Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Siddig H. Hamad"'
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11495 (2023)
Enterobacteriaceae can contaminate meat during various processing stages, including slaughter, evisceration, and b utchering, potentially causing foodborne illnesses. The purpose of this study was to investigate the prevalence of Enterobacteriaceae i
Externí odkaz:
https://doaj.org/article/012fbed617214bd6b70f3fc81361a461
Autor:
Fahad Y. Al-Juhaimi, Siddig H. Hamad, Ibraheem S. Al-Ahaideb, Mutlag M. Al-Otaibi, Kashif Ghafoor, Tasneem Abbasi, S. A. Abbasi
Publikováno v:
BioResources, Vol 9, Iss 2, Pp 3323-3333 (2014)
A process for the production of biogas through the anaerobic digestion (AD) of date palm tree waste (DPTW) was developed. The effects of different substrate pretreatments and operating conditions on the yield of biogas and on the chemical composition
Externí odkaz:
https://doaj.org/article/75ea6eca561846c8bae2808b678f4566
Publikováno v:
The Scientific World Journal, Vol 2012 (2012)
The microbial contamination of 60 samples from six date cultivars in the rutab stage purchased from different retail outlets in AL-Hofuf City, Saudi Arabia was studied. All samples were found contaminated with aerobic mesophilic bacteria at loads in
Externí odkaz:
https://doaj.org/article/00aa1a51aea642668a196b1be75e9b9d
Publikováno v:
Journal of Horticultural Research. 30:45-50
A system for the extraction, filtration, and concentration of date fruit syrup was developed. The syrup was first extracted under 1000 mbar and under partial vacuums of −1.8, −2.8, and −5.5 mbar in an extractor developed by the authors, then fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8afcfee179b3340f3652b0dfccd18f99
https://doi.org/10.2478/johr-2022-0001
https://doi.org/10.2478/johr-2022-0001
Publikováno v:
Preparative Biochemistry & Biotechnology. 52:1044-1050
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aef9c9d1de0405f332560a3fb97005c5
https://doi.org/10.1080/10826068.2021.2024849
https://doi.org/10.1080/10826068.2021.2024849
Publikováno v:
Journal of advanced pharmaceutical technologyresearch. 13(3)
Date fruits extract was assessed as substrate for pristinamycin production in shake flasks using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c91e2bf89b4fa43fa47cfdf0ed5d6260
https://pubmed.ncbi.nlm.nih.gov/35935699
https://pubmed.ncbi.nlm.nih.gov/35935699
Publikováno v:
Preparative biochemistrybiotechnology. 52(9)
Pristinamycin biosynthesis using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::56696c54355f596457886d341ecd7ac4
https://pubmed.ncbi.nlm.nih.gov/35037553
https://pubmed.ncbi.nlm.nih.gov/35037553
Publikováno v:
Asian Journal of Plant Pathology. 7:84-91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa2932db30eb078e48f5136613a7460f
https://doi.org/10.3923/ajppaj.2013.84.91
https://doi.org/10.3923/ajppaj.2013.84.91
Publikováno v:
International Journal of Food Microbiology. 127:215-219
Samples of the traditional Sudanese fermented camel's milk product Gariss representing 9 different regions in Sudan were microbiologically characterized using an integrated approach including phenotypic and genotypic methods. Lactic acid bacteria [lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::debc50ee043248f61d10ed54dc2ceb67
https://doi.org/10.1016/j.ijfoodmicro.2008.07.008
https://doi.org/10.1016/j.ijfoodmicro.2008.07.008
Autor:
Siddig H. Hamad, Safaa Abbas Sherfi
Publikováno v:
International Journal of Food Microbiology. 67:247-252
According to the results obtained, three steps in Gergoush fermentation were identified. Step one is the primary starter preparation and comprises a 12-15 h propagation of the natural thermotolerant bacterial flora of the legume ingredient of Gergous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2792c27e61fb75685ee5f6bda70f0346
https://doi.org/10.1016/s0168-1605(01)00435-4
https://doi.org/10.1016/s0168-1605(01)00435-4