Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Ramesh V. Bhat"'
Publikováno v:
Journal of food protection. 51(11)
The economic cost of a Staphylococcus aureus outbreak involving over 100 persons was estimated. About 41% of the expenditure was borne by the affected persons which includes, loss of wages or productivity loss and other expenses. The cost of hospital
Autor:
Ramesh V. Bhat, Siruguri Vasanthi
Publikováno v:
Proceedings of the Indian National Science Academy. 84
Autor:
Vasanthi Siruguri, Ramesh V. Bhat
Publikováno v:
Nutrition Journal
Background Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level,
Autor:
Chidozie Amuzie, Ranajit Bandyopadhyay, Ramesh V. Bhat, Robert Black, Hester Burger, Kitty F. Cardwell, Wentzel Gelderblom, Yun Yun Gong, John D. Groopman, Martin Kimanya, J. David Miller, Isabelle Oswald, Michelangelo Pascale, Gary A. Payne, Timothy D. Phillips, Ronald Riley, Gordon S. Shephard, Rebecca Stoltzfus, Yoshiko Sugita-Konishi, Paul C. Turner, Gerald N. Wogan, Felicia Wu, Amare Ayalew, Vittorio Fattori, Sindura Ganapathi, Jef Leroy, Adelheid Onyango, Shelly Sundberg, Angelika Tritscher.
Publikováno v:
pp.1–54, 2015
An estimated 500 million of the poorest people in sub-Saharan Africa, Latin America, and Asia are exposed to mycotoxins at levels that substantially increase mortality and morbidity (Pitt et al., 2012). The problem is not newly recognized. Shortly af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::b7d9050e871e84a471a1278aba3c57f3
http://www.cnr.it/prodotto/i/362549
http://www.cnr.it/prodotto/i/362549
Autor:
David M. Wilson, Abby Dilley, Leslie F. McCoy, Pauline E. Jolly, Jenny Pronczuk, George Luber, Carol Rubin, Choon Nam Ong, Mary T.K. Onsongo, Robert E Breiman, Gilbert N. Kibata, Gordon S. Shephard, Curtis M. Jolly, Maya Pineiro, Helen Schurz Rogers, Patience Mensah, Eduardo Azziz-Baumgartner, Sara Hale Henry, Daniel P. Jeffers, Marina Miraglia, Lauren Lewis, Henry Njapau, Manish Patel, Jonathan T. Williams, Marie-Noel Brune, Joerg Stroka, Myrna Sabino, John D. Groopman, Douglas L. Park, Arthur W. Schaafsma, Heather Strosnider, Ramesh V. Bhat, Ambrose O. Misore, Christopher P. Wild, Kevin M. DeCock, Xiumei Liu, Timothy D. Phillips, K. Hell, Samuel W. Page, Marianne Bänziger
Publikováno v:
Environmental Health Perspectives
Consecutive outbreaks of acute aflatoxicosis in Kenya in 2004 and 2005 caused > 150 deaths. In response, the Centers for Disease Control and Prevention and the World Health Organization convened a workgroup of international experts and health officia
Publikováno v:
British Food Journal. 107:276-284
PurposeIn India, there are various religions and cultures. Several festivals are celebrated through the year, and a variety of specific foods are prepared for each of the festivals. The aim was to study the extent of consumption of colours during fes
Publikováno v:
Journal of Food Quality. 27:163-170
The quality of brackish water pond cultured shrimp purchased from wholesale markets and retail sale points at the time of sale in Hyderabad city was studied. The various hygienic practices followed during the chain of commercial operations were also
Publikováno v:
International Journal of Food Science and Technology. 39:125-131
Summary The type and extent of colours added to ready-to-eat (RTE) foods prepared in the non-industrial sector of India was investigated. Of the 545 RTE foods analysed, 90% contained permitted colours, 2% contained a combination of permitted and non-
Publikováno v:
Food Quality and Preference. 12:223-228
A study was carried out to examine the suitability of chemical parameters in setting quality standards for deep-fried snacks. Three types of the most commonly consumed deep-fried snacks in India, viz., muruku (an extruded noodle-like product made out
Publikováno v:
Food Chemistry. 66:371-374
A batch of naturally contaminated maize was treated with water and different concentrations of NaCl in water by immersing for 5 min and removing the upper buoyant fraction. Both the buoyant and non-buoyant fraction were analysed for fumonisin B1. Wit