Eva G Katz,1 Brett Hauber,2 Srihari Gopal,3 Angie Fairchild,2 Amy Pugh,4 Rachel B Weinstein,3 Bennett S Levitan3 1Janssen Research & Development, LLC, Raritan, NJ, 2RTI Health Solutions, Research Triangle Park, NC, 3Janssen Research & Development, LLC, Titusville, NJ, 4The University of California, San Francisco (UCSF), CA, USA Purpose: To
The technology for fermenting milk kefir and the development in processing kefir ice cream is crucial to produce superior food products that support health.The addition of prebiotics from bengkuang (Pachyrhizus erosus (L.)) starch in making ice cream is the main purpose of improving the quality break pad assey of kefir ice cream.This research purpo
Our work was to develop an ointment and a lotion from the fruit juice of Alchornea cordifolia for the treatment of dermatophytes.The juice from the cold pressing of the fruit pulp of A.cordifolia was lyophilized.The ointments and lotions obtained from the lyophilizate have been evaluated in vitro on different Trichophyton species (Trichophyton rubr
Internet users every year have increased rapidly.One function of the Internet is that it is used as a source of information.Keywords used in search engine will help to find information.Semantic Web technologies can be used to help make the search more effective system either globally LAMP GLASS or specifically.Certain material in this study could u
This review provides background and perspective for the articles contributing to the Special Issue of MDPI Micro-organisms Low Calorie White Wine on Paramecium as a Modern Model Organism.The six articles cover a variety of topics, each taking advantage of an important aspect of Paramecium biology: peripheral surface proteins that are developmentall