Results 131 to 140 of about 290,305 (313)

Agroecology influences Salmonella food contamination with high exposure risk among children in Karamoja sub-region: A high diarrhoea prevalent locality in Uganda. [PDF]

Heliyon, 2022
Okidi L, Ongeng D, Muliro PS, Matofari JW.   +3 more
europepmc   +1 more source

AI–Guided 4D Printing of Carnivorous Plants–Inspired Microneedles for Accelerated Wound Healing

Advanced Materials, EarlyView.
This work presents an artificial intelligence (AI)‐guided 4D‐printed microneedle platform inspired by carnivorous plants for wound healing. A thermo‐responsive shape memory polymer enables body temperature–triggered self‐coiling for autonomous wound closure.
Hyun Lee, Moon‐Jo Kim, DongEung Kim, Chan Ho Moon, Seojoon Bang, Hyeong Seok Kang, Ju Yeong Gwon, Jong Hwa Seo, Junhyub Jeon, Junhyuk Son, Munwon Lim, Minho Kang, Dong Yun Lee, Donghyun Lim, Jung‐Hoon Park, Gi Doo Cha, Soo‐Hong Lee, Tae‐Sik Jang, Kisuk Yang, Yunho Jeong, Youngho Eom, Hyun‐Do Jung   +21 more
wiley   +1 more source

Bacterial contamination of food [PDF]

Proceedings of the Nutrition Society, 1972
openaire   +2 more sources

Ultra‐High‐Throughput Discovery of Multifunctional Polyphenolic Coatings on Droplet Microarrays

Advanced Materials, EarlyView.
An ultra‐high‐throughput (UHT) combinatorial strategy enables the miniaturized synthesis and screening of ≈30 000 polyamine‐polyphenolic (PaPp) coatings using droplet microarrays (DMA). This approach reveals hundreds of previously unknown fluorescent, redox‐active, and antibacterial materials, including multifunctional, cell‐compatible surfaces ...
Vania Tanda Widyaya, Joaquín E. Urrutia Gómez, Paul Reuß, Alexander Welle, Rolf A. Gattung, Jana Mayer, Peter Krolla, Markus Reischl, Pascal Friederich, Anna A. Popova, Thomas Schwartz, Pavel A. Levkin   +11 more
wiley   +1 more source

Understanding the routes of contamination of ready-to-eat vegetables in the Middle East

, 2016
In the developing countries, inaccessibility to safe water, lack of agricultural infrastructures and limitations to implementing good agricultural practices (GAP) are persistent challenges.
Faour-Klingbeil, Dima, Todd, E. Cameron David, Kuri, Victor, Murtada, Muhammad, Todd, Ewen C.D., Kuri, Victor M., Murtada, Muhammad R.   +6 more
core   +1 more source

Cyanotoxins and Food Contamination in Developing Countries: Review of Their Types, Toxicity, Analysis, Occurrence and Mitigation Strategies. [PDF]

Toxins (Basel), 2021
Abdallah MF, Van Hassel WHR, Andjelkovic M, Wilmotte A, Rajkovic A.   +4 more
europepmc   +1 more source

Soft, Degradable, and Magnetic Microcarriers for Encapsulation and Guided Transport of Drugs and 3D Spheroids

Advanced Materials, EarlyView.
This work presents soft, degradable hydrogel microcarriers that combine magnetic responsiveness with the ability to host multiple therapeutic and cellular components. Produced by droplet microfluidics, the carriers maintain structural integrity during manipulation, permit controlled breakdown under physiological conditions, and enable guided motion for
Xuan Peng, Lulu Song, Daryna Mruga, Veronika Bakhmat, Sergei Dzyadevych, Lin Guo, Shahrukh Shakeel, Rico Illing, Olha Bezsmertna, Xiaotao Wang, Nicholas R. Posselli, Sarthak Misra, Sandra Hauser, Jens Pietzsch, Klaus Kopka, Denys Makarov, Željko Janićijević, Xinne Zhao, Larysa Baraban   +18 more
wiley   +1 more source

Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of S. Paulo, Southeastern Brazil

Revista de Saúde Pública
INTRODUCTION: Cheese should be produced from ingredients of good quality and processed under hygienic conditions. Further, cheese should be transported, stored and sold in an appropriate manner in order to avoid, among other things, the incorporation of ...
Marlene Correia, Maria José Roncada
doaj  

Characterizing the Exposome of Food Contamination and China Total Diet Study: Project for Improving Food Safety Risk Assessment in China. [PDF]

China CDC Wkly, 2022
Lyu B, Li J, Wu Y.
europepmc   +1 more source

Food Contamination

Food chemistry is a fascinating field that bridges the gap between science and the culinary arts. It explores the molecular composition of food, the chemical processes that occur during cooking and storage, and the ways in which these processes affect flavor, texture, and nutritional value.
openaire   +2 more sources