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of 58
pro vyhledávání: '"E. M. Foster"'
Autor:
E. M. Foster
Publikováno v:
Alfa: Revista de Lingüística, Vol 5, Iss 0 (2001)
Externí odkaz:
https://doaj.org/article/13629c4d1834472484ffe08553b91cab
Autor:
E. M. Foster
Publikováno v:
Alfa: Revista de Lingüística, Vol 13, Iss 0 (2001)
Externí odkaz:
https://doaj.org/article/e6ecb92eb7dd460b82ff401c0c52ad73
Publikováno v:
PLoS ONE, Vol 19, Iss 5, p e0303061 (2024)
Understanding digital exclusion in older adults during the COVID-19 pandemic could help tailor responses to future outbreaks. This cohort study used data from older adults aged 60+ years in England who participated in wave nine (2018/2019) of the mai
Externí odkaz:
https://doaj.org/article/029238bc7a74493bb126942bdacbfce4
Publikováno v:
BMJ Public Health, Vol 1, Iss 1 (2023)
Introduction The influence of the COVID-19 pandemic on physical activity behaviour in older adults is of particular concern. However, little is yet known about how pre-existing socioeconomic inequalities in older adults’ physical activity have been
Externí odkaz:
https://doaj.org/article/8942c85cc1a64ea284e1e3bb9b1d90a6
Autor:
E. M. Foster
Publikováno v:
Emerging Infectious Diseases, Vol 3, Iss 4, Pp 481-482 (1997)
Foodborne transmission of pathogenic and toxigenic microorganisms has been a recognized hazard for decades. Even half a century ago we knew about the dangers of botulism from underprocessed canned foods; staphylococcal poisoning from unrefrigerated c
Externí odkaz:
https://doaj.org/article/673a02e65e254761b7c55507144153bb
Autor:
E. M. Foster
Publikováno v:
Journal of food protection. 45(7)
Historically, most bacterial food poisoning in the United States is associated with mishandling, either in the home or in the food service establishment. Outbreaks traceable to errors in processing plants are rare. When they do occur they are often a
Publikováno v:
Journal of food protection. 45(2)
Staphylococcus aureus and Salmonella typhimurium were tested for their ability to survive and to multiply in meat salads prepared with different concentrations of mayonnaise and held at 4, 22, and 32 C. When mayonnaise was added to meat salads in amo
Publikováno v:
Journal of food protection. 43(6)
Lactobacillus plantarum , as a producer of lactic acid, and sucrose as a fermentable carbohydrate were evaluated for use in lowering the amount of or eliminating sodium nitrite in bacon. This work was limited to effect on antibotulinal properties. Or
Autor:
Annika Krüüner, Stewart E Reid, E. Chamot, Katie R Maggard, Sisa Hatwiinda, Emily B. Levitan, Chisele Chileshe, German Henostroza, Kaunda Kaunda, M. Siyambango, J. B. Harris, E. M. Foster
Publikováno v:
The International Journal of Tuberculosis and Lung Disease. 18:774-780
Lusaka Central Prison, Zambia.To derive screening rules for tuberculosis (TB) using data collected during a prison-wide TB and human immunodeficiency virus (HIV) screening program.We derived rules with two methodologies: logistic regression and class
Publikováno v:
Plant Pathology. 45:302-309
Erysiphe pisi, the powdery mildew pathogen of Pisum sativum, followed a developmental sequence that allowed the identification of 10 distinct growth stages (GS) over 30 h following inoculation. The growth stages were ungerminated conidia (GS1), germi