Results 171 to 180 of about 355,401 (305)
Abstract Background Antimicrobials are commonly prescribed for the treatment of equine asthma, despite limited evidence supporting their use. Tracheal wash (TW) bacterial culture results are known to influence antimicrobial prescription decisions. Objectives To determine whether a positive TW bacterial culture in horses with asthma is associated with ...
Laurence Leduc +2 more
wiley +1 more source
Odontogenic Brain Abscess in a Hereditary Haemorrhagic Telangiectasia (HHT) Patient: Case Report with a Comprehensive Literature Review. [PDF]
Westerström P +5 more
europepmc +1 more source
We designed and synthesized a dual‐type AIE photosensitizer (named TB) spray, containing a cationic quaternary ammonium unit and a glycosyl‐targeted boronic acid moiety, characterized for the elimination of biofilm infections of Candidozyma auris (C. auris) on high‐touch surfaces.
Xiaoyu Xu +16 more
wiley +1 more source
Severe empyema caused by mixed oral anaerobic bacterial infection: a case report. [PDF]
Zhang G, Fang X, Yang H, Zhu Y.
europepmc +1 more source
Schematic illustration of the mechanism underlying the differences between SARA‐susceptible and SARA‐tolerant dairy goats fed a high‐concentrate diet. SARA‐susceptible goats (HCS) exhibit low rumen pH and metabolic decline, characterized by epithelial inflammation.
Jingyi Xu +10 more
wiley +1 more source
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
<i>Clostridium perfringens</i> type C-associated emphysematous gastritis in a dog with pancreatic disease. [PDF]
Shekelle KL +5 more
europepmc +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Bioaugmentation in anaerobic digesters: a systematic review. [PDF]
Alipoursarbani M +3 more
europepmc +1 more source

