BRIX1

Summary

Gene Symbol: BRIX1
Description: BRX1, biogenesis of ribosomes
Alias: BRIX, BXDC2, ribosome biogenesis protein BRX1 homolog, BRX1, biogenesis of ribosomes, homolog, brix domain containing 2, brix domain-containing protein 2
Species: human
Products:     BRIX1

Top Publications

  1. Simon C, Mendo T, Green B, Gardner C. Predicting transport survival of brindle and red rock lobsters Jasus edwardsii using haemolymph biochemistry and behaviour traits. Comp Biochem Physiol A Mol Integr Physiol. 2016;201:101-109 pubmed publisher
    ..Haemolymph parameters were either unaffected by emersion (e.g., Brix index, protein and lipids), affected by emersion but not associated with mortality (e.g...
  2. Berni E, Tranquillini R, Scaramuzza N, Brutti A, Bernini V. Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products. Int J Food Microbiol. 2017;258:81-88 pubmed publisher
    ..optical refractometric residue proved strain-dependent, but substrate-independent, as for each strain the highest Brix degree value at which germination occurred was the same on both media, despite their different sucrose ..
  3. Ferreira S, Hotta C, Poelking V, Leite D, Buckeridge M, Loureiro M, et al. Co-expression network analysis reveals transcription factors associated to cell wall biosynthesis in sugarcane. Plant Mol Biol. 2016;91:15-35 pubmed publisher
    ..among genotypes, but an unexpected differential expression of histones were also identified between high and low Brix° genotypes...
  4. Vavoura M, Badeka A, Kontakos S, Kontominas M. Characterization of four popular sweet cherry cultivars grown in Greece by volatile compound and physicochemical data analysis and sensory evaluation. Molecules. 2015;20:1922-40 pubmed publisher
    ..28 g malic acid/100 g fresh weight (FW). The pH ranged between 3.81 and 3.96. TSS ranged between 13.00 and 16.00 °Brix. MI ranged between 51.8 and 75.0. TPC ranged between 95.14 and 170.35 mg gallic acid equivalents (GAE)/100 g FW...
  5. Maurer Stroh S, Gao H, Han H, Baeten L, Schymkowitz J, Rousseau F, et al. Motif discovery with data mining in 3D protein structure databases: discovery, validation and prediction of the U-shape zinc binding ("Huf-Zinc") motif. J Bioinform Comput Biol. 2013;11:1340008 pubmed publisher
    ..Through a systematic approach starting from the BRIX structure fragment database, we discovered that there exists another predictable subset of zinc-binding motifs that ..
  6. Nabubuya A, Namutebi A, Byaruhanga Y, Schüller R, Narvhus J, Wicklund T. Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases. Food Sci Nutr. 2017;5:1072-1078 pubmed publisher
    ..Stored sweet potato roots had higher soluble solids (?Brix) content in the pastes compared to fresh roots...
  7. Wibowo S, Grauwet T, Gedefa G, Hendrickx M, Van Loey A. Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers. Food Res Int. 2015;78:410-423 pubmed publisher
    ..Changes in selected targeted parameters could be best described by a zero-order (colour values, °Brix, furfural, HMF), a first-order (ascorbic acid), a fractional conversion (fructose, glucose, oxygen) and a second-..
  8. Yoo S, Ghafoor K, Kim J, Kim S, Jung B, Lee D, et al. Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure. J Food Prot. 2015;78:1098-105 pubmed publisher
    ..coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35...
  9. Shivley C, Lombard J, Urie N, Haines D, Sargent R, Kopral C, et al. Preweaned heifer management on US dairy operations: Part II. Factors associated with colostrum quality and passive transfer status of dairy heifer calves. J Dairy Sci. 2018;101:9185-9198 pubmed publisher
    ..producers should be encouraged to measure the quality of colostrum before administering it to calves and to measure serum IgG or a proxy such as serum total protein or Brix to evaluate passive immunity and colostrum management programs.

More Information

Publications102 found, 100 shown here

  1. Medina Plaza C, de Saja J, Fernández Escudero J, Barajas E, Medrano G, Rodriguez Mendez M. Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness. Anal Chim Acta. 2016;947:16-22 pubmed publisher
    ..and classical parameters directly related to phenols (total polyphenol index, TPI) and sugar concentration (degree Brix) measured by chemical methods with correlation coefficients close to 1 and errors close to 0...
  2. García Hernández C, Garcia Cabezon C, Martin Pedrosa F, Rodriguez Mendez M. Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator. Food Chem. 2019;289:751-756 pubmed publisher
    ..Principal Component Analysis and Parallel Factor Analysis it was possible to discriminate musts according to the °Brix and TPI (Total Polyphenol Index), and wines according to the alcoholic degree and TPI...
  3. Cardoso J, Iorio N, Rodrigues L, Couri M, Farah A, Maia L, et al. Influence of a Brazilian wild green propolis on the enamel mineral loss and Streptococcus mutans' count in dental biofilm. Arch Oral Biol. 2016;65:77-81 pubmed publisher
    ..mutans count of G3 and G4 (p=0.435). The EEP showed pH 4.8 and total soluble solids content=25.9 Brix. The EEP seems to be a potent antibacterial substance against S...
  4. Wall Medrano A, Gonzalez Aguilar G, Loarca Piña G, López Díaz J, Villegas Ochoa M, Tortoledo Ortiz O, et al. Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes. Plant Foods Hum Nutr. 2016;71:396-401 pubmed
    ..33 oBrix), ash (+16 %), sucrose (-91 %), proanthocyanidins (63 %), ascorbic acid (-52 %) and hydrolysable PC (-21 %)...
  5. Mila H, Feugier A, Grellet A, Anné J, Gonnier M, Martin M, et al. Immunoglobulin G concentration in canine colostrum: Evaluation and variability. J Reprod Immunol. 2015;112:24-8 pubmed publisher
    ..No difference in IgG concentration was recorded between anterior and posterior pairs either. The BRIX index and the refractive index were significantly, but moderately correlated with colostrum IgG concentration (r=0...
  6. Liao X, Li J, Muhammad A, Suo Y, Chen S, Ye X, et al. Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd-Acp) for Eshcerichia Coli Inactivation in Apple Juice. J Food Sci. 2018;83:401-408 pubmed publisher
    ..In addition, the ACP exposure had slight effect on the °Brix, pH, titratable acidity (TA), color values, total phenolic content, and antioxidant capacity of apple juice...
  7. Karabagias I, Karabournioti S. Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach. Foods. 2018;7: pubmed publisher
    ..conductivity, ash, free acidity, lactonic acidity, total acidity, moisture content, total sugars (degrees Brix-°Bx), total dissolved solids and their ratio to total acidity, salinity, CIELAB color parameters, along ..
  8. Bomtempo L, Costa A, Lima H, Engeseth N, Glória M. Bioactive amines in Passiflora are affected by species and fruit development. Food Res Int. 2016;89:733-738 pubmed publisher
    ..05mg/100g). P. nitida and P. alata had the highest soluble solids (~18°Brix); P. edulis had the lowest pH (2.97) and P. nitida the highest pH (4.19). Throughout P...
  9. Balsalobre T, da Silva Pereira G, Margarido G, Gazaffi R, Barreto F, Anoni C, et al. GBS-based single dosage markers for linkage and QTL mapping allow gene mining for yield-related traits in sugarcane. BMC Genomics. 2017;18:72 pubmed publisher
    ..Our results suggest the presence of a stable QTL across locations. Furthermore, QTLs to soluble solid content (BRIX) and fiber content (FIB) traits had markers linked to putative candidate genes...
  10. Sanghai Z, Miller L, Molloy K, Barandun J, Hunziker M, Chaker Margot M, et al. Modular assembly of the nucleolar pre-60S ribosomal subunit. Nature. 2018;556:126-129 pubmed publisher
    ..Among these factors, three Brix-domain proteins and their binding partners form a ring-like structure at ribosomal RNA (rRNA) domain boundaries to ..
  11. Fan L, Martynenko A, Doucette C, Hughes T, Fillmore S. Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology. J Food Sci. 2018;83:732-739 pubmed publisher
    ..products stored for up to 24 weeks at room temperature were assessed for microbial quality, soluble solids (°Brix), titratable acidity (citric acid %), pH, viscosity (cP) and flow rate (cm/30 s)...
  12. de Sousa Guedes J, da Costa Medeiros J, de Souza E Silva R, de Sousa J, da Conceição M, de Souza E. The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices. Int J Food Microbiol. 2016;238:183-192 pubmed publisher
    ..625 and 1.25?L/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance...
  13. Galletto L, Barisan L, Boatto V, Costantini E, Lorenzetti R, Pomarici E, et al. More crop for drop - climate change and wine: an economic evaluation of a new drought-resistant rootstock. Recent Pat Food Nutr Agric. 2014;6:100-12 pubmed
    ..After collecting data on quantitative (yield per plant in kg) and qualitative parameters (°Brix, anthocyanins, pH) of experimental vineyards (Cabernet Sauvignon variety) planted using the traditional rootstock ..
  14. Sen I, Oztürk B, Tokatli F, Ozen B. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines. Talanta. 2016;161:130-137 pubmed publisher
    ..90. Range of R2val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and °Brix were between 0.77 and 0.96...
  15. Cheng H, Chen J, Chen S, Xia Q, Liu D, Ye X. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars. Food Chem. 2016;212:374-85 pubmed publisher
    ..properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste...
  16. Sekeli R, Abdullah J, Namasivayam P, Muda P, Abu Bakar U, Yeong W, et al. RNA interference of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO1 and ACO2) genes expression prolongs the shelf life of Eksotika (Carica papaya L.) papaya fruit. Molecules. 2014;19:8350-62 pubmed publisher
    ..The total soluble solids contents of the fruits ranged from 11 to 14° Brix, a range similar to fruits from non-transformed, wild type seed-derived plants.
  17. Buczinski S, Gicquel E, Fecteau G, Takwoingi Y, Chigerwe M, Vandeweerd J. Systematic Review and Meta-Analysis of Diagnostic Accuracy of Serum Refractometry and Brix Refractometry for the Diagnosis of Inadequate Transfer of Passive Immunity in Calves. J Vet Intern Med. 2017;: pubmed publisher
    ..IgG can also be measured indirectly by methods such as serum refractometry (REF) or Brix refractometry (BRIX).
  18. Song N, Cho S, Baik S. Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar. J Sci Food Agric. 2016;96:3723-30 pubmed publisher
    ..Total sugar was reduced to 6.6 °Brix and total acidity produced up to 44 g L(-1) ...
  19. Salamanca L, Manzano M, Baena D, Tovar D, Wyckhuys K. Effect of Simulated Dasiops inedulis (Diptera: Lonchaeidae) Injury on Yield and Fruit Quality Parameters in Yellow Passionfruit. J Econ Entomol. 2015;108:201-9 pubmed publisher
    ..inedulis injury did not affect fruit pulp weight or the content of soluble solids (Brix). Our work provides insights into the impact of D...
  20. Wibowo S, Grauwet T, Santiago J, Tomic J, Vervoort L, Hendrickx M, et al. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability. Food Chem. 2015;187:140-51 pubmed publisher
    ..A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) ..
  21. Song J, Smart R, Wang H, Dambergs B, SPARROW A, Qian M. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine. Food Chem. 2015;173:424-31 pubmed publisher
    ..The results showed that bunch sunlight and UV exposure significantly increased the Brix and pH in the grape juice, and increased substantially wine colour density, anthocyanins, total pigment, total ..
  22. Little C, Chapman T, Moreau D, Hillier N. Susceptibility of selected boreal fruits and berries to the invasive pest Drosophila suzukii (Diptera: Drosophilidae). Pest Manag Sci. 2017;73:160-166 pubmed publisher
    ..suzukii. Female D. suzukii attempted to oviposit on all fruit types tested. Fruits with lower brix and lower pH levels were preferred in choice tests...
  23. Clarke S, Rogiers S. The role of fruit exposure in the late season decline of grape berry mesocarp cell vitality. Plant Physiol Biochem. 2018;135:69-76 pubmed publisher
    ..At oenological maturity (24 °Brix), exposed berries exhibited the same extent of cell death as sheltered berries, and it was not until four weeks ..
  24. Xu C, Yagiz Y, Zhao L, Simonne A, Lu J, Marshall M. Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States. Food Chem. 2017;215:149-56 pubmed publisher
    ..93 to 22.32g, pH from 3.01 to 3.84, titratable acidity from 0.27% to 0.83%, and °Brix from 10.92 to 23.91. Total phenols for different muscadine juices varied from 0.26 to 1.28mgGA/mL, skins from 10...
  25. Bayraç C, Camızcı G. Adsorptive removal of patulin from apple juice via sulfhydryl-terminated magnetic bead-based separation. J Hazard Mater. 2019;366:413-422 pubmed publisher
    ..Results showed that this sorbent had potential for removal of patulin from apple juice without any negative effects on final quality parameters, Brix, color, clarity, total sugar and titratable acidity.
  26. Montero R, Mundy D, Albright A, Grose C, Trought M, Cohen D, et al. Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc. Food Chem. 2016;197 Pt B:1177-83 pubmed publisher
    ..Physiological ripeness (20.4°Brix) was the criterion established to determine the harvest date for each of the three treatments...
  27. Aleixandre M, Santos J, Sayago I, Cabellos J, Arroyo T, Horrillo M. A wireless and portable electronic nose to differentiate musts of different ripeness degree and grape varieties. Sensors (Basel). 2015;15:8429-43 pubmed publisher
    ..have been also evaluated by classical analytical techniques, measuring physicochemical parameters, such as, pH, Brix, Total Acidity (TA) and Probable Grade Alcoholic (PGA)...
  28. Gonzalez Viejo C, Fuentes S, Torrico D, Howell K, Dunshea F. Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms. J Sci Food Agric. 2018;98:618-627 pubmed publisher
    ..Results from NIR were used to create partial least squares regression (PLS) and artificial neural networks (ANN) models to predict four chemometrics such as pH, alcohol, Brix and maximum volume of foam.
  29. Rescic J, Mikulic Petkovsek M, Rusjan D. The impact of canopy managements on grape and wine composition of cv. 'Istrian Malvasia' (Vitis vinifera L.). J Sci Food Agric. 2016;96:4724-4735 pubmed publisher
    ..3 and 23.5 °Brix) and titratable acidity (7.0 and 7.1 g L-1 ) were measured at early leaf removal...
  30. Vicente M, Zsögön A, de Sá A, Ribeiro R, Peres L. Semi-determinate growth habit adjusts the vegetative-to-reproductive balance and increases productivity and water-use efficiency in tomato (Solanum lycopersicum). J Plant Physiol. 2015;177:11-9 pubmed publisher
    ..Semi-determinate plants also tend to increase the highly relevant agronomic parameter Brix × ripe yield (BRY)...
  31. Li S, Bindon K, Bastian S, Wilkinson K. Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit. Foods. 2018;7: pubmed publisher
    ..Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid ..
  32. Kharde S, Calviño F, Gumiero A, Wild K, Sinning I. The structure of Rpf2-Rrs1 explains its role in ribosome biogenesis. Nucleic Acids Res. 2015;43:7083-95 pubmed publisher
    ..5 Ã… resolution and describe it as Brix domain of Rpf2 completed by Rrs1 to form two anticodon-binding domains with functionally important tails...
  33. Aaby K, Grimsbo I, Hovda M, Rode T. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chem. 2018;260:115-123 pubmed publisher
    ..Microbiological and enzymatic inactivation, Brix, pH, anthocyanins, vitamin C, colour and sensory properties were analysed after processing and cold storage...
  34. Sharif I, Adewale P, Dalli S, Rakshit S. Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology. Food Chem. 2018;269:300-310 pubmed publisher
    ..11 mg/100 g d.m respectively, at optimized temperature of 40 °C, for 5 h OD, with 65% (w/w) Brix and 1:5 ratio of sample to Brix%...
  35. Marques E, de Freitas S, Pimentel M, Pasquini C. Rapid and non-destructive determination of quality parameters in the 'Tommy Atkins' mango using a novel handheld near infrared spectrometer. Food Chem. 2016;197 Pt B:1207-14 pubmed publisher
    ..92 and 0.55°Brix for SS, 0.67 and 0.51% for DM, 0.50 and 0.17% citric acid for TA, 0.72 and 12.2N for PF...
  36. Urcan D, Giacosa S, Torchio F, Río Segade S, Raimondi S, Bertolino M, et al. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.). Food Chem. 2017;219:346-356 pubmed publisher
    ..Dehydration of riper berries (20.5 °Brix) led to volatile profiles richer in terpenes, particularly linalool and geraniol...
  37. Scarano S, Pascale E, Palladino P, Fratini E, Minunni M. Determination of fermentable sugars in beer wort by gold nanoparticles@polydopamine: A layer-by-layer approach for Localized Surface Plasmon Resonance measurements at fixed wavelength. Talanta. 2018;183:24-32 pubmed publisher
    ..displaying excellent results in terms of the precise estimation of sugars in beer wort (expressed in degrees Brix), reproducibility and sensitivity...
  38. Eggleston G, Triplett A. Formation of Polyphenol-Denatured Protein Flocs in Alcohol Beverages Sweetened with Refined Cane Sugars. J Agric Food Chem. 2017;65:9703-9714 pubmed publisher
    ..Insoluble and soluble starch, fat, inorganic ash, oligosaccharides, Brix, and pH were not involved in the prevailing floc-formation mechanism...
  39. Li X, Wasila H, Liu L, Yuan T, Gao Z, Zhao B, et al. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis. Food Chem. 2015;175:575-84 pubmed publisher
    ..97-16.30°Brix, 62.82-110.70 g/L, 2.657-36.62 g/L, respectively...
  40. Orellana Palma P, Petzold G, Pierre L, Pensaben J. Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration. Food Chem Toxicol. 2017;109:1093-1102 pubmed publisher
    ..in all treatments, and the best treatment was - 20 °C/unidirectional with a value of ≈63 °Brix, equivalent to an increase of 3.8 times in the total polyphenol content (76% of retention)...
  41. Hua S, Chen C, Han P. Design of a simple non-destructive detection system using P-wave lasers for determining the soluble solids content of apples. Appl Opt. 2017;56:6235-6243 pubmed publisher
    ..88 and an RMSEP of 0.47°Brix. These rp2 are 6% higher, and the RMSEPs are 9% lower, than those obtained using non-polarized lasers.
  42. Martins C, Ferreira M, Esmerino E, Moraes J, Pimentel T, Rocha R, et al. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chem. 2018;255:58-66 pubmed publisher
    ..The popsicle manufactured with reconstituted watermelon juice concentrated to 60?°Brix at 65?°C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ..
  43. Muñoz R, García Hernández C, Medina Plaza C, García Cabezón C, Fernández Escudero J, Barajas E, et al. A different approach for the analysis of grapes: Using the skin as sensing element. Food Res Int. 2018;107:544-550 pubmed publisher
    ..PLS-1 models provided additional information about Brix degree, density or sugar content, which usually used to establish the harvesting date...
  44. Toledano Medina M, Pérez Aparicio J, Moreno Rojas R, Merinas Amo T. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chem. 2016;199:135-9 pubmed publisher
    ..Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total ..
  45. Barbosa R, Neto F, Gravina L, Gravina G, Portela M, Bezerra A. Early selection of sugarcane using path analysis. Genet Mol Res. 2017;16: pubmed publisher
    ..The technological variables evaluated were total recoverable sugar, degrees Brix, tons of polarization (pol, apparent sucrose content) per hectare, juice purity, fiber, juice pol, and tons of ..
  46. Floren H, Sischo W, Crudo C, Moore D. Technical note: Use of a digital and an optical Brix refractometer to estimate total solids in milk replacer solutions for calves. J Dairy Sci. 2016;99:7517-7522 pubmed publisher
    The Brix refractometer is used on dairy farms and calf ranches for colostrum quality (estimation of IgG concentration), estimation of serum IgG concentration in neonatal calves, and nonsalable milk evaluation of total solids for calf ..
  47. Andrade R, Melo C, Genisheva Z, Schwan R, Duarte W. Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Res Int. 2017;91:72-79 pubmed publisher
    ..efficiently fermented lactose until 4th day, and due to this reason were selected for cheese whey fermentation with Brix 12, 14 and 18. Generally, the isolates T. delbrueckii B14, B35, and B20 and K...
  48. Park I, Ha J, Kang D. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice. BMC Microbiol. 2017;17:117 pubmed publisher
    ..to investigate effective voltage gradients of an ohmic heating system and corresponding sugar concentrations (°Brix) of apple juice for inactivating major foodborne pathogens (E. coli O157:H7, S. Typhimurium, and L...
  49. Ghan R, Petereit J, Tillett R, Schlauch K, Toubiana D, Fait A, et al. The common transcriptional subnetworks of the grape berry skin in the late stages of ripening. BMC Plant Biol. 2017;17:94 pubmed publisher
    ..common differentially expressed genes for all seven cultivars across four different berry sugar levels (20 to 26 °Brix)...
  50. de la Torre González A, Navarro León E, Albacete A, Blasco B, Ruiz J. Study of phytohormone profile and oxidative metabolism as key process to identification of salinity response in tomato commercial genotypes. J Plant Physiol. 2017;216:164-173 pubmed publisher
    ..Grand Brix and cv. Marmande RAF, the crops were carried out in a growth chamber...
  51. Li M, Seo S, Karboune S. Bacillus amyloliquefaciens levansucrase-catalyzed the synthesis of fructooligosaccharides, oligolevan and levan in maple syrup-based reaction systems. Carbohydr Polym. 2015;133:203-12 pubmed publisher
    Maple syrups with selected degree Brix (°Bx) (15, 30, 60) were investigated as reaction systems for levansucrase from Bacillus amyloliquefaciens...
  52. Hernandez D, Nydam D, Godden S, Bristol L, Kryzer A, Ranum J, et al. Brix refractometry in serum as a measure of failure of passive transfer compared to measured immunoglobulin G and total protein by refractometry in serum from dairy calves. Vet J. 2016;211:82-7 pubmed publisher
    A series of trials were conducted to evaluate Brix refractometry (Brix %) for the assessment of failure of passive transfer (FPT) in dairy calves compared to: (1) serum IgG (reference standard) when measured by radial immunodiffusion (RID)..
  53. Savlak N, Turker B, Yeşilkanat N. Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chem. 2016;213:180-186 pubmed publisher
    ..A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 27...
  54. El Darra N, Rajha H, Ducasse M, Turk M, Grimi N, Maroun R, et al. Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters. Food Chem. 2016;213:352-360 pubmed publisher
    ..during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine...
  55. Thu Hang B, Dicksved J, Sjaunja K, Wredle E. Colostrum quality, IgG absorption and daily weight gain of calves in small-scale dairy production systems in Southern Vietnam. Trop Anim Health Prod. 2017;49:1143-1147 pubmed publisher
    ..6, 4.8 and 21.4%, respectively, and 91% of the cows produced colostrum of good quality (Brix value >22%). The IgG level in serum of calves, measured as Brix value, was on average 9.3%...
  56. Silva L, Teodoro P, Peixoto L, Assis C, Gasparini K, Barbosa M, et al. Selecting sugarcane genotypes by the selection index reveals high gain for technological quality traits. Genet Mol Res. 2017;16: pubmed publisher
    ..The follow traits were evaluated: dry matter (DM), total soluble solids (BRIX), apparent sucrose content in the juice (POL), apparent sucrose content in sugarcane (POLS), fiber content (FIB), ..
  57. Cirilli M, Bellincontro A, De Santis D, Botondi R, Colao M, Muleo R, et al. Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration. Food Chem. 2012;132:447-54 pubmed publisher
    Clusters of Aleatico wine grape were picked at 18°Brix and placed at 10, 20, or 30°C, 45% relative humidity (RH) and 1.5m/s of air flow to dehydrate the berries up to 40% of loss of initial fresh weight...
  58. Ghan R, Van Sluyter S, Hochberg U, Degu A, Hopper D, Tillet R, et al. Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivars. BMC Genomics. 2015;16:946 pubmed publisher
    ..Merlot, Pinot Noir) and white-skinned (Chardonnay, Semillon) wine grapes were harvested near optimum maturity (°Brix-to-titratable acidity ratio) from the same experimental vineyard...
  59. Gurung B, Bhardwaj P, Talukdar N. Subtractive transcriptome analysis of leaf and rhizome reveals differentially expressed transcripts in Panax sokpayensis. Funct Integr Genomics. 2016;16:619-639 pubmed
    ..In particular, ESTs encoding galactinol synthase 2, ribosomal RNA processing Brix domain protein, and cell division cycle protein 20...
  60. Silva Del Rio N, Rolle D, Garcia Munoz A, Rodríguez Jiménez S, Valldecabres A, Lago A, et al. Colostrum immunoglobulin G concentration of multiparous Jersey cows at first and second milking is associated with parity, colostrum yield, and time of first milking, and can be estimated with Brix refractometry. J Dairy Sci. 2017;100:5774-5781 pubmed publisher
    ..In addition, we validated the use of a Brix refractometer to estimate IgG concentration in colostrum from multiparous Jersey cows using radial immunodiffusion ..
  61. Bhat R, Goh K. Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chem. 2017;215:470-6 pubmed publisher
    ..Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and ..
  62. Elsohaby I, McClure J, Cameron M, Heider L, Keefe G. Rapid assessment of bovine colostrum quality: How reliable are transmission infrared spectroscopy and digital and optical refractometers?. J Dairy Sci. 2017;100:1427-1435 pubmed publisher
    ..were to evaluate the performance of the transmission infrared (IR) spectroscopic method and digital and optical Brix refractometers for measurement of colostral IgG concentration and assessment of colostrum quality of dairy cows...
  63. Leite P, Fagundes T, Nunes J, Parrella R, Durães N, Bruzi A. Association among agro-industrial traits and simultaneous selection in sweet sorghum. Genet Mol Res. 2017;16: pubmed publisher
    ..The traits measured were flowering time, plant height, tons of stalk per hectare, total soluble solids, tons of brix per hectare, juice extraction, total recoverable sugars, and ethanol yield...
  64. Arshad M, Hussain T, Iqbal M, Abbas M. Enhanced ethanol production at commercial scale from molasses using high gravity technology by mutant S. cerevisiae. Braz J Microbiol. 2017;48:403-409 pubmed publisher
    ..The effect of different Brix° (32, 36 and 40) air-flow rates (0.00, 0.20, 0.40, and 0.60vvm) was studied on ethanol production...
  65. García J, Narváez P, Heredia F, Orjuela A, Osorio C. Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage. Food Chem. 2017;228:7-13 pubmed publisher
    ..Evaluation of pH, °Brix, and colour (tristimulus colorimetry) was carried out in all panela drink samples...
  66. García Carrillo M, Ferrario M, Guerrero S. Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy. Food Microbiol. 2018;73:1-10 pubmed publisher
    ..8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17?cm-1)...
  67. Oteiza J, Soto S, Alvarenga V, Sant Ana A, Gianuzzi L. Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates. Int J Food Microbiol. 2015;210:73-8 pubmed publisher
    ..Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50-69.4°Brix, pH1.7-4.3) were inoculated with A...
  68. Urraca R, Sanz Garcia A, Tardaguila J, Diago M. Estimation of total soluble solids in grape berries using a hand-held NIR spectrometer under field conditions. J Sci Food Agric. 2016;96:3007-16 pubmed publisher
    ..A statistically significant error reduction (ΔRMSECV = 0.1°Brix) with P < 0...
  69. Ferrario M, Guerrero S. Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice. Food Microbiol. 2017;65:83-94 pubmed publisher
    ..5 ± 0.1; 12.5 ± 0.1 °Brix) and freshly pressed (pH: 3.4 ± 0.1; 12.6 ± 0.1 °Brix) apple juices...
  70. Pal P, Pandey J, Sen G. Grafted sesbania gum: A novel derivative for sugarcane juice clarification. Int J Biol Macromol. 2018;114:349-356 pubmed publisher
    ..clarification performance of the graft copolymer has been evaluated in terms of turbidity, absorbance, and degree brix (°bx). The flocculant exhibited maximum efficiency at 1...
  71. Salehi R, Ambrose D, Oba M. Short communication: Effects of prepartum diets supplemented with rolled oilseeds on Brix values and fatty acid profile of colostrum. J Dairy Sci. 2016;99:3598-3601 pubmed publisher
    ..collected at the first milking after calving, and concentrations of nutrient composition, fatty acid profile, and Brix value (an indicator IgG concentration) were determined...
  72. Nayak P, Rayaguru K, Radha Krishnan K. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment. J Sci Food Agric. 2017;97:1404-1411 pubmed publisher
    In the present work, the effect of high pressure processing (HPP) on the quality parameters (pH, °Brix, total acidity, viscosity, colour, antioxidant activity, total phenols, total flavonoids, microbial flora, and sensory analysis) of ..
  73. Amorim J, Schwan R, Duarte W. Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics. Food Res Int. 2016;85:76-83 pubmed publisher
    ..Vat fermentations were carried out for three consecutive batches using autoclaved 16°Brix sugar cane juice fermented by a mixed inoculum of M. caribbica 107 cells/mL and S...
  74. Cavalcanti A, De Sousa R, Clementino M, Vieira F, Cavalcanti C, Xavier A. In vitro analysis of the cariogenic and erosive potential of paediatric antitussive liquid oral medications. Tanzan J Health Res. 2012;14:139-45 pubmed
    ..by the Association of Official Analytical Chemists, total soluble solids content (TSSC) readings were performed by Brix refractometry using the Abbé refractometer, and the total sugar content was determined according to the Fehling ..
  75. Evrendilek G. Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice. Food Sci Technol Int. 2017;23:668-680 pubmed publisher
    ..No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the ..
  76. Poni S, Chiari G, Caffi T, Bove F, Tombesi S, Moncalvo A, et al. Canopy physiology, vine performance and host-pathogen interaction in a fungi resistant cv. Sangiovese x Bianca accession vs. a susceptible clone. Sci Rep. 2017;7:6092 pubmed publisher
    ..accumulation coupled with sufficient acidity even at peak total soluble solids (TSS) concentration (around 24 °Brix), good color and higher flavonols prompting co-pigmentation...
  77. Katsoufi S, Lazou A, Giannakourou M, Krokida M. Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners. J Food Sci Technol. 2017;54:3338-3348 pubmed publisher
    ..and mixture of sucrose-oligofructose (1:1), while the concentration of each solution was constant (70° Brix)...
  78. Nader C, Loutfi H, Pellen F, Jeune B, Le Brun G, Lteif R, et al. Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis. Sensors (Basel). 2017;17: pubmed publisher
    ..Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered...
  79. Kaser A, Bogengruber E, Hallegger M, Doppler E, Lepperdinger G, Jantsch M, et al. Brix from xenopus laevis and brx1p from yeast define a new family of proteins involved in the biogenesis of large ribosomal subunits. Biol Chem. 2001;382:1637-47 pubmed
    ..8S and 28S RNAs of large ribosomal subunits. The name Brix (biogenesis of ribosomes in Xenopus) is proposed for this protein and the corresponding gene...
  80. Liu H, Zhang H, Wang X, Tian Q, Hu Z, Peng C, et al. The Deubiquitylating Enzyme USP4 Cooperates with CtIP in DNA Double-Strand Break End Resection. Cell Rep. 2015;13:93-107 pubmed publisher
    ..We also find that USP4 autodeubiquitylation is essential for its HR functions. Collectively, our findings identify USP4 as a key regulator of DNA DSB end resection. ..
  81. Shikata M, Hoshikawa K, Ariizumi T, Fukuda N, Yamazaki Y, Ezura H. TOMATOMA Update: Phenotypic and Metabolite Information in the Micro-Tom Mutant Resource. Plant Cell Physiol. 2016;57:e11 pubmed publisher
    ..In addition to the phenotypic information, we investigated Brix values and carotenoid contents in the fruits of individual mutants...
  82. Yilmaz E, Bagci P. Production of phytotherapeutics from broccoli juice by integrated membrane processes. Food Chem. 2018;242:264-271 pubmed publisher
    ..The permeate stream was further concentrated by osmotic distillation up to 42.6°Brix. During ultrafiltration, a complete recovery of sulforaphane, malic acid and citric acid was achieved, where total ..
  83. Arbex de Castro Vilas Boas A, Page D, Giovinazzo R, Bertin N, Fanciullino A. Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree. Front Plant Sci. 2017;8:1725 pubmed publisher
    ..However, the quality of tomato intended for processing is currently addressed on delivery through color and Brix only, whereas other traits are overlooked...
  84. Zhou Y, Giusti M, Parker J, Salamanca J, Rodriguez Saona C. Frugivory by Brown Marmorated Stink Bug (Hemiptera: Pentatomidae) Alters Blueberry Fruit Chemistry and Preference by Conspecifics. Environ Entomol. 2016;45:1227-1234 pubmed
    ..halys Total soluble solids (°Brix) and anthocyanin and phenolic content in injured and uninjured fruits, as well as their effects on feeding behavior ..
  85. Hao L, Wei X, Zhu J, Shi J, Liu J, Gu H, et al. SNAIL1 is essential for female gametogenesis in Arabidopsis thaliana. J Integr Plant Biol. 2017;59:629-641 pubmed publisher
    Two yeast Brix family members Ssf1 and Ssf2, involved in large ribosomal subunit synthesis, are essential for yeast cell viability and mating efficiency...
  86. Torres Rovira L, Pesantez Pacheco J, Hernandez F, Elvira Partida L, Perez Solana M, Gonzalez Martin J, et al. Identification of factors affecting colostrum quality of dairy Lacaune ewes assessed with the Brix refractometer. J Dairy Res. 2017;84:440-443 pubmed publisher
    In this Research Communication we assessed factors affecting colostrum quality of dairy Lacaune ewes using the Brix-refractometer...
  87. Çalışkan Koç G, Nur Dirim S. Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage. J Food Sci. 2017;: pubmed publisher
    ..2 ± 0.2 °Brix (°Bx)...
  88. Amami E, Khezami W, Mezrigui S, Badwaik L, Bejar A, Perez C, et al. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrason Sonochem. 2017;36:286-300 pubmed publisher
    ..5 and 65 °Brix) and temperature (20, 30 and 40°C) on the water loss (WL), solid gain (SG) and weight reduction (WR)...
  89. Mennella J, Colquhoun T, Bobowski N, Olmstead J, Bartoshuk L, Clark D. Farm to Sensory Lab: Taste of Blueberry Fruit by Children and Adults. J Food Sci. 2017;82:1713-1719 pubmed publisher
    ..Keecrisp," and "Kestrel") from 2 harvests for which total soluble solids were determined using a handheld Brix refractometer; (2) the association between liking and blueberry sugar content; and (3) the most preferred level of ..
  90. McCracken M, Morrill K, Fordyce A, Tyler H. Technical note: Evaluation of digital refractometers to estimate serum immunoglobulin G concentration and passive transfer in Jersey calves. J Dairy Sci. 2017;100:8438-8442 pubmed publisher
    Previous data have demonstrated that refractometers can be used to estimate serum IgG, and that a cut-point of 7.8% Brix should be used to identify failure of passive transfer (FPT) in 1-d-old Holstein calves...
  91. Estilo E, Gabriel A. A model for the influences of soluble and insoluble solids, and treated volume on the ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices. Food Microbiol. 2018;69:72-81 pubmed publisher
    ..effects of intrinsic juice characteristics namely insoluble solids (IS, 0-3 %w/v), and soluble solids (SS, 0-70 °Brix), and extrinsic process parameter treated volume (250-1000 mL) on the UV-C inactivation rates of heat-stressed ..
  92. Kaddumukasa P, Imathiu S, Mathara J, Nakavuma J. Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Sci Nutr. 2017;5:1098-1105 pubmed publisher
    ..pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7...