Results 101 to 110 of about 313,142 (272)
Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages [PDF]
Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C.
Hampshire, Jörg +2 more
core
Abstract BACKGROUND Hospital premises generate wastewater containing a wide spectrum of contaminants, such as pharmaceutically active compounds (PhACs), antibiotic resistance genes (ARGs) and pathogenic microorganisms, whilst plenty of them are classified under the antibiotic resistant bacteria (ΑRΒ) category.
Andreas Kaliakatsos +11 more
wiley +1 more source
Abstract Background Typhonium flagelliforme is a medicinal herb in the Araceae family, widely distributed in Southeast Asia. This study aimed to evaluate the effects of hydroponic and soil‐based cultivation systems on the phytochemical content and bioactivity of T. flagelliforme. Results Using liquid chromatography‐mass spectrometry (LC‐MS) analysis, 9
Yen Ning Lee +4 more
wiley +1 more source
Detection of Shiga-like toxin producing Escherichia coli from raw milk cheeses produced in Wallonia [Belgium]. [PDF]
Shiga-like toxin Escherichia coli (STEC) implicated in aqueous diarrhoea, haemorrhagic colitis and haemolytic uraemic syndrome, has become a serious health problem in various countries. In Belgium, all cases are sporadic and no outbreak has been detected
El-Lioui M. +4 more
doaj
Demissew Shenkute,1 Melese Hailu Legese,2 Berhanu Yitayew,1 Asaye Mitiku,3 Getabalew Engidaye,4 Saba Gebremichael,5 Daniel Asrat,6 Yimtubezinash Woldeamanuel6 1Department of Medical Laboratory Science, College of Health Sciences, Debre Berhan University,
Shenkute D +7 more
doaj
Microbial communities and functional diversity in seafood
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Background. It is necessary to study the microbial spectrum of urine in order to determine the features of the urinary tract infection (UTI) course and to make the right choice of a therapeutic approach. Objective.
Olga A. Zhdanova +4 more
doaj +1 more source
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley +1 more source
Abstract Purpose Data on the reliability of point‐of‐care (POC) tests for the rapid diagnosis of periprosthetic joint infections (PJI) using synovial fluid (SF) D‐dimer (DD), interleukin 6 (IL‐6) and procalcitonin (PCT) are limited. This study aimed to address this issue by evaluating the diagnostic accuracy of POC tests for SF DD, IL‐6 and PCT in ...
Sujeesh Sebastian +6 more
wiley +1 more source
Perspectives de lutte contre les maladies des arbres fruitiers à pépins au moyen de substances naturelles inductrices d'une résistance systémique [PDF]
Natural compounds used as elicitors of systemic induced resistance offer new prospects to control pome fruit tree diseases. This review presents a new way of plant protection for pome fruit tree diseases as a potential response to the very high use of ...
Lateur M.
doaj

