Results 111 to 120 of about 90,623 (308)
Kualitas Ikan Cakalang (Katsuwonus Pelamis L.) Asap Pada Beberapa Sentra Pengolahan Di Sulawesi Utara [PDF]
, 2017 Skipjack tuna “fufu” is a typical North Sulawesi smoked fish. This product is very popular and caught the interest by local residents and domestic tourists. Up until now, there is no uniform quality of skipjack tuna fufu products in the market.
Kaparang, J. (Josefa) +2 more
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American Journal of Industrial Medicine, EarlyView.ABSTRACT Hypersensitivity pneumonitis (HP) is an immune‐mediated interstitial lung disease triggered by repeated inhalation of organic or chemical antigens. Occupational exposures account for approximately 19% of all cases. Early diagnosis, identification of the responsible antigen(s), and immediate avoidance of exposure are crucial to prevent ...
Ludwig Frei‐Stuber +6 more
wiley +1 more source
Use of Food Spoilage and Safety Predictor for an "A Priori" Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products. [PDF]
Foods, 2022 Racioppo A +5 more
europepmc +1 more source
, 1971 On an average about 5000metric tons of marine eels are landed every year in India. Even though it is a quality fish with high protein content as any other popular species, many fish eaters decline to prefer it to other low quality fish.
Kandoran, M.K. +2 more
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International Forum of Allergy &Rhinology, EarlyView.ABSTRACT Background Identifying predictive and monitoring biomarkers for allergen immunotherapy response is crucial for enhancing clinical efficacy. This study aims to investigate the systemic and local levels of immunoglobulins and identify potential biomarkers in house dust mite (HDM) allergic rhinitis (AR) patients who are undergoing subcutaneous ...
Xu Xu +6 more
wiley +1 more source
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques. [PDF]
Food Sci Nutr, 2021 Zhou Y, Chen S, Wang X, Zhang H.
europepmc +1 more source
Effect of smoking duration on the microbiological quality of cold-smoked Atlantic cod, Gadus morhua (Linnaeus, 1758) [PDF]
, 2010 This study evaluated the effect of varying smoking durations of 6, 6.5, 7 and 7.5 hours on the microbiological quality and percentage moisture content of cold-smoked Atlantic Cod, Gadus morhua.
Daramola, J.A. +3 more
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International Forum of Allergy &Rhinology, EarlyView.ABSTRACT Background The purpose of this randomized controlled trial (RCT) was to demonstrate that posterior nasal nerve ablation treatment with the NEUROMARK System is superior to a sham control procedure in patients with chronic rhinitis. Methods In this prospective, multicenter, single‐blinded, superiority RCT, 132 participants were randomized 2:1 to
Masayoshi Takashima +5 more
wiley +1 more source
Effect of smoking and oven drying on the proximate composition and sensory qualities of salted and saltless Clarias gariepinus [PDF]
, 2009 Salted and saltless Clarias gariepinus were smoked and oven dried. Their proximate composition and sensory qualities were assessed using standard methods. The salted oven dried fish has mean values of 65.00% (crude protein); 21.90% (fat); 6.40% (moisture)
Fakunle, J.O., Ime-Ibanga, U.
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Dosing Interval Extension of Dupilumab in CRSwNP: Five‐Year Real World Outcomes
International Forum of Allergy &Rhinology, EarlyView.ABSTRACT Background Chronic rhinosinusitis with nasal polyps (CRSwNP) is a persistent, often Type 2‐mediated inflammatory disease that markedly impairs quality of life. While dupilumab provides rapid improvement, there is limited evidence on long‐term outcomes beyond 2 years, and the clinical impact of dosing‐interval extension remains unclear.
Nicholas J. Campion +15 more
wiley +1 more source