Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rkia Moutiq"'
Autor:
Martin Jemo, Krishna Prasad Devkota, Terence Epule Epule, Tarik Chfadi, Rkia Moutiq, Mohamed Hafidi, Francis B. T. Silatsa, Jibrin Mohamed Jibrin
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Rapid and accurate soybean yield prediction at an on-farm scale is important for ensuring sustainable yield increases and contributing to food security maintenance in Nigeria. We used multiple approaches to assess the benefits of rhizobium (Rh) inocu
Externí odkaz:
https://doaj.org/article/c10157ed097447b9b2da2274c8fae052
Autor:
Samuel Kiprotich, Aubrey Mendonça, James Dickson, Angela Shaw, Emalie Thomas-Popo, Shecoya White, Rkia Moutiq, Salam A. Ibrahim
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chi
Externí odkaz:
https://doaj.org/article/93ca3e9eab64409caaa9c1d30e8ff6e6
Publikováno v:
Plasma Chemistry and Plasma Processing. 40:1291-1309
Cold plasma technology is an advanced oxidation process (AOP), which has shown significant potential for pesticide degradation. The aim of this study was to determine the degradation efficacy and transformation products for cold plasma treated carbam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e70dc4ee0bd79de0833226b0f462fe04
https://doi.org/10.1007/s11090-020-10093-z
https://doi.org/10.1007/s11090-020-10093-z
Autor:
Allison Little, Kevin M. Keener, Zifan Wan, N.N. Misra, Aubrey F. Mendonca, Emalie Thomas-Popo, Shannon Coleman, Rkia Moutiq
Publikováno v:
Food Control. 104:231-239
Bacterial foodborne disease outbreaks implicating raw wheat products have focused much attention on decontaminating wheat grains used for manufacturing flour and other milled products. The present study investigated the effectiveness of atmospheric c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2203778ba7f9cc6954f2c5750ba73d2
https://doi.org/10.1016/j.foodcont.2019.04.025
https://doi.org/10.1016/j.foodcont.2019.04.025
Publikováno v:
Meat Science. 159:107942
Atmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microfl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5e99e4b53c8991a115b266ed57ad4e1
https://doi.org/10.1016/j.meatsci.2019.107942
https://doi.org/10.1016/j.meatsci.2019.107942
Autor:
Soohyoun Ahn, Clara Assisi, Griffiths G. Atungulu, Mushin Aydin, Rachael E. Blevins, Todd R. Callaway, Roger Cochrane, Nicolae Corcionivoschi, Philip G. Crandall, Morgan L. Davis, Turki M. Dawoud, Jia Di, Andrea J. Etter, Peixin Fan, Ester Grilli, Jessica C. Hacker, Shakaree Hale, Anne Huss, Armitra Jackson-Davis, Jealae Jackson, Joy Jackson, Kwangcheol C. Jeong, Billie L. Johnson, Michael G. Johnson, Cassie Jones, Pravin Kaldhone, Sun Ae Kim, Alescia King, Ok Kyung Koo, Young M. Kwon, Shinyoung Lee, Keshun Liu, Aubrey Mendonca, Zeinab Mohammadi-Shad, Russell Morgan, Rkia Moutiq, Mary Muckey, Corliss A. O’Bryan, Gbenga A. Olatunde, Haley F. Oliver, Si Hong Park, Sean J. Pendleton, Andrea Piva, Chase E. Rainwater, Steven C. Ricke, Rafael Rivera, Peter M. Rubinelli, Joshua C. Saldivar, Richard G. Shields Jr., Zhaohao Shi, Michael L. Sostrin, Christina L. Swaggerty, Lin Teng, Emalie Thomas-Popo, Dale R. Thompson, Brittany L. White, Shantae Wilson, Kristin L. Yearkey, Chen Zhao, Xuhui Zhuang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9550697877476883515bfeb20ea67f
https://doi.org/10.1016/b978-0-12-811835-1.01002-2
https://doi.org/10.1016/b978-0-12-811835-1.01002-2
The growing interest in using plant-derived extracts, including essential oils (EOs), as natural antimicrobials in foods is fueled by the need to reduce the use of synthetic food additives. In recent years, research on applications of EOs and their c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::862c3182685fd763f8d2b23031b7014d
https://doi.org/10.1016/b978-0-12-811835-1.00014-2
https://doi.org/10.1016/b978-0-12-811835-1.00014-2