Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Nejib, Guizani"'
Autor:
Fatma A. Al-Malki, Zahra S. Al-Kharousi, Nejib Guizani, Ismail M. Al-Bulushi, Abdullah M. Al-Sadi
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionThe indigenous microbiota of traditional date vinegar is inadequately reported in the literature, yet its understanding is necessary for the industrial development of this product. This study aimed to perform microbiological and chemical
Externí odkaz:
https://doaj.org/article/0fc2037b3d0d4e06b1ba4bd4eb977941
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 2 (2021)
The contamination of fresh produce with antibiotic-resistant bacteria is of particular concern as they are often eaten raw and can be a source for foodborne diseases. Tetracyclines have been largely used in humans, animals and plants which might have
Externí odkaz:
https://doaj.org/article/a688fd6d24f64fe78b195dec4db23858
Publikováno v:
Foods, Vol 11, Iss 19, p 3085 (2022)
Fresh produce bacteria may have phenotypic and/or genotypic antimicrobial resistance traits that may lead to various consequences on the environment and human health. This study evaluated the susceptibility of fresh produce bacteria (banana, cabbage,
Externí odkaz:
https://doaj.org/article/c4be2e47d72042f1bc9764f17ff9c4c2
Autor:
Ismail M. Al Bulushi, Nejib Guizani, Mutamed Ayyash, Mohammed Al Za'abi, Aisha Abushelaibi, Hilton C. Deeth, Zahra Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila Alkalbani
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 1 (2020)
This study aimed to elucidate the effect of ambient storage (23±2°C, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stabilit
Externí odkaz:
https://doaj.org/article/afcd1707dfcf4863a88c7715b737478f
Autor:
Nejib Guizani
Publikováno v:
Journal of Agricultural and Marine Sciences, Vol 25, Iss 0 (2020)
Book Review
Externí odkaz:
https://doaj.org/article/bf490ac4cce94c81aa589b473c981494
Autor:
Zahra S. Al-Kharousi, Nejib Guizani, Abdullah M. Al-Sadi, Ismail M. Al-Bulushi, Baby Shaharoona
Publikováno v:
International Journal of Microbiology, Vol 2016 (2016)
Different microbial groups of the microbiome of fresh produce can have diverse effects on human health. This study was aimed at identifying some microbial communities of fresh produce by analyzing 105 samples of imported fresh fruits and vegetables o
Externí odkaz:
https://doaj.org/article/43ab260f28064b73bf978017c80c5944
Publikováno v:
Journal of Food Protection. 82:1857-1863
Enterobacteria may gain antibiotic resistance and be potent pathogens wherever they are present, including in fresh fruits and vegetables. This study tested the antibiotic resistance of enterobacteria isolated from 13 types of local and imported fres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ccc21b0920fda7c8754a27f9de4c68d
https://doi.org/10.4315/0362-028x.jfp-19-089
https://doi.org/10.4315/0362-028x.jfp-19-089
Publikováno v:
Canadian Journal of Clinical Nutrition. 7:62-78
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f165341109e489eb75220eafb26534e
https://doi.org/10.14206/canad.j.clin.nutr.2019.02.05
https://doi.org/10.14206/canad.j.clin.nutr.2019.02.05
Publikováno v:
Nutritional Management and Metabolic Aspects of Hyperhomocysteinemia ISBN: 9783030578381
Cancer is second leading cause of death worldwide, accounting for an estimated 9.6 million deaths in year 2018, from which 70% death occurred in low- and middle-income countries. World Health Organization estimates that there will be 20 million new c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9d71188a467f4ccd33c7bf0f59e403a
https://doi.org/10.1007/978-3-030-57839-8_5
https://doi.org/10.1007/978-3-030-57839-8_5
Publikováno v:
Handbook of Food Preservation ISBN: 9780429091483
Fermentation could be described as a process in which microorganisms change the sensory and/or functional properties of a food to produce a desired product to the consumer. Fermentation can also prevent or reduce food spoilage by chemical agents. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c834c0cd5973b8f37e09564bf986a194
https://doi.org/10.1201/9780429091483-20
https://doi.org/10.1201/9780429091483-20