the country.

171 over a commercial storage simulation using a shelf life of 56days at two preservation temperature (7

172 Dried (ground) fennel seeds, having shelf life of 6 months (0.5Y) and 5 years (5Y), were use

173 while batch stored in traditional ice had a shelf life of 9 days.

174 6.65 Mm) of urea concentration with the long shelf life of about 20 weeks.

175 show that this fabricated bioelectrode has a shelf life of about 6 weeks and can be used for about 5-

176 Potential of lycopene extract to enhance the shelf life of anhydrous cow milk fat was evaluated by me

177 easy storage of preimmobilized assays with a shelf life of at least 3 months.

178 The PAD has a shelf life of at least 4 weeks, involves little user int

179 Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged u

180 e, aerobic, vacuum or high O2, to extend the shelf life of beef.

181 ucting multi-site studies and increasing the shelf life of biological data beyond the original study

182 n find their applicability for extending the shelf life of bread by 2 days as compared with the unmod

183 nfluence of the Au/TiO2 on the extending the shelf life of bread was observed.

184 1-MCP treatments are most used to extend the shelf life of broccoli and reduce post-harvest deteriora

185 rogels without FA, potentially extending the shelf life of butter.

186 Shelf life of commercial cranberry syrup irradiated with

187 good quality characteristics and extend the shelf life of fish samples during refrigerated storage .

188 tic horse mackerel and was used to study the shelf life of fish under refrigeration.

189 sions is an important factor determining the shelf life of food products.

190 es, thus being a promising way to extend the shelf life of fresh minced meat for about two days.

191 both the elicitors were able to increase the shelf life of fruits as evidenced by the increased level

192 ppia gracilis Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature

193 ce dietary carnosic acid seems to extend the shelf life of lamb meat.

194 ce treatment are major factors affecting the shelf life of low concentration reactive gas mixtures.

195 ible for the losses resulting from the short shelf life of many vegetables and fruits.

196 The shelf life of milk and its products is strongly influenc

197 ombination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL)

198 The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and i

199 Furthermore, the shelf life of more than 24 h and the scanning window of

200 Matrix precoated targets have a shelf life of more than 6 months when kept in a dark, no

201 The shelf life of Mueller-Hinton agar supplemented with 2% g

202 Stability tests to assess shelf life of natural colours under light irradiation ca

203 the application of CaCl2 used to extend the shelf life of numerous agriculturally important commodit

204 quality indicators for the estimation of the shelf life of opened cans using the migration of specifi

205 chanistic model was developed to predict the shelf life of orange juice.

206 ntenance of food safety and extension of the shelf life of packaged foods.

207 ctive film was also measured to evaluate the shelf life of packaged meat.

208 objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam m

209 a presented herein also demonstrate that the shelf life of prefabricated AgFON substrates can be as l

210 The shelf life of prefabricated substrates is at least 9 mon

211 st the successful prolongation of the useful shelf life of red blood cells (RBCs) used a hypotonic ad

212 y trait because it may affect the flavor and shelf life of resulting food products.

213 ratures of 4-56 degrees C, with an estimated shelf life of seven months.

214 he assay include lower expense and increased shelf life of the liposome reagent.

215 This work significantly increases the shelf life of the new-generation ICG-NPs (>6 months).

216 The shelf life of the powdered guavira pulp under environmen

217 and administered in small aliquots over the shelf life of the product to decrease donor exposure has

218 the quality attribute used to determine the shelf life of the product, by determining its degradatio

219 cy of the accelerated test in predicting the shelf life of the product.

220 d (QIM) to further assess both freshness and shelf life of the studied shrimp samples.

221 Shelf life of the studied shrimp was most likely to be 8

222 practice by promoting improved stability and shelf life of therapeutic proteins in formulation, or mo

223 n a constant donor supply due to the limited shelf life of these cells.

224 The shelf life of tomato (Solanum lycopersicum) fruit is det

225 nformation that could be used to improve the shelf life of tomato and, potentially, other soft fruit.

226 We compared the shelf life of tomato fruit that accumulate different fla

227 Based on safe limits of microbial load, the shelf life of treated juice was extended by 6days as com

228 An increase in shelf life of ySpdSyn transgenic fruits was not facilita

229 r the combination of two, was studied on the shelf-life of a Greek traditional deli salad "Tzatziki"

230 0min can significantly increase refrigerated shelf-life of abalone without affecting chemical or phys

231 Ozone at 0.9mumolmol(-1) extended the shelf-life of chilli peppers.

232 followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examine

233 followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus myk

234 high-energy electron beam irradiation on the shelf-life of fillets of rainbow trout (Oncorhynchus myk

235 antimicrobial agents to increase safety and shelf-life of food products.

236 ent for promoting human health and extending shelf-life of food products.

237 potential tools in extending the postharvest shelf-life of fresh mushrooms.

238 d D were the best formulations for extending shelf-life of guava up to 40days versus seven days of un

239 The short shelf-life of mushrooms is an obstacle to the distributi

240 To estimate the shelf-life of olive oils at low temperature, three empir

241 The shelf-life of plain oatcakes and oatcakes containing a n

242 The shelf-life of the compound chocolate with the incorporat

243 sea-freighted fruits, covering the relevant shelf-life of the fruits.

244 with radioactive materials, and (iii) short shelf-life of the labeled reagents.

245 is work investigates chemical changes during shelf-life of thermally and high pressure high temperatu

246 however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly

247 The shelf-life of Tzatziki was extended by ca. >10days (citr

248 tic limitations of oxytocin, including short shelf life outside the cold chain, mean that misoprostol

249 cant delay of on-vine ripening and prolonged shelf life over untransformed fruits.

250 The products were tested at the end of their shelf-life period.

251 hibited specific ripening delay and extended shelf-life phenotypes, including delayed color developme

252 heological properties, sensorial attributes, shelf-life, physical properties such as melting, crystal

253 lute need, uncertain daily demand, and short shelf life, platelet products are frequently wasted due

254 f PAs, particularly Spd, in increasing fruit shelf life, probably by reducing post-harvest senescence

255 rm MICs to ensure the validity of the longer-shelf-life product.

256 oduced economically with improved safety and shelf-life properties compared to conventional therapeut

257 ts in the appearance, textural, sensory, and shelf-life properties of CSB, and provides suggestions f

258 r modifying the technological-functional and shelf-life properties of wheat milling products.

259 e) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-c

260 The ySpdSyn transgenic fruits had a longer shelf life, reduced shriveling and delayed decay symptom

261 es C and 54 degrees C had 10, 12 and 14 d of shelf-life, respectively.

262 cks, such as poor colloidal stability, short shelf-life, restricted and expensive conditions of prepa

263 after different lengths of CS and subsequent shelf life ripening (SLR) in pools of fruits from siblin

264 The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental con

265 ntained in addition to an observed prolonged shelf life stability and resistance to cellular debris f

266 the time required to predict and compare the shelf life stability for a series of natural colours in

267 these proteins and peptides with multi-year shelf life stability, the SC injection of these formulat

268 e context of high yield and long postharvest shelf life still present major challenges.

269 , harvesting and processing, with subsequent shelf life storage.

270 ed significantly over time and peaked during shelf life storage.

271 rieved at a specific power output, cycle and shelf life, storage efficiency, and cost of fabrication.

272 Shelf life studies conducted over 12 months to access co

273 d appreciation of factors that contribute to shelf-life, such as the fruit cuticle.

274 y reduces fruit softening (but extends fruit shelf life), suppression of PME activity does not affect

275 The estimated shelf life (t90) for hydrolysis of the prodrug at 4 degr

276 wer oil (HOSO) was compared over accelerated shelf life testing (45 degrees C, 6 weeks); with and wit

277 as quality indices (markers) for accelerated shelf-life testing (ASLT).

278 Ps were more active and stable with a longer shelf life than native enzyme molecules.

279 d trees has a higher oxidative stability and shelf life than untreated trees.

280 ter quality and health attributes during the shelf-life than did the control samples.

281 cheaper, more accessible, and have a longer shelf-life than healthier options, such as fruit, vegeta

282 to potential overages to cover losses during shelf life, the actual vitamin D concentration of fortif

283 To study non-equilibrium effects during food shelf life, the emulsions were stored in a PLA pack (tra

284 ees C and during cold storage and subsequent shelf life, the main effect being observed for those fru

285 ated the possibility of extending appearance shelf-life through the combined use of packaging method

286 ensor demonstrated high specificity and long shelf life thus, pointing towards a promising applicatio

287 a change that could give a potential longer shelf life to the olive oil.

288 t 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocessed controls.

289 This 72 h shelf life under ambient conditions represents an opport

290 ormance after freeze-drying providing a long shelf life under ambient conditions.

291 ent against lipid peroxidation to extend its shelf-life up to two months.

292 Controlling the rate of softening to extend shelf life was a key target for researchers engineering

293 The shelf life was accompanied by carrying out the following

294 OM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated.

295 Shelf life was studied at four temperatures (20, 27, 35,

296 properties of rye ginger cakes during their shelf-life were investigated in this study.

297 (CAX) have more calcium (Ca2+) and prolonged shelf life when compared to controls.

298 ging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) a

299 -wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of ri

300 reatment could be an efficient way to extend shelf life without affecting 5-HMF content in stingless