Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Amalia G. M. Scannell"'
Autor:
Arturo B. Soro, Daniel Ekhlas, Maitiú Marmion, Amalia G. M. Scannell, Paul Whyte, Declan J. Bolton, Catherine M. Burgess, Brijesh K. Tiwari
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-12 (2023)
Abstract Campylobacter jejuni remains a high priority in public health worldwide. Ultraviolet light emitting-diode technology (UV-LED) is currently being explored to reduce Campylobacter levels in foods. However, challenges such as differences in spe
Externí odkaz:
https://doaj.org/article/eddec2da46914946bbe3f4f1a864f146
Autor:
Jun-Li Xu, Ana Herrero-Langreo, Sakshi Lamba, Mariateresa Ferone, Anastasia Swanson, Vicky Caponigro, Amalia G. M. Scannell, Aoife A. Gowen
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-21 (2022)
Abstract This work investigates non-contact reflectance spectral imaging techniques, i.e. microscopic Fourier transform infrared (FTIR) imaging, macroscopic visible-near infrared (VNIR), and shortwave infrared (SWIR) spectral imaging, for the identif
Externí odkaz:
https://doaj.org/article/afc277980f434688a437d8a2a1ee6a25
Characterisation and Classification of Foodborne Bacteria Using Reflectance FTIR Microscopic Imaging
Autor:
Jun-Li Xu, Ana Herrero-Langreo, Sakshi Lamba, Mariateresa Ferone, Amalia G. M. Scannell, Vicky Caponigro, Aoife A. Gowen
Publikováno v:
Molecules, Vol 26, Iss 20, p 6318 (2021)
This work investigates the application of reflectance Fourier transform infrared (FTIR) microscopic imaging for rapid, and non-invasive detection and classification between Bacillus subtilis and Escherichia coli cell suspensions dried onto metallic s
Externí odkaz:
https://doaj.org/article/808512dfc244453982f458fd414b4c63
Autor:
Rachel Kelly, Tracey Hollowood, Anne Hasted, Nikos Pagidas, Anne Markey, Amalia G. M. Scannell
Publikováno v:
Foods, Vol 9, Iss 9, p 1214 (2020)
Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking
Externí odkaz:
https://doaj.org/article/74347b69bc2d46a89c5db0617ccd10de
Publikováno v:
Microbiology. 168
The control of bacterial contaminants on meat is a key area of interest in the food industry. Bacteria are exposed to a variety of stresses during broiler processing which challenge bacterial structures and metabolic pathways causing death or subleth
Autor:
Amalia G. M. Scannell
Publikováno v:
Handbook of Frozen Food Processing and Packaging ISBN: 9780429106095
In spite of increasingly rigorous food hygiene and food safety regulations food-borne illness continues to increase, costing the global economy billions of dollars annually [1]. Pathogenic microbes are responsible for approximately 30% of all outbrea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00f87bc03ffc28a90221a8845e0bb524
https://doi.org/10.1201/b11204-31
https://doi.org/10.1201/b11204-31