Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Kristin Bjornsdottir"'
Autor:
Kristin Bjornsdottir, Christine Ceci
Publikováno v:
Journal of Clinical Nursing.
To enhance knowledge of how older people with heart failure, living at home, manage their illness with the support of their family caregivers and home care nursing services.Heart failure monitoring and self-care have been important means of reducing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::517b0b9c7c18418c57f0951abe28f21d
https://doi.org/10.1111/jocn.16575
https://doi.org/10.1111/jocn.16575
Publikováno v:
Scandinavian Journal of Disability Research, Vol 26, Iss 1, Pp 523–535-523–535 (2024)
This article aims to explore whether and how people with intellectual disabilities in Iceland were using information and communication technology during periods of COVID-19-related social restrictions, as well as examine barriers to their access to a
Externí odkaz:
https://doaj.org/article/12d0a3a4a9d44e02bcb60b6eff09fc7d
Publikováno v:
Journal of Food Protection. 82:1071-1081
Histamine-producing Erwinia and Pluralibacter spp. capable of producing toxic histamine levels were isolated from ingredients commonly used in tuna salad preparations. The characterization...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de82ff82d5e34d4be085331c9fc946f8
https://doi.org/10.4315/0362-028x.jfp-18-506
https://doi.org/10.4315/0362-028x.jfp-18-506
Publikováno v:
Journal of Food Protection. 80:1273-1279
Precooking of tuna is a potential critical control point (CCP) in the commercial manufacturing of canned tuna. To assess the efficacy of precooking as a CCP, an understanding of the thermal properties of histamine-producing bacteria (HPB) and their h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840114153cab98122b10132370cb8c6e
https://doi.org/10.4315/0362-028x.jfp-17-008
https://doi.org/10.4315/0362-028x.jfp-17-008
Autor:
D Kristin Bjornsdottir Ed.
Publikováno v:
Scandinavian Journal of Caring Sciences. 32:177-185
Background As a result of restructuring, home care is increasingly defined in a narrow, task-based way, undermining the holistic nature of practice. Recent practice theories can aid us in articulating the nature of this important, yet often invisible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77991fb421ebab9720e433a5b3f7adf5
https://doi.org/10.1111/scs.12443
https://doi.org/10.1111/scs.12443
Publikováno v:
Journal of food protection.
Isolates were identified as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f57a3836ccbc7c41dfbee791028850f3
https://pubmed.ncbi.nlm.nih.gov/31135184
https://pubmed.ncbi.nlm.nih.gov/31135184
Publikováno v:
Journal of food protection. 81(8)
Photobacterium species are members of the bacterial communities typically associated with scombrotoxin-forming fish. Reclassification and discovery of new Photobacterium species has caused confusion as to which species are capable of biogenic amine p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34651a6c04b801b4e370fddf391b90e1
https://pubmed.ncbi.nlm.nih.gov/29985067
https://pubmed.ncbi.nlm.nih.gov/29985067
Publikováno v:
Journal of Food Protection. 78:1335-1342
Recent developments in detection and enumeration of histamine-producing bacteria (HPB) have created powerful molecular-based tools to better understand the presence of spoilage bacteria and conditions, resulting in increased risk of scombrotoxin fish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4ca79f5ce02b984a3703c0a1eac9374
https://doi.org/10.4315/0362-028x.jfp-15-012
https://doi.org/10.4315/0362-028x.jfp-15-012
Publikováno v:
Journal of AOAC International. 98:622-627
Histamine is the main causative agent in scombrotoxin fish poisoning, the most frequently reported illness related to fish consumption. The AOAC official method for histamine determination in fish is the fluorometric method AOAC 977.13, which is sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e183ab6a64a142b89e2e8979ba78dc37
https://doi.org/10.5740/jaoacint.14-194
https://doi.org/10.5740/jaoacint.14-194
Publikováno v:
Journal of Food Science. 80:M1253-M1258
Scombrotoxin fish poisoning remains the primary cause of seafood poisoning outbreaks despite preventive guidelines. The purpose of this study was to investigate the use of pH for the control of growth and histamine formation by histamine-producing ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b4f069172dabc0387754fad91d480a0
https://doi.org/10.1111/1750-3841.12875
https://doi.org/10.1111/1750-3841.12875