Results 161 to 170 of about 251,973 (348)

Development of an Efficient and Scalable Process for Preparing Timolol N‐Nitrosamine Impurities B, C, E, H, I, J, and Their ADMET Evaluation

Journal of Heterocyclic Chemistry, EarlyView.
N‐nitrosamine impurities (B, C, E, H, I, J) of timolol maleate are easily synthesized from diethyl malonate and 3,4‐dichloro‐1,2,5‐thiadiazole. Good yields and precise impurity profiling are made possible by the effective technique, which also ensures pharmaceutical safety and strengthens regulatory compliance.
Kottolla Sai Prasad, Chithaluri Sudhakar, Vijaya Krishna Ravi, Bijaya Kethan Sahoo   +3 more
wiley   +1 more source

Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases [PDF]

, 2018
Sumonthip Kongtunjanphuk
openalex   +1 more source

Nutrient composition and heavy metal accumulation in water hyacinth [Eichhornia crassipes (Mart.) Solms] and water lettuce (Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources

JSFA reports, EarlyView.
Abstract Background The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes ...
Anish Balchhaudi, Aanchal Shrestha, Akash Adhikari, Sujan Adhikari, Abhishek Adhikari, Rabin Acharya   +5 more
wiley   +1 more source

Acute Food-poisoning [PDF]

BMJ, 1955
openaire   +2 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
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, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Genomic characterization of Bacillus cereus isolated from food poisoning cases revealed the mechanism of toxin production. [PDF]

Front Microbiol, 2023
Zhou Q, Li G, Cui Y, Xiang J, Zhu S, Li S, Huang J, Wang Y, Liu Y, Zhou L.   +9 more
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Valorization of fruit pits from Prunus laurocerasus and Prunus cerasifera as agro‐food byproducts: Bioactive properties and safety assessment for potential food additive applications

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Food additives are widely used to extend the shelf life of foods and maintain their quality. In this study, the potential of Prunus laurocerasus and Prunus cerasifera fruit pits (endocarp and seed) as food additives was investigated in terms of cytotoxicity, antigenotoxicity, antioxidant activity, enzymatic anti‐browning, and urease
Zühal Bayrakçeken Güven, Mehmet Karadayı, Mustafa Abdullah Yilmaz, Osman Tugay, Oguz Cakir   +4 more
wiley   +1 more source

Food Poisoning -- II [PDF]

BMJ, 1942
openaire   +2 more sources

Food Poisoning and Food-Borne Infection

, 1931
Mazÿck P. Ravenel
openalex   +1 more source