Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sarah Thal"'
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:
Sarah Thal
Publikováno v:
The Journal of Asian Studies. 74:1040-1042
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b6f38b1a394ed10868b92833c017650
https://doi.org/10.1017/s0021911815001382
https://doi.org/10.1017/s0021911815001382
Publikováno v:
Thrombosis Journal, Vol 20, Iss 1, Pp 1-9 (2022)
Abstract Background The detection of direct oral anticoagulants (DOACs) is still challenging but important in emergency patients. We recently demonstrated that modified thromboelastometry can detect rivaroxaban and dabigatran. Data on the detection r
Externí odkaz:
https://doaj.org/article/1c5a4927474748179bdea16de4cb851f
Autor:
Sarah Thal
Publikováno v:
The Journal of Japanese Studies. 32:273-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff5fcb24ee59f496d3fbdadf402ec371
https://doi.org/10.1353/jjs.2006.0031
https://doi.org/10.1353/jjs.2006.0031
Autor:
Benjamin Zwirzitz, Sarah Thalguter, Stefanie U. Wetzels, Beatrix Stessl, Martin Wagner, Evelyne Selberherr
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 5, Pp 1392-1403 (2022)
Summary Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavou
Externí odkaz:
https://doaj.org/article/70412d27e6e34f6d92472c8dd2e708b5
Autor:
Sarah Thal
Publikováno v:
Bulletin of the School of Oriental and African Studies. 64:401-455
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f382d401a71c32fdddd0abc2e9f8eb2a
https://doi.org/10.1017/s0041977x01520248
https://doi.org/10.1017/s0041977x01520248
Autor:
Sarah Thal
Publikováno v:
Bulletin of the School of Oriental and African Studies. 67:433-435
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a375935e90343e5e16d722248bbf2e40
https://doi.org/10.1017/s0041977x04470256
https://doi.org/10.1017/s0041977x04470256
Autor:
Sarah Thal
Publikováno v:
Japanese Journal of Religious Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed451d6529b26a7c4180051e97ed33e4
https://doi.org/10.18874/jjrs.38.1.2011.216-219
https://doi.org/10.18874/jjrs.38.1.2011.216-219
Autor:
Azra Mustedanagic, Anna Schrattenecker, Monika Dzieciol, Alexander Tichy, Sarah Thalguter, Martin Wagner, Beatrix Stessl
Publikováno v:
Foods, Vol 12, Iss 13, p 2475 (2023)
Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using pla
Externí odkaz:
https://doaj.org/article/6afed64754dd4fdfa328867e66b645f6