Results 311 to 320 of about 1,010,901 (360)

Gut Microbiota and Their Metabolites: The Hidden Driver of Diabetic Nephropathy? Unveiling Gut Microbe's Role in DN. [PDF]

J Diabetes
Liu J, Guo M, Yuan X, Fan X, Wang J, Jiao X.   +5 more
europepmc   +1 more source

Susana Vázquez Torres: the power of computational protein design. [PDF]

Bull World Health Organ
europepmc   +1 more source

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Phage-based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review.

Comprehensive Reviews in Food Science and Food Safety, 2022
Foodborne pathogens and microbial toxins are the main causes of foodborne illness. However, trace pathogens and toxins in foods are difficult to detect. Thus, techniques for their rapid and sensitive identification and quantification are urgently needed.
Jianming Ye, Jiaqing Guo, Tairan Li, Jiaxin Tian, Mengxi Yu, Xiaochen Wang, Usman Majeed, W. Song, Jianbo Xiao, Yane Luo, T. Yue   +10 more
semanticscholar   +1 more source

Microbial toxins in dairy products

, 2017
Microbial toxins in dairy products , Microbial toxins in dairy products , کتابخانه مرکزی دانشگاه علوم پزشکی ...
A. Tamime
semanticscholar   +3 more sources

ADP-Ribosylating Microbial Toxins

CRC Critical Reviews in Microbiology, 1984
(1984). ADP-Ribosylating Microbial Toxins. CRC Critical Reviews in Microbiology: Vol. 11, No. 4, pp. 273-298.
John W. Foster, Dennis Michael Kinney, Barbara H. Iglewski   +2 more
openaire   +3 more sources

Microorganisms and Microbial Toxins

1999
The primary concern in food safety issues focuses on microorganisms and microbial toxins. Effective food preservation requires that the growth and proliferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented.
Linda J. Harris, David S. Reid
openaire   +3 more sources

Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation

International Journal of Food Science & Technology, 2018
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu‐erh tea, a post‐fermented Chinese dark tea. High‐TB instant Pu‐erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis ...
Qiuping Wang, B. Šarkanj, J. Jurasović, Y. Chisti, M. Sulyok, J. Gong, S. Sirisansaneeyakul, D. Komes   +7 more
semanticscholar   +1 more source

Microbial Toxins and Related Contamination in the Food Industry

, 2015
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of ...
Gabriella Caruso, G. Caruso, P. Laganà, Antonino Santi Delia, S. Parisi, C. Barone, L. Melcarne, Francesco Mazzù   +7 more
semanticscholar   +2 more sources

Soil amendments for sustainable agriculture: Microbial organic fertilizers

Soil use and management, 2021
There is an enormous body of the literature, proving that soil amendments enhance plant growth/yield and prevent the impact of pathogens/toxins. To the best of our knowledge, there is no comprehensive assessment focused on the synergistic effects of ...
H. Bamdad, Sadegh Papari, G. Lazarovits, F. Berruti   +3 more
semanticscholar   +1 more source