Results 221 to 230 of about 548,184 (387)

A SOFT X-RAY MUTANT OF ASPERGILLUS NIGER VAN TIEGHEM [PDF]

open access: bronze, 1950
Violet M. Diller   +3 more
openalex   +1 more source

High‐Dose Parenteral Iron Corrects Iron Deficiency Anemia While Disrupting Gut Microbiota and Metabolic Homeostasis in Neonatal Piglets

open access: yesFood Frontiers, EarlyView.
Our results indicate that although high‐dose parenteral iron effectively corrects iron deficiency anemia (IDA), it causes liver dysfunction, immune suppression, systemic iron overload, and altered gut microbiota. ABSTRACT Iron deficiency anemia (IDA) is a common nutritional disorder in mammals, particularly affecting neonates and neonatal piglets ...
Qian Zhang   +4 more
wiley   +1 more source

Triazole resistance surveillance in Aspergillus fumigatus.

open access: yesMedical Mycology, 2018
Agustìn Reséndiz Sharpe   +5 more
semanticscholar   +1 more source

FURTHER STUDIES OF THE PURIFICATION AND PROPERTIES OF THE AMYLASE OF ASPERGILLUS ORYZAE

open access: hybrid, 1945
M. L. Caldwell   +3 more
openalex   +1 more source

UV‐C Inactivation of Target Bacteria and Fungi Screened via Selenium‐Sand Melon Surface Metagenomics With Modeling of Fungal Inactivation Kinetics

open access: yesFood Frontiers, EarlyView.
We investigated microbial community structure of selenium sand melon (SSJ) inNingxia. We found that UV‐C had significant inactivation effect on many microorganisms in SSJ. The SWeibull2 model was the best fit to the fungal inactivation curve by fitting a variety of models.
Meng‐Yao Fan   +9 more
wiley   +1 more source

Azole fungicides and Aspergillus resistance, five EU agency report highlights the problem for the first time using a One Health approach. [PDF]

open access: yesNPJ Antimicrob Resist
Lackner M   +5 more
europepmc   +1 more source

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

open access: yesFuture Postharvest and Food, EarlyView.
Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu   +2 more
wiley   +1 more source

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