ライフサイエンスコーパス: preservative

1 ed as food packaging material and/or as food preservative.

2 , the worms are not a particularly effective preservative.

3 duct (Systane) containing a polyquaternium-1 preservative.

4 biotic nisin, which is widely used as a food preservative.

5 thus has the potential to be used as a food preservative.

6 the actual protective action of each tested preservative.

7 robial peptide that is widely used as a food preservative.

8 IA if they plan to use ECOFIX as their stool preservative.

9 nt with the Techlab EIA) when ECOFIX was the preservative.

10 capsulated PAEO as potential safe green food preservative.

11 grades pentachlorophenol, a widely used wood preservative.

12 ons as a natural sweetener, antioxidant, and preservative.

13 an propolis extracts for use as natural food preservative.

14 treck blood collection tube and Streck urine preservative.

15 les have been compromised by the acetic acid preservative.

16 were found in wines containing sulfites as a preservative.

17 The best-known, nisin, is a commercial food preservative.

18 ernative sources to design new potential bio-preservatives.

19 indicating their effectiveness as biological preservatives.

20 d foodstuffs as broad-spectrum antimicrobial preservatives.

21 , hair dyes, metals, rubber accelerators and preservatives.

22 living in subfreezing habitats and serve as preservatives.

23 ld more active compared to conventional food preservatives.

24 yzed in the presence of mercury and formalin preservatives.

25 products containing various combinations of preservatives.

26 lizers, flocculants, pigments, biocides, and preservatives.

27 ows growth in the presence of weak acid food preservatives.

28 source without the need for refrigeration or preservatives.

29 PVA are powerful incentives to use alternate preservatives.

30 ol preservatives to other, non-mercury-based preservatives.

31 iable Bacteroidetes:Firmicutes ratios across preservatives.

32 ides (XOS) have emerged as effective natural preservatives.

33 ted to be promising alternatives to chemical preservatives.

34 the bacteriostatic activity of conventional preservatives.

35 ss because of the lack of high efficacy food preservatives.

36 were noted under Se and Si nanoparticles in preservatives.

37 optimization of solid-state natural food bio-preservatives.

38 ould be a sustainable source of natural food preservatives.

39 erse food products, medicines, cosmetics and preservatives.

40 s, to assess their potential as natural food preservatives.

41 e shown promise as alternatives to synthetic preservatives.

42 ese substances to be used as ecological food preservatives.

43 of the relevance of contact allergy to these preservatives.

44 and l-proline in the presence of the studied preservatives.

45 The alpha137-141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation abo

46 Preservative added to RM had negligible effects on the T

47 ivity having major potential as natural food preservative against oxidation and food-browning.

48 he European food additive list and used as a preservative agent besides R. officinalis.

49 nist agents (including treatments containing preservative agent).

50 Here, we test the hypothesis that preservatives alter the gut microbiota with consequences

51 anic phosphate (Pi) is used extensively as a preservative and a flavor enhancer in the Western diet.

52 Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement.

53 lment blood samples were collected in an RNA preservative and banked for later testing.

54 oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades.

55 ased exposures to nickel in piercings and to preservative and fragrance chemicals in cosmetic product

56 peptide fraction was validated as a natural preservative and substitute for synthetic additives agai

57 ism; (2) thimerosal, a mercury-based vaccine preservative and the risk of neurodevelopmental disorder

58 ernatives are more appreciated than chemical preservatives and also enable the incorporation of inter

59 d products in relation to antioxidants, food preservatives and alternatives to nitrite use.

60 tested for their robustness across different preservatives and analysis platforms. The aim of this st

61 lopment of new phytopharmaceuticals and food preservatives and emphasise its antifungal properties at

62 Parabens are common preservatives and environmental hormones.

63 Parabens are broad-spectrum antimicrobial preservatives and fragrances used in a wide range of per

64 effects, and could be a potentials source of preservatives and functional food additives.

65 evelop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties o

66 ility which limit their applications as food preservatives and in packaging industry.

67 g it as a promising alternative to synthetic preservatives and packaging.

68 e to the interest of these compounds both as preservatives and protectors against oxidation in food a

69 n this study, we investigated how two common preservatives and short-term storage conditions impact r

70 its potassium and calcium salts used as food preservatives and sorbic chloride were submitted to ther

71 ue to the low concentrations used from these preservatives and the possibility of interference from f

72 ic acid was found to be the preferred sample preservative, and structures of all MS/MS product ions a

73 x containing a mixture of polylactic acid, a preservative, and UV protectants.

74 nthesis inhibitors, polypeptide antibiotics, preservatives, and analgesics.

75 ction processes, refinery corrosion, as wood preservatives, and as environmental toxicants.

76 ntration of antioxidants in foodstuffs, food preservatives, and cosmetics has proved to be very vital

77 t papers related to intraocular medications, preservatives, and devices, including antibiotics, anest

78 aptens, present in fragrances, dyes, metals, preservatives, and drugs.

79 onservation work, such as addition of glues, preservatives, and fumigants to "protect" archaeological

80 h particular attention to differences in the preservatives, and how the current preparation could be

81 ts of additives like drugs, anti-oxidants or preservatives, and no structure-based rationale to guide

82 , chaotropic agents, surfactants/detergents, preservatives, and other solubilizing agents.

83 l solvents, dyes, cooling oils, paints, wood preservatives, and/or pesticides was associated with non

84 technique is developed for HPCPs, including preservatives, antioxidants and disinfectants, by evalua

85 zed foods during food processing, additives, preservatives, antioxidants, and food contaminants are t

86 Natural preservatives are being extensively investigated for the

87 Food preservatives are crucial in fruit production, but funga

88 Food preservatives are essential for maintaining the safety a

89 and the development of formulations without preservatives are needed.

90 Consequently, preservatives are partially responsible for ocular side

91 and 4 unstable and 2 stable tracers when no preservatives are required.

92 The main obstacles for using EOs as food preservatives are their safety limits, marked organolept

93 ymer-resin render and paint, as well as wood preservatives are used to protect facade materials from

94 ano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservati

95 O-loaded WA coacervates could be a potential preservative, as they evinced reduced bacterial count (5

96 d the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due

97 aimed to identify the effects of the use of preservative AssayAssure(R) (AA), and the effects of sto

98 chitosan (CSWK) are proposed as a novel food preservative based on a minced pork model study.

99 nd cells treated with vehicle containing the preservative benzalkonium chloride (BAK; 2 mug/mL) were

100 least for some molecules like the industrial preservative bronopol, as an effective transformation te

101 dy using archived stool samples collected in preservative buffer from 252 patients with colorectal ca

102 polis has demonstrated potential use as food preservative but it presents strong and unpleasant flavo

103 compounds widely used as food and cosmetics preservatives, but the mechanisms of their broad antibac

104 hat exposure of C. glabrata to commonly used preservatives can alter the expression of virulence-rela

105 Citrate and tartarate based food preservatives can be used to enhance the emulsifying pro

106 et it also confers a potential for weak acid preservative catabolism that the native S. cerevisiae Ym

107 common causes: nickel, topical antibiotics, preservative chemicals, fragrances and rubber accelerato

108 However, little is known about how preservative choice can affect these measurements.

109 Parabens are preservatives commonly used in personal care products, p

110 ss into important bittering, aromatising and preservative components with rather low efficiency.

111 re able to catalyse the degradation of these preservative compounds.

112 With the addition of a biocidal preservative, concentrations are even stable at room tem

113 Food preservative consumption impacts negatively on protein d

114 gestation in a hospital setting and added a preservative containing ethyl paraben.

115 Thiomersal is a preservative containing small amounts of ethylmercury th

116 i's maples were treated with complex mineral preservatives containing Al, Ca, Cu, Na, K, and Zn.

117 potential natural alternatives to synthetic preservatives currently used within the food industry.

118 The four preservatives differing only by a methyl group were sepa

119 ) have potential utility as clean-label food preservatives due to their antimicrobial and antioxidant

120 treatment, particularly MAP1 had an obvious preservative effect on fish quality by reducing pH value

121 to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional be

122 torage temperature showed significantly more preservative effects.

123 pharmaceutical and cosmetics industries for preservative efficacy testing (PET).

124 sed bioluminescent strains was evaluated for preservative efficacy tests (PET) using bacterial replic

125 and its validated bioluminescent strains for preservative efficacy tests using benzalkonium chloride

126 concentrations of BKC (0.0003-0.01%) during preservative efficacy tests.

127 The impact of sorbent, solvent, acid, preservative, elution, and evaporation on solid phase ex

128 tly ill participants; however, the number of preservative errors was higher than for HC participants.

129 , GOS, and XOS have the potential as natural preservatives, establishing them as a sustainable and he

130 Dietary preservatives exhibit antimicrobial activity, contain ch

131 tank containing treatment chemicals such as preservatives, fire retardants, or reactive agents.

132 gredient of turmeric and is widely used as a preservative, flavouring and colouring agent.

133 atural product nisin has been used as a food preservative for 6 decades with minimal development of r

134 e results, we recommend OMNIgene GUT OMR-200 preservative for field studies and Zymo DNA/RNA Shield f

135 EOs have the potential to be used as a food preservative for meat and meat products, vegetables and

136 k model, OligoCS effectively performs a food preservative for shelf-life extension as clarified from

137 erally recognized as safe and is a promising preservative for the food industry.

138 tibodies are stable without refrigeration or preservatives for at least 5 days.

139 ngal cultures offer alternatives to chemical preservatives for the reduction of food fungal spoilage.

140 ns and symptoms of Tafluprost 0.0015% versus preservative free (PF) Timolol 0.1% eyedrops in ocular h

141 atments beyond traditional therapies such as preservative free artificial tears.

142 her eye served as control group who received preservative free eye drops.

143 ation of xanthan gum and chondroitin sulfate preservative free on the ocular surface of patients with

144 Xanthan gum/chondroitin sulfate preservative free showed similar clinical efficacy, eval

145 ssure patch for 2 hours, or a single drop of preservative-free artificial tears (control group).

146 silicone hydrogel lens wear over 1 year when preservative-free care solutions are used.

147 single-use vials multiple times and pooling preservative-free epoetin alfa caused this outbreak of b

148 An unopened container of preservative-free heparin flush, compounded several week

149 suspension was lifted in September 1999 when preservative-free hepatitis B vaccine became available.

150 Preservative-free ketorolac tromethamine is nontoxic to

151 Either 0.5% or 0.25% preservative-free ketorolac tromethamine ophthalmic solu

152 efficacy of Latanoprost Polpharma, a generic preservative-free latanoprost 0.05 mg/ml eye drops solut

153 on of a solution of mitomycin C (MMC) and 1% preservative-free lidocaine (as an anesthetic) has gaine

154 However, both MMC + 1% preservative-free lidocaine and 1% preservative-free lid

155 MMC + 1% preservative-free lidocaine and 1% preservative-free lidocaine were more cytotoxic than MMC

156 ed in PBS, 0.642 for MMC, 0.612 for MMC + 1% preservative-free lidocaine, and 0.605 for 1% preservati

157 (0.2 mg/ml), a mixture of 0.2 mg/ml MMC + 1% preservative-free lidocaine, or 1% preservative-free lid

158 city to a solution of MMC (0.2 mg/ml) and 1% preservative-free lidocaine.

159 ty when MMC (0.2 mg/ml) was combined with 1% preservative-free lidocaine.

160 MMC + 1% preservative-free lidocaine, or 1% preservative-free lidocaine.

161 reservative-free lidocaine, and 0.605 for 1% preservative-free lidocaine.

162 Preservative-free linezolid is nontoxic to the retinas o

163 Preservative-free lubricant ointment may act as a source

164 2 groups: Group 1 (30 eyes) received topical preservative-free lubricating gel and drops, chloramphen

165 the manufacturer's guidelines for the use of preservative-free medications.

166 l or paraspinal glucocorticoid injections of preservative-free methylprednisolone acetate prepared by

167 gal infections associated with injections of preservative-free methylprednisolone acetate that was pu

168 Preservative-free powders were reconstituted and applied

169 BAK-free and preservative-free therapies are becoming available but a

170 ntly compares BAK with Polyquad, SofZia, and preservative-free therapies.

171 ong with off-label bevacizumab (Avastin) and preservative-free triamcinolone, has significantly expan

172 A review of procedures revealed that preservative-free, single-use vials of epoetin alfa were

173 Herein, we investigated a parallel, preservative function for CNP in coordinating metabolic

174 d use of chlorinated phenols (CPs) as a wood preservative has led to numerous contaminated sawmill si

175 reatment of osteonecrosis indicate that most preservative (ie, joint-sparing) procedures available to

176 ion was developed for quantification of this preservative in commercial beverages.

177 ave been showed potential for use as natural preservative in foodstuffs; however, their degradation i

178 The powder was further applied as a preservative in pork sausages and was found to be effect

179 nd validated to clarify the role of the food preservative in poultry meat safety.

180 e-shoot stilbene extract (Vineatrol(R)) as a preservative in red wine.

181 the effect of benzalkonium chloride (BAK), a preservative in topical ophthalmic formulations, on MLC

182 The use of sulfur dioxide as preservative in winemaking industry has a direct impact

183 to human use as bitter flavoring agents and preservatives in beer.

184 p-hydroxybenzoic acid and are widely used as preservatives in cosmetics, pharmaceuticals, foodstuffs,

185 method is a good alternative to determining preservatives in different food samples.

186 ditives has created high interest in natural preservatives in food industry.

187 and potential to be used as multifunctional preservatives in food.

188 ated chemicals are widely used as antifungal preservatives in many consumer goods, including over-the

189 tion of a method for the analysis of certain preservatives in meat and to obtain a suitable Certified

190 In-can and film preservatives in polymer-resin render and paint, as well

191 hERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes.

192 , bioactive peptides could be of interest as preservatives in the distribution of food products.

193 The role of preservatives in the efficacy and side effects of antigl

194 sity observed and the use of bacteriocins as preservatives in the food industry and as antibiotics in

195 mine the concentration of three organic acid preservatives in various fermented food samples, includi

196 ects of natural versus synthetic antioxidant preservatives in yogurts.

197 techniques for the encapsulation of natural preservatives, in order to enhance their effectiveness a

198 Criteria for assessment of the preservatives included the quality of the diagnostic cha

199 imized DPT-GFX formulation (final pH 5.9, no preservative) increased GFX solubility by fourfold.

200 at cellular uptake of sorbate, a common food preservative, induces lysine sorbylation (Ksor) in mamma

201 ould be noticed that the aforementioned food preservatives intake increase mainly in the presence of

202 Here, a cocktail preservative is described that stabilizes leukocyte viab

203 The need for safe, effective preservatives is a prominent issue in the food and drug

204 However, their widespread use as food preservatives is limited by authenticity challenges, pri

205 d hydroxyanisole (BHA), a commonly used food preservative, is reported to have anticarcinogenic prope

206 Synthetic food preservatives like sodium acetate (SA), sodium benzoate

207 ted within 12 h of collection into the seven preservatives mentioned above and were processed after 1

208 containing the EcoFix zinc-based Schaudinn's preservative (Meridian Diagnostics, Inc.); both Wheatley

209 during the brining process, which is used as preservative method for the grape leaves.

210 to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL).

211 ble morbidity in the population, such as the preservative methylisothiazolinone, have been regulated

212 The isothiazolinone preservatives methylisothiazolinone (MI), methylchlorois

213 ection and quantitation of 4-hydroxybenzoate preservatives, methylparaben, ethylparaben, propylparabe

214 In global brain ischemia, protective-preservative mild hypothermia provides lasting mitigatio

215 However, the preservatives minimized the hydrolysis rate to close to

216 two food color additive and sodium benzoate (preservative) mixtures in a fruit drink were administere

217 phoric acid in high level probably used as a preservative much like in modern beverages.

218 ase involved in the biosynthesis of the food preservative nisin (NisB).

219 relative to the gold standard condition (no preservative, no refrigeration storage, single freeze th

220 Adulterants, including preservatives, non-milk fats, thickening agents, nitroge

221 Preservatives, notably benzalkonium chloride (BAK), cont

222 Food preservatives nowadays are widely used chemicals through

223 The effects of preservatives of antiglaucoma medications on corneal sur

224 gesting their potential as effective natural preservatives, offering a safer and more sustainable alt

225 ailable sample collection kits with specific preservatives OMNImet*GUT/OMNIgene*GUT.

226 data of drugs and statistics of labelling of preservatives on cosmetics can be included, the latter t

227 To have an insight into the effect of preservatives on various ingredients of processed items,

228 different techniques, being the addition of preservatives, one of the most used.

229 nd cut into six pieces, which were placed in preservative (Optisol-GS; Bausch & Lomb, Inc., Irvine, C

230 Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased h

231 herapeutics, crop protection agents and food preservatives originate from molecules produced by bacte

232 nce as a novel class of next-generation food preservatives/packaging material.

233 of the startle response, exhibited nonfocal preservative patterns of locomotion, and were hyperactiv

234 the critical substrate for the expression of preservative patterns of motor behavior, whereas both D1

235 of D1 receptors significantly attenuated the preservative patterns, producing more of a meandering be

236 Preservatives play a pivotal role in almost all multidos

237 ndritiform keratopathy after exposure to the preservative polyquaternium-1.

238 thermia is less well studied than protective-preservative (pre- and intra-arrest) hypothermia.

239 Furthermore, determining food preservatives precisely is essential to guaranteeing foo

240 Parabens are synthetic preservatives present in many consumer products.

241 that the nanoemulsion can be used as a food preservative, preventing degradation and masking the pro

242 e the impact of blood collection tube, urine preservative, processing delay, processing method, freez

243 he commercial use of Nrf2 activators as food preservatives promotes food allergies in humans.

244 Os exhibit pronounced antibacterial and food preservative properties that represent a real potential

245 overview of current knowledge about EOs food preservative properties with special emphasis on their a

246 n the food industry for their flavouring and preservative properties, in commercial mosquito repellen

247 tation due to its wide availability and food preservative properties.

248 VPIII assay at time zero with and without a preservative reagent, at 24 h with reagent, and at eithe

249 Our study revealed that the preservatives reduce proteinase activity by 50% (EC50) a

250 ology of human ischemic heart disease with a preservative role in maintaining myocardial homeostasis.

251 Addition of AA preservative, shorter storage times, and colder temperat

252 According to several pharmacopoeias, preservatives should be tested for microbial activity us

253 , which are affected by the most common food preservatives, sodium benzoate (E211), potassium sorbate

254 ewis rat renal grafts were stored in Soltran preservative solution at 4 degrees C, saturated with nit

255 Grafts stored in Xe-saturated preservative solution demonstrated significantly less se

256 otective effect against ischemic injury of a preservative solution supplemented with xenon (Xe), when

257 To stabilize erythrocyte morphology, a preservative solution was formulated using Taguchi metho

258 on of hydrophilic intraocular lenses and the preservative solution was the source of infection in thi

259 tion still reigns supreme, several promising preservative solutions and additives with not only bioph

260 ge of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and

261 If this hypothesis is valid, bone preservative strategies could reduce the risk of osteopo

262 e induction of EPA6 expression involves both preservative stress and growth under hypoxic conditions.

263 The preservatives studied were NO3(-), NO2(-) and Cl(-) as t

264 approach to increase the content of natural preservatives, such as antimicrobial benzoic acid.

265 Protection by wine preservatives (sulphur dioxide, glutathione, ascorbic ac

266 Preservative surgery combined with reconstruction may le

267 s with the different formulations available, preservative systems used, generics availability and com

268 nderstanding oxidative stress and developing preservative techniques for food and medicine.

269 The recent advances in preservative technologies and their role in decreasing t

270 s article, we demonstrate that a common food preservative, tert-butylhydroquinone, can activate Nrf2

271 ctivity was greater when Eurocollins was the preservative than when UW solution was used.

272 ECOFIX is a single-vial stool preservative that is both formalin- and mercury-free.

273 esiccant, without the application of organic preservatives the bodies would have decomposed in the hu

274 In the 1990s, the mercury-based preservative thimerosal was used in most pediatric vacci

275 sis that autism is caused by exposure to the preservative thimerosal, which contains ethylmercury.

276 exposure to mercury contained in the vaccine preservative thimerosal.

277 to ethyl mercury, in the form of the vaccine preservative, thimerosal, and/or receiving the measles,

278 ation onshore, and use of refined NA as wood preservatives, tire additives, and in various other appl

279 tic nisin has been used as an effective food preservative to combat food-borne pathogens for over 40

280 robial peptide that is widely used as a food preservative to combat food-borne pathogens.

281 and can be recommended as a novel antifungal preservative to improve the shelf-life of stored maize s

282 orange waste functions as a fat replacer and preservative to increase food shelf life with better org

283 Application of synthetic preservatives to control the contamination of stored foo

284 chaudinn's and polyvinyl alcohol (PVA) stool preservatives to other, non-mercury-based preservatives.

285 e with or without the Becton Dickinson urine preservative transport (UPT) kit.

286 ombination of freezing and MAP treatments as preservative treatment method shows high promise to infl

287 We compared five, one-vial commercial preservatives, two from Meridian Diagnostics, Inc.

288 exposure to thimerosal, a mercury-containing preservative used in vaccines and immune globulin prepar

289 uspected endocrine disruptors and ubiquitous preservatives used in personal care products, pharmaceut

290 included the use of borate or chlorhexidine preservatives, various storage and freeze/thaw cycles.

291 was an anticipated difference between total preservative volumes used (HTK: 4.5 +/- 1.2 L vs. UW: 3.

292 The wine preservatives were all highly reactive and thus all very

293 Additionally, daily intakes of preservatives were estimated.

294 Levels of preservatives were up to 2040 mg kg(-1) for benzoates, u

295 Stools were collected without preservative, which reduced detection of some DNA marker

296 venous propofol, an anesthetic agent without preservative, which was administered by an infusion pump

297 Nisin has been commercially used as a food preservative, while other lantibiotics show promising ac

298 Borate is an antibacterial preservative widely used in clinical and large-scale epi

299 reen consumerism and its application as food preservative will add value to the product.

300 hydroxyanisole (BHA) is a commonly used food preservative with broad biological activities, including