Results 141 to 150 of about 148,120 (266)

Knowledge, attitude, and practice of infection control in a dental hospital among dental students and practicing dentists-A cross-sectional questionnaire study. [PDF]

J Educ Health Promot
Vidyalakshmi S, Charles MVP, Vezhavendhan N, Nishanth AV.   +3 more
europepmc   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Air Bacterial Microbiomes in Hospitals: Case Studies from a Metropolis and a Small City of Thailand. [PDF]

Comput Struct Biotechnol J
Chatthanathon P, Wongsawaeng D, Chetwittayachan T, Cheibchalard T, Leelahavanichkul A, Kowitdamrong E, Sayasathid J, Somboonna N.   +7 more
europepmc   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Adaptation of the multiplexed CRISPR-Cas13 CARMEN RVP assay for longitudinal detection of respiratory pathogens from air samples. [PDF]

Appl Environ Microbiol
Ellis AL, Stauss M, Barros Tiburcio P, Emmen IE, Edlefsen PT, Kosmider E, Barlow S, Goss M, Temte JL, Stachler E, McMahon K, Sabeti P, O'Connor DH, O'Connor SL.   +13 more
europepmc   +1 more source

Light‐Driven Butyrate Production by a Probiotic Clostridium tyrobutyricum Enabled by a Cell‐Semiconductor Hybrid Interface

Food Chemistry International, EarlyView.
This schematic illustrates a light‐driven biohybrid system where CdS nanoparticles, mineralized on the probiotic Clostridium tyrobutyricum, inject photoelectrons to elevate intracellular NADH. This boosts the flux through key NADH‐dependent enzymes (GapA, Hbd, and Bcd), reprogramming metabolism to enhance butyrate yield by 33.2% and selectivity to 95.7%
Qianru Zhao, Zhihan Yang, Bowen Shen, Ling Jiang   +3 more
wiley   +1 more source

Draft genome sequences of 16 multidrug-resistant <i>Enterococcus faecalis</i> isolated from ornamental birds and associated environments in Bangladesh. [PDF]

Microbiol Resour Announc
Punom SA, Hasan MAE, Antor MTH, Fahim NAI, Islam MM, Islam MS, Rana ML, Saha S, Bahanur Rahman M, Rahman MT.   +9 more
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Indoor air bacterial and fungal burden in the environment of an atopic child: implications for elevated urine mycotoxin levels. [PDF]

Arh Hig Rada Toksikol
Majić I, Krivohlavek A, Andrić EK, Godec R.   +3 more
europepmc   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source