Diversity, Vol. 11, Pages 195: Changes in Heterotrophic Picoplankton Community Structure after Induction of a Phytoplankton Bloom under Different Light Regimes

Diversity, Vol. 11, Pages 195: Changes in Heterotrophic Picoplankton Community Structure after Induction of a Phytoplankton Bloom under Different Light Regimes Diversity doi: 10.3390/d11100195 Authors: Karayanni Kormas Moustaka-Gouni Sommer Bacterial and archaeal diversity and succession were studied during a mesocosm experiment that investigated whether changing light regimes could affect the onset of phytoplankton blooms. For this, 454-pyrosequencing of the bacterial V1-V3...

Diversity

Tue Oct 15, 2019 03:00

Diversity, Vol. 11, Pages 194: Bacteria with Different Assemblages in the Soil Profile Drive the Diverse Nutrient Cycles in the Sugarcane Straw Retention Ecosystem

Diversity, Vol. 11, Pages 194: Bacteria with Different Assemblages in the Soil Profile Drive the Diverse Nutrient Cycles in the Sugarcane Straw Retention Ecosystem Diversity doi: 10.3390/d11100194 Authors: Zhang Tayyab Abubakar Yang Pang Islam Lin Li Luo Fan Fallah Zhang Straw retention, an alternative to artificial fertilization, commonly mitigates soil degradation and positively affects soil fertility. In this study, we investigated the...

Diversity

Tue Oct 15, 2019 03:00

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 Environments

Environments, Vol. 6, Pages 112: Preface: Special Issue on Environmental Impact of Nature-Based Tourism

Environments, Vol. 6, Pages 112: Preface: Special Issue on Environmental Impact of Nature-Based Tourism Environments doi: 10.3390/environments6100112 Authors: Green Croft Wolf Tourism is growing rapidly throughout the world, including nature‐based tourism, but naturalhabitats are shrinking [...]

Environments

Tue Oct 15, 2019 03:00

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 Foods

Foods, Vol. 8, Pages 502: Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10

Foods, Vol. 8, Pages 502: Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10 Foods doi: 10.3390/foods8100502 Authors: Hiromasa Uchiyama Jisoon Chae Kazunori Kadota Yuichi Tozuka The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10–20 nm) and improve the absorption of CoQ10 with a poor solubility...

Foods

Tue Oct 15, 2019 03:00

Foods, Vol. 8, Pages 501: Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products

Foods, Vol. 8, Pages 501: Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products Foods doi: 10.3390/foods8100501 Authors: Yan-Shi Ma Hui-Juan Zhao Xin-Huai Zhao Commercial caseinate and two gelatins from bovine and fish skin were hydrolyzed by alcalase, and used at 2 g/kg in skimmed bovine milk that was then fermented with a commercial direct vat set...

Foods

Tue Oct 15, 2019 03:00

Foods, Vol. 8, Pages 500: Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Foods, Vol. 8, Pages 500: Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK Foods doi: 10.3390/foods8100500 Authors: Tanefa A. Apekey June Copeman Nichola H. Kime Osama A. Tashani Monia Kittaneh Donna Walsh Maria J. Maynard (1) Background: Traditional foods are important in the diets of Black Africans and Caribbeans and, more widely, influence UK food culture. However, little is known about the nutritional status of these ethnic groups...

Foods

Tue Oct 15, 2019 03:00