Results 131 to 140 of about 148,120 (266)

Single‐stage orthognathic correction of campylorrhinus lateralis in foals using transection and fixation: Surgical description and outcome of four horses

Equine Veterinary Journal, EarlyView.
Abstract Background Campylorrhinus lateralis (‘wry nose’) is a rare congenital maxillofacial deformity of foals resulting in compromise of the airway and severe class 4 malocclusion. Various surgical techniques to correct the deformity have been described, but contemporary data on single‐stage transection and fixation, including use of a rib graft, and
Helio Vasco, Jim Schumacher, Jack Easley
wiley   +1 more source

Growth and formaldehyde degradation of photoheterotrophic <i>Methylobacterium</i> within radiation fogs. [PDF]

mBio
Cao TTT, Herckes P, Straub D, Sarkar S, Garcia-Pichel F.   +4 more
europepmc   +1 more source

Environmental Control for Edible Fungi Cultivation Based on Temporal Information and Deep Learning

Food Bioengineering, EarlyView.
ABSTRACT Currently, there are still prevalent issues in greenhouse environmental regulation, such as response lag, low control accuracy, and difficulty in coping with sudden environmental disturbances. To achieve high‐precision and dynamic control of the edible fungi cultivation environment, this study proposes an edible fungi environmental control ...
Xiangyan Wang, Shuangcheng Huang, Qingbo Lu, Xinyi Guo   +3 more
wiley   +1 more source

Rock surfaces as reservoirs for airborne halophilic microorganisms in the Bochnia Salt Mine. [PDF]

Front Microbiol
Kowalewicz-Kulbat M, Arciszewska G, Manecki M, Drzewiecka D, Rachubik M, Stępniak K, Albuquerque L, Egas C, Krawczyk K, Locht C, Puławska A.   +10 more
europepmc   +1 more source

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source

Antibody response assessment of immediate breakthrough infections after zero-COVID policy adjustment in China

The Lancet Regional Health. Western Pacific, 2023
Yanhua Li, Shitong Qiao, Lei Dong, Rong Zhang, Ruiqiang Li, Shijie Qin, Dongshan Yu, Xianfei Liu, Ying Li, Yueyun Ma, Xin Zhao, George Fu Gao   +11 more
doaj   +1 more source

Cave microbial communities are structured by environmental matrix and depth and can be characterized with field-portable assays. [PDF]

Appl Environ Microbiol
Weingarten EA, Fernando BM, Freitas MR, Indest KJ.   +3 more
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Integrated monitoring of enveloped viruses in hospital environments: Detection, persistence, and implications for infection control. [PDF]

PLoS One
Hashempour Y, Zazouli MA, Jaafarzadeh N, Valadan R, Golchin S, Yousefi Z, Dianati RA, Atamaleki A, Mortezazadeh F, Jabari A.   +9 more
europepmc   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source