Results 171 to 180 of about 121,530 (311)

Amino‐Functionalized Mesoporous SiO2 Hollow Nano‐Doughnuts for Enhanced Gas Adsorption and Specific Foodborne Pathogen Recognition in Point‐of‐Care Detection

open access: yesRare Metals, Volume 45, Issue 10, October 2026.
ABSTRACT Developing rapid, precise gas sensors for Listeria monocytogenes (LM) biomarker detection faces challenges due to suboptimal gas‐solid interactions. Herein, we report the rational synthesis of amino‐functionalized mesoporous SiO2 hollow nano‐doughnuts (MS‐2‐NH2‐2) via modification with (3‐aminopropyl) trimethoxysilane (AAPTMS), which enables ...
Xingyu Wang   +7 more
wiley   +1 more source

Bayesian hierarchical modelling of bacteria growth [PDF]

open access: yes
Bacterial growth models are commonly used in food safety. Such models permit the prediction of microbial safety and the shelf life of perishable foods.
Ana P. Palacios   +2 more
core  

Electroactive Microbiomes: Electron Transfer Mechanisms and Environmental Biotechnology Applications

open access: yesEnvironmental Microbiology Reports, Volume 18, Issue 5, October 2026.
Electroactive microbiomes couple direct, mediated, conductive, and interspecies electron transfer with biofilm organisation to drive wastewater treatment, bioremediation, resource recovery, carbon conversion, and biosensing. Their performance depends on balancing electron transfer, mass transport, community structure, and electrode–biofilm interactions
Timoth Mkilima
wiley   +1 more source

Risk Factors of Blood Culture Positivity and Mortality in Bloodstream Infections: A Population‐Based Study of Patients With B‐Cell Malignancies

open access: yesEuropean Journal of Haematology, Volume 117, Issue 4, Page 1061-1071, October 2026.
ABSTRACT Background Bloodstream infections remain a major cause of mortality among cancer patients. Pathogen surveillance and risk stratification tools are key to improved management. This study describes trends in causative pathogens and explores risk factors for positive blood cultures (PBCs) and post‐infection mortality in cancer patients.
Mathias Holmsgaard Eskesen   +7 more
wiley   +1 more source

Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal Treatments

open access: yesJournal of Food Safety, Volume 46, Issue 5, October 2026.
Reduced salt and sodium nitrite pepperoni formulations were challenged with Listeria monocytogenes and Salmonella Typhimurium and subjected to fermentation followed by a postfermentation thermal treatment and drying. Enhanced thermal treatments improved pathogen reductions across formulations, supporting the importance of validated multihurdle ...
Shannon Heapes   +6 more
wiley   +1 more source

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