Zobrazeno 1 - 10
of 145
pro vyhledávání: '"B, Soro"'
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
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Antimicrobial resistance is one of the main international health concerns for humans, animals, and the environment, and substantial efforts have focused on reducing its development and spread. While there is evidence for correlations between
Externí odkaz:
https://doaj.org/article/8dd6559544104770af7dac23290a3869
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17655- (2023)
Introduction: The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients incl
Externí odkaz:
https://doaj.org/article/fc8c62c4ace94509bf1dbba7d23a19e8
Publikováno v:
Marine Drugs, Vol 21, Iss 9, p 478 (2023)
Marine algae are sources of bioactive components with defensive properties of great value against microbial infections. This study investigated the bioactivity of extracts from brown algae Fucus vesiculosus against rotavirus, the worldwide leading ca
Externí odkaz:
https://doaj.org/article/f05c8f0aaa6c43d28c5ad7536df49b3a
Publikováno v:
Ultrasonics Sonochemistry, Vol 80, Iss , Pp 105819- (2021)
The yeast Saccharomyces cerevisiae is well known for its application in the food industry for the purpose of developing fermented food. The ultrasound (US) technology offer a wide range of applications for the food industry, including the enhancement
Externí odkaz:
https://doaj.org/article/02b3d764c09c4e5184027bb8d18eebda
Autor:
Arturo B. Soro, Sajad Shokri, Iolanda Nicolau-Lapeña, Daniel Ekhlas, Catherine M. Burgess, Paul Whyte, Declan J. Bolton, Paula Bourke, Brijesh K. Tiwari
Publikováno v:
Trends in Food Science & Technology. 131:264-276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7532181458f4636c91716836cad2126
https://doi.org/10.1016/j.tifs.2022.12.003
https://doi.org/10.1016/j.tifs.2022.12.003
Akademický článek
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Autor:
Arturo B. Soro, Daniel Ekhlas, Sajad Shokri, Ming Ming Yem, Rui Chao Li, Soukaina Barroug, Shay Hannon, Paul Whyte, Declan J. Bolton, Catherine Burgess, Paula Bourke, Brijesh K. Tiwari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c9dfa631aae3cb2e0f8769c4bdaaad2
https://doi.org/10.2139/ssrn.4382846
https://doi.org/10.2139/ssrn.4382846
Autor:
Arturo B. Soro, Cristina Botinestean, Sajad Shokri, Alexandre Juge, Shay Hannon, Paul Whyte, Declan J. Bolton, Paula Bourke, Mahesha M. Poojary, Brijesh K. Tiwari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8260dd9decc8bfccaa0166c9561ed661
https://doi.org/10.2139/ssrn.4409775
https://doi.org/10.2139/ssrn.4409775