omni mixers - macros (Revvity)

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Revvity omni mixers - macros
Omni Mixers Macros, supplied by Revvity, used in various techniques. Bioz Stars score: 94/100, based on 180 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/omni+mixer/Omni+mixers+-+macros/custom%40hmg17105%4042587941
Average 94 stars, based on 180 article reviews

omni mixers - macros - by Bioz Stars, 2026-09

94/100 stars

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Emulsion:

Article Title: Nutritional and functional characterisation of hydrolysates from quinoa flour ( <i>Chenopodium quinoa</i> ) using two proteases
Article Snippet: The objective was to study the nutritional and functional properties of hydrolysates from quinoa (Chenopodium quinoa) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF).. The commercial enzymes alcalase and flavourzyme were used to obtain the hydrolysates defatted quinoa flour hydrolysate with alcalase (DQFA) and defatted quinoa flour hydrolysate with flavourzyme (DQFF), respectively, after 3 h of digestion at 50°C and pH 8.. The degree of hydrolysis (47.32%), yield (31.05%) and protein recovery (88.80%) values were higher in DQFA; however, its protein content (48.34%) was lower compared to that of DQFF (55.06%).

Sterility:

Article Title: Database selection for shotgun metaproteomic of low-diversity dairy microbiomes.
Article Snippet: .. Briefly, 11 g of cheese were added to 99-ml sterile 2 % w/v sodium citrate solution and homogenized for 2 min in an Omni mixer (Omni International, Waterbury, CT, USA). ..

Article Title: Use of PGPB in bio-fertilisation: preserving the soil microbiome and enhancing field production of alfalfa
Article Snippet: .. Briefly, 2 g of rhizosphere soil were suspended in 20 mL of sterile saline (0.45% w/v NaCl) and homogenised in an Omni-Mixer (Omni International, Kennesaw, USA) at 16000 rpm for 2 min to detach microorganisms from soil particles. .. The slurry was then centrifuged at 690 × g for 10 min in a refrigerated Mikro 22R centrifuge (Hettich, Gipuzkoa, Spain); the supernatant was retained for downstream analyses of community structure and diversity.

Saline:

other:

Article Title: Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt
Article Snippet: The components were homogenized with Omni-mixer (Omni International, Kennesaw, GA, USA) at 4000 rpm for 60 s. The fermentation persisted at 42.5◦C for 2 h until a firm curd was established, as indicated by a pH measurement of 4.5, after which the yogurt was cooled to 4◦C and preserved (El-Saadony et al., 2021).

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