Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Míriam R. García"'
Publikováno v:
Bioengineering, Vol 11, Iss 8, p 815 (2024)
During adaptive laboratory evolution experiments, any unexpected interruption in data monitoring or control could lead to the loss of valuable experimental data and compromise the integrity of the entire experiment. Most homemade mini-bioreactors are
Externí odkaz:
https://doaj.org/article/633f921ed57b4b5ca0a02bde5e9064ce
Publikováno v:
Foods, Vol 13, Iss 12, p 1831 (2024)
Antimicrobial tolerance is a significant concern in the food industry, as it poses risks to food safety and public health. To overcome this challenge, synergistic combinations of antimicrobials have emerged as a potential solution. In this study, the
Externí odkaz:
https://doaj.org/article/922c3bc141834da4abfb0ecff59761a2
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 15, p 12132 (2023)
Unravelling the mechanisms of action of disinfectants is essential to optimise dosing regimes and minimise the emergence of antimicrobial resistance. In this work, we examined the mechanisms of action of a commonly used disinfectant—benzalkonium ch
Externí odkaz:
https://doaj.org/article/534df83909e840a993c983f6c753eede
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) are standard indexes for determining disinfection effectiveness. Nevertheless, they are static values disregarding the kinetics at sub-MIC concentrations where adapta
Externí odkaz:
https://doaj.org/article/b82c9fcd1ae04b8ebac23159ee8a74cc
Publikováno v:
Foods, Vol 12, Iss 3, p 557 (2023)
Several factors influence consumers’ choices of food products [...]
Externí odkaz:
https://doaj.org/article/2885471785d944f981544896032d20ec
Publikováno v:
Foods, Vol 11, Iss 15, p 2312 (2022)
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail.
Externí odkaz:
https://doaj.org/article/e7f6f91134594b13952ac8d8a9c30c9e
Publikováno v:
Foods, Vol 10, Iss 2, p 283 (2021)
Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoil
Externí odkaz:
https://doaj.org/article/c4736a7cf0a84f6f878bb7f94112a369
Autor:
Míriam R. García, Marta L. Cabo
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Optimal disinfection protocols are fundamental to minimize bacterial resistance to the compound applied, or cross-resistance to other antimicrobials such as antibiotics. The objective is twofold: guarantee safe levels of pathogens and minimize the ex
Externí odkaz:
https://doaj.org/article/134e4b7469c1454db55e34d1317ce134
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Externí odkaz:
https://doaj.org/article/9a6533b6d08e4a7781fc557e6091bc5f
Publikováno v:
Frontiers in Microbiology, Vol 8 (2018)
A realistic description of the variability in bacterial growth and division is critical to produce reliable predictions of safety risks along the food chain. Individual-based modeling of bacteria provides the theoretical framework to deal with this v
Externí odkaz:
https://doaj.org/article/51bb4381e14e4bf7b25938ed995709c3