Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Anette McLeod"'
Autor:
Ellen F. Mosleth, Christian Alexander Vedeler, Kristian Hovde Liland, Anette McLeod, Gerd Haga Bringeland, Liesbeth Kroondijk, Frode Steingrimsen Berven, Artem Lysenko, Christopher J. Rawlings, Karim El-Hajj Eid, Jill Anette Opsahl, Bjørn Tore Gjertsen, Kjell-Morten Myhr, Sonia Gavasso
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-19 (2021)
Abstract Despite intensive research, the aetiology of multiple sclerosis (MS) remains unknown. Cerebrospinal fluid proteomics has the potential to reveal mechanisms of MS pathogenesis, but analyses must account for disease heterogeneity. We previousl
Externí odkaz:
https://doaj.org/article/c8d8de9b2ad049d78f80443f46656cae
Publikováno v:
Foods, Vol 9, Iss 2, p 119 (2020)
Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting
Externí odkaz:
https://doaj.org/article/025fbfb784e847b28a5f9d66837e4e5b
Publikováno v:
International Journal of Microbiology, Vol 2017 (2017)
The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the gastrointestinal system. We aimed to determine whether Escherichia coli surviving stresses encounter
Externí odkaz:
https://doaj.org/article/7cfe46eb97404255afd4f2fd7ff61aad
Autor:
Anette McLeod, Ellen F Mosleth, Ida Rud, Filipe Branco Dos Santos, Lars Snipen, Kristian Hovde Liland, Lars Axelsson
Publikováno v:
PLoS ONE, Vol 12, Iss 11, p e0187542 (2017)
Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high (D = 0.357 h-1) and low (D = 0.045 h-1) dilution rates. We observed for both strains a shift
Externí odkaz:
https://doaj.org/article/f2c6902b8b62415ba8c977e548e48c81
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been
Externí odkaz:
https://doaj.org/article/520838de2adb43248edd8e283904268b
Publikováno v:
Microorganisms, Vol 7, Iss 8, p 262 (2019)
Considerable attention has been given to the species Lactobacillus plantarum regarding its probiotic potential. L. plantarum strains have shown health benefits in several studies, and even nonstrain-specific claims are allowed in certain markets. L.
Externí odkaz:
https://doaj.org/article/f7d1153684ef44b4b2c5ca689f4717f5
Autor:
Sonia Gavasso, Kjell-Morten Myhr, Christian A. Vedeler, Karim El-Hajj Eid, Jill A. Opsahl, Frode S. Berven, Christopher J. Rawlings, Liesbeth Kroondijk, Anette McLeod, Bjørn Tore Gjertsen, Artem Lysenko, Gerd Haga Bringeland, Ellen Færgestad Mosleth, Kristian Hovde Liland
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-19 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-19 (2021)
Despite intensive research, the aetiology of multiple sclerosis (MS) remains unknown. Cerebrospinal fluid proteomics has the potential to reveal mechanisms of MS pathogenesis, but analyses must account for disease heterogeneity. We previously reporte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b266f3d912786b88270e5658ed96ca2
Publikováno v:
Foods
Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9a296fcc32da7429a57d2d2362890760
https://pubmed.ncbi.nlm.nih.gov/31979202
https://pubmed.ncbi.nlm.nih.gov/31979202
Autor:
Mats Carlehög, Anette McLeod, Askild Lorentz Holck, Kristian Hovde Liland, Signe Marie Drømtorp
Publikováno v:
Journal of Food Protection
Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to decontaminate egg surfaces and reduce the risk of human salmonellosis infections. The effi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ff1cc8daed53faa78f042398d108705
https://pubmed.ncbi.nlm.nih.gov/29220202
https://pubmed.ncbi.nlm.nih.gov/29220202
Autor:
Ida Rud, Lars-Gustav Snipen, Kristian Hovde Liland, Ellen Færgestad Mosleth, Anette McLeod, Lars Axelsson, Filipe Branco dos Santos
Publikováno v:
PLoS ONE, 12(11):e0187542. Public Library of Science
PLoS ONE
PLoS ONE, Vol 12, Iss 11, p e0187542 (2017)
PLoS ONE
PLoS ONE, Vol 12, Iss 11, p e0187542 (2017)
Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high (D = 0.357 h-1) and low (D = 0.045 h-1) dilution rates. We observed for both strains a shift
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87c86d39d77d03a0e1a357570c7f965d
https://dare.uva.nl/personal/pure/en/publications/effects-of-glucose-availability-in-lactobacillus-sakei-metabolic-change-and-regulation-of-the-proteome-and-transcriptome(25dad890-b089-4e7e-ab6a-795c01e1602f).html
https://dare.uva.nl/personal/pure/en/publications/effects-of-glucose-availability-in-lactobacillus-sakei-metabolic-change-and-regulation-of-the-proteome-and-transcriptome(25dad890-b089-4e7e-ab6a-795c01e1602f).html