WordNet

relating to simple or elementary organization; "proceed by more and more detailed analysis to the molecular facts of perception"--G.A. Miller
relating to or produced by or consisting of molecules; "molecular structure"; "molecular oxygen"; "molecular weight is the sum of all the atoms in a molecule"
pertaining to or referring to origin; "genetic history reconstructs the origins of a literary work"
of or relating to the science of genetics; "genetic research" (同)genetical
the branch of biology that studies heredity and variation in organisms (同)genetic science
agile Old World viverrine having a spotted coat and long ringed tail (同)Genetta genetta

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Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.

García-Rodríguez R1, Romero-Segura C1, Sanz C1, Pérez AG2.
Food chemistry.Food Chem.2015 Mar 15;171:364-9. doi: 10.1016/j.foodchem.2014.09.009. Epub 2014 Sep 10.
The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the m
PMID 25308681

Authenticity control of game meat products - A single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCR.

Druml B1, Grandits S1, Mayer W2, Hochegger R2, Cichna-Markl M3.
Food chemistry.Food Chem.2015 Mar 1;170:508-17. doi: 10.1016/j.foodchem.2014.08.048. Epub 2014 Aug 20.
This contribution presents a single real-time PCR assay allowing the determination of the deer content (the sum of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon)) in meat products to detect food adulteration. The PCR assay does not show cross-reactivity with 20 anim
PMID 25306377

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics.

Fernando N1, Panozzo J2, Tausz M3, Norton R4, Fitzgerald G2, Khan A5, Seneweera S6.
Food chemistry.Food Chem.2015 Mar 1;170:448-54. doi: 10.1016/j.foodchem.2014.07.044. Epub 2014 Jul 14.
Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e[CO2], ∼550μmolCO2mol(-1)). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-
PMID 25306370