Zobrazeno 1 - 10
of 6 181
pro vyhledávání: '"Bai,Li"'
Autor:
Hongyu Chen, Jiandong Shi, Cong Tang, Jingwen Xu, Bai Li, Junbin Wang, Yanan Zhou, Yun Yang, Hao Yang, Qing Huang, Wenhai Yu, Haixuan Wang, Daoju Wu, Yunzhang Hu, Hongning Zhou, Qingming Sun, Shuaiyao Lu
Publikováno v:
Microbiome, Vol 12, Iss 1, Pp 1-19 (2024)
Abstract Background Many studies have demonstrated the association between intestinal microbiota and joint diseases. The “gut-joint axis” also has potential roles in chikungunya virus (CHIKV) infection. Pro-inflammatory arthritis after CHIKV infe
Externí odkaz:
https://doaj.org/article/367ea678da054c0396360ead163d3332
Autor:
Yuhuan Yan, Hao Yang, Yun Yang, Junbin Wang, Yanan Zhou, Cong Tang, Bai Li, Qing Huang, Ran An, Xiaoming Liang, Dongdong Lin, Wenhai Yu, Changfa Fan, Shuaiyao Lu
Publikováno v:
Molecular Biomedicine, Vol 5, Iss 1, Pp 1-13 (2024)
Abstract Zika virus, a mosquito-borne arbovirus, has repeatedly caused large pandemics with symptoms worsening from mild and self-limiting diseases to Guillain–Barré syndrome in adults and fetal microcephaly in newborns. In recent years, Zika viru
Externí odkaz:
https://doaj.org/article/621017acd9a545ed8bfd30be0c1c202a
Autor:
XIONG Rongrong, LIU Jing, XU Huan, BAI Li, PAN Yingjie, ZHAO Yong, WANG Yibaina, ZHANG Zhaohuan
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 288-298 (2024)
Cross-contamination of foodborne pathogenic bacteria is a widespread phenomenon in food processing and production, storage and transportation, and household consumption. It is regarded as one of the important causes of foodborne disease outbreaks. Us
Externí odkaz:
https://doaj.org/article/48402353674045388dd7b6caadd6fe15
Publikováno v:
Journal of Materials Research and Technology, Vol 31, Iss , Pp 2169-2179 (2024)
Six Cu–Ni–Si–Cr alloy composites are prepared by explosive welding with the designed parameters. Wavy interface containing the melted pockets and shrinkage cracks is always observed, refining the grains to just several micrometers with the loca
Externí odkaz:
https://doaj.org/article/35bae8ab380d421491ee1b77acbd4cc5
Autor:
HAN Xiao-min, YE Jin, JI Jian, XU Wen-jing, WU Yu, YE Yong-li, Rudolf KRSKA, SUN Xiu-lan, BAI Li
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 16-23 (2024)
Mycotoxins are toxic secondary metabolites produced by certain fungal species under specific conditions. Research has found that exposure to various fungal toxins can cause embryonic developmental toxicity, such as embryo arrest, abortion, and intrau
Externí odkaz:
https://doaj.org/article/bceb138fef494a0d9e513dfba2e34ae4
Autor:
Bai Li, Selene Valerino-Perea, Weiwen Zhou, Yihong Xie, Keith Syrett, Remco Peters, Zouyan He, Yunfeng Zou, Frank de Vocht, Charlie Foster
Publikováno v:
International Journal of Behavioral Nutrition and Physical Activity, Vol 21, Iss 1, Pp 1-12 (2024)
Abstract Background Regulatory actions are increasingly used to tackle issues such as excessive alcohol or sugar intake, but such actions to reduce sedentary behaviour remain scarce. World Health Organization (WHO) guidelines on sedentary behaviour c
Externí odkaz:
https://doaj.org/article/076d3f24164e44748b49ba625bd84862
Autor:
Bai, Li-Xia1 (AUTHOR) bailixia2021@163.com, Gao, Cai-Yue1 (AUTHOR), Guo, Jin-Chang1 (AUTHOR) guojc@sxu.edu.cn, Li, Si-Dian1 (AUTHOR) guojc@sxu.edu.cn
Publikováno v:
Molecules. Aug2024, Vol. 29 Issue 16, p3831. 13p.
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 3, Pp 339-345 (2024)
Foodborne diseases are major global public health issues. Among microbial hazards, foodborne diseases are the most serious problem caused by pathogenic bacteria. Under the risk-based food safety management system, identifying the priority hazards
Externí odkaz:
https://doaj.org/article/0200862958c643a5838c45e36da891c0
Autor:
CHENG Huimin, ZHAO Ge, BAI Li, ZHANG Mingyang, ZHAO Jianmei, ZHANG Qingqing, ZHANG Xiyue, XU Ying, HUANG Xiumei, WANG Lin, LIU Junhui, WANG Junwei
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 3, Pp 246-252 (2024)
ObjectiveTo propose targeted prevention and control measures, improve product quality, and ensure food safety, Salmonella contamination in the production and processing of prefabricated crispy pork in a large food processing factory was analyze
Externí odkaz:
https://doaj.org/article/4c036aa39a194c3080e31a743dcd6e72