Results 181 to 190 of about 5,511,548 (230)

Nanotechnology‐Based Immunostimulants in Aquaculture: Mechanisms, Advances and Practical Applications

open access: yesVeterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Nano‐immunostimulants improve fish health through targeted and controlled delivery of immunostimulatory compounds. Biodegradable polymeric and lipid‐based nanocarriers enhance immune responses, bioavailability and disease resistance while reducing antibiotic dependence and environmental impact.
Mustafa Öz, Enes Üstüner
wiley   +1 more source

A Case Report on Rehabilitation of the Asiatic Black Bear (Ursus thibetanus ussuricus) in the Wild 亚洲黑熊 (Ursus thibetanus ussuricus) 野外放归野化案例报告

open access: yesWildlife Letters, Volume 4, Issue 3, Page 139-148, September 2026.
Asiatic black bears in Russia face conservation threats such as habitat destruction and fragmentation, which exacerbate food shortages caused by crop failures. This study explores an innovative approach to rehabilitating bears that abandon hibernation in mid‐winter due to extreme exhaustion by providing supplemental food near their den sites.
Sergey A. Kolchin   +2 more
wiley   +1 more source

Source or sink: The role of plant litter as an environmental reservoir for plant pathogens

open access: yesJournal of Ecology, Volume 114, Issue 9, September 2026.
This modelling study clarifies when litter acts as a plant pathogen source, increasing disease spread, versus when it acts as a pathogen sink, hindering spread. When pathogens can survive and reproduce in litter, pathways in gold [(b), (c) and (f)] become possible.
Margaret W. Simon   +2 more
wiley   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten   +7 more
wiley   +1 more source

Home - About - Disclaimer - Privacy