Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Nadja Pracser"'
Autor:
Nadja Pracser, Eva M. Voglauer, Sarah Thalguter, Ariane Pietzka, Evelyne Selberherr, Martin Wagner, Kathrin Rychli
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The establishment of Listeria (L.) monocytogenes within food processing environments constitutes a significant public health concern. This versatile bacterium demonstrates an exceptional capacity to endure challenging environmental conditions in the
Externí odkaz:
https://doaj.org/article/ef0c61f90ca84c0e8d078dda5e19cfa2
Autor:
Eva Wagner, Andreas Zaiser, Rebekka Leitner, Narciso M. Quijada, Nadja Pracser, Ariane Pietzka, Werner Ruppitsch, Stephan Schmitz-Esser, Martin Wagner, Kathrin Rychli
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-18 (2020)
Abstract Background Listeria (L.) monocytogenes strains show a high diversity regarding stress tolerance and virulence potential. Genome studies have mainly focused on specific sequence types (STs) predominantly associated with either food or human l
Externí odkaz:
https://doaj.org/article/2df770cfb7ee44eaac6cf75d162dd4e4
Autor:
Anna Gerhartl, Nadja Pracser, Alexandra Vladetic, Sabrina Hendrikx, Heinz-Peter Friedl, Winfried Neuhaus
Publikováno v:
Fluids and Barriers of the CNS, Vol 17, Iss 1, Pp 1-17 (2020)
Abstract Background The blood–brain barrier (BBB) is altered in several diseases of the central nervous system. For example, the breakdown of the BBB during cerebral ischemia in stroke or traumatic brain injury is a hallmark of the diseases’ prog
Externí odkaz:
https://doaj.org/article/687954031d7a449f93e6273a5c6f9a8d
Autor:
Heinz-Peter Friedl, Anna Gerhartl, Nadja Pracser, Sabrina Hendrikx, Alexandra Vladetic, Winfried Neuhaus
Publikováno v:
Fluids and Barriers of the CNS, Vol 17, Iss 1, Pp 1-17 (2020)
Fluids and Barriers of the CNS
Fluids and Barriers of the CNS
Background The blood–brain barrier (BBB) is altered in several diseases of the central nervous system. For example, the breakdown of the BBB during cerebral ischemia in stroke or traumatic brain injury is a hallmark of the diseases’ progression.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77455896ef6b65a6ba87e0b9a694cb82
http://link.springer.com/article/10.1186/s12987-020-00179-3
http://link.springer.com/article/10.1186/s12987-020-00179-3
Autor:
Werner Ruppitsch, Kathrin Rychli, Ariane Pietzka, Rebekka Leitner, Narciso M. Quijada, Stephan Schmitz-Esser, Andreas Zaiser, Martin Wagner, Nadja Pracser, Eva M. Wagner
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-18 (2020)
BMC Genomics
BMC Genomics
BackgroundListeria(L.)monocytogenesstrains show a high diversity regarding stress tolerance and virulence potential. Genome studies have mainly focused on specific sequence types (STs) predominantly associated with either food or human listeriosis. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1ba3a933b1fa5e96408dc1bbf74337b
https://doi.org/10.1186/s12864-020-07263-w
https://doi.org/10.1186/s12864-020-07263-w
Autor:
Katharina Fischel, Eva M. Wagner, Nicole Rammer, Lucie Pospíšilová, Kathrin Rychli, Merima Alispahic, Sarah Thalguter, Clara Beer, Martin Wagner, Franz-Ferdinand Roch, Anna Lena Palmetzhofer, Nadja Pracser, Beate Pinior
Biofilms are suggested to be a source of contamination in the food producing environment leading to food spoilage or the transmission of food-borne pathogens. However, to date, research has mainly focused on the presence of (biofilm-forming) bacteria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d5364537e02f795c0ce007bfaca773a
https://doi.org/10.5194/biofilms9-44
https://doi.org/10.5194/biofilms9-44
Autor:
Lucie Pospíšilová, Martin Wagner, Eva M. Wagner, Nicole Rammer, Katharina Fischel, Nadja Pracser, Sarah Thalguter, Kathrin Rychli, Merima Alispahic
Publikováno v:
International journal of food microbiology. 328
Biofilms are comprised of microorganisms embedded in a self-produced matrix that normally adhere to a surface. In the food processing environment they are suggested to be a source of contamination leading to food spoilage or the transmission of food-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94ae94ff22d86d7548f5c5d8d599c392
https://pubmed.ncbi.nlm.nih.gov/32474228
https://pubmed.ncbi.nlm.nih.gov/32474228