Zobrazeno 1 - 10 of 1 017 pro vyhledávání: '"W. Schilling"'
1
Akademický článek
Antimicrobial tolerance, biofilm formation, and molecular characterization of Salmonella isolates from poultry processing equipment
Autor: T. Obe, R. Nannapaneni, W. Schilling, L. Zhang, A. Kiess
Publikováno v: Journal of Applied Poultry Research, Vol 30, Iss 4, Pp 100195- (2021)
SUMMARY: Foodborne pathogens, such as Salmonella are problematic in food processing environments, and understanding the means of persistence is critical in the development of effective control measures. This study determined the antimicrobial toleran
Externí odkaz: https://doaj.org/article/0ae8aa11dde74b20bcb8f0ab870b80ba
Zobrazit plný text záznamu
2
Akademický článek
Salmonella Biofilm Formation under Fluidic Shear Stress on Different Surface Materials
Autor: Hudson T. Thames, Diksha Pokhrel, Emma Willis, Orion Rivers, Thu T. N. Dinh, Li Zhang, Mark W. Schilling, Reshma Ramachandran, Shecoya White, Anuraj T. Sukumaran
Publikováno v: Foods, Vol 12, Iss 9, p 1918 (2023)
This study characterized biofilm formation of various Salmonella strains on common processing plant surface materials (stainless steel, concrete, rubber, polyethylene) under static and fluidic shear stress conditions. Surface-coupons were immersed in
Externí odkaz: https://doaj.org/article/c96ab1f31f0c4bea97aedb05dcba34dc
Zobrazit plný text záznamu
3
Akademický článek
Effects of broiler genetic strain and dietary amino acid reduction on (part I) growth performance and internal organ development
Autor: Bo Zhang, Xue Zhang, Mark W. Schilling, George T. Tabler, E. David Peebles, Wei Zhai
Publikováno v: Poultry Science, Vol 99, Iss 6, Pp 3266-3279 (2020)
Genetic selection in broilers has resulted in improved growth performance, meat yield, and feed conversion efficiency. However, consumers have become increasingly concerned about modern broiler welfare that is related to their rapid growth rate, whic
Externí odkaz: https://doaj.org/article/71c83c7416a342788a3e1cdbc64f48e3
Zobrazit plný text záznamu
4
Akademický článek
Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings
Autor: Y. L. Campbell, Y. Zhao, X. Zhang, S. Abbar, T. W. Phillips, M. W. Schilling
Publikováno v: Meat and Muscle Biology, Vol 1, Iss 1, Pp 100-108 (2017)
The ham mite, (Schrank; Sarcoptiformes: Acaridae), is the predominant pest of dry-cured pork during aging. This research was conducted 1) to determine the minimal concentrations of propylene glycol necessary for food grade coatings to control mites;
Externí odkaz: https://doaj.org/article/94d83f7a7220480fb29ff9be7f94c9bb
Zobrazit plný text záznamu
5
Akademický článek
Modeling intrinsic potential for beaver (Castor canadensis) habitat to inform restoration and climate change adaptation.
Autor: Benjamin J Dittbrenner, Michael M Pollock, Jason W Schilling, Julian D Olden, Joshua J Lawler, Christian E Torgersen
Publikováno v: PLoS ONE, Vol 13, Iss 2, p e0192538 (2018)
Through their dam-building activities and subsequent water storage, beaver have the potential to restore riparian ecosystems and offset some of the predicted effects of climate change by modulating streamflow. Thus, it is not surprising that reintrod
Externí odkaz: https://doaj.org/article/d93eff3c2d2b42a9a2214332562240f1
Zobrazit plný text záznamu
7
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
8
Natural and Synthetic Repellents for Pest Management of the Storage Mite Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae)
Autor: Naomi Manu, Mark W. Schilling, Thomas W. Phillips
Publikováno v: Insects; Volume 12; Issue 8; Pages: 711
Insects
Insects, Vol 12, Iss 711, p 711 (2021)
Simple Summary The ham mite is the major pest of dry-cured hams, aged cheeses, and specialty pet foods that are high in fats and proteins. Ham mites are also known to cause allergies in some cases for humans. The toxic fumigant gas methyl bromide had
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5599551b49c1c470d9adeb2b56c1cc06
Zobrazit plný text záznamu
9
Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens
Autor: Mark W. Schilling, S.A. Fatemi, K.E.C. Elliott, E. D. Peebles, H. Zhang, O A Durojaye
Publikováno v: Poultry Science. 98:3617-3625
The current study was designed to investigate the effects of the in ovo injection of different dosages of L-ascorbic acid (AA) on posthatch growth performance, carcass characteristics, plasma antioxidant capacity, and meat quality in broiler chickens
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb74510291af6023b74c5ccbf49e83be
https://doi.org/10.3382/ps/pez173
Zobrazit plný text záznamu
10
Early Postmortem Proteome Changes in Normal and Woody Broiler Breast Muscles
Autor: Daniel Silva Antonelo, Surendranath P. Suman, Jing Chen, Xue Zhang, S. Li, Wei Zhai, Mark W. Schilling, Haining Zhu
Publikováno v: Journal of agricultural and food chemistry. 68(39)
Early postmortem changes in the whole muscle proteome from normal broiler (NB) and woody broiler (WB) breasts at 0 min, 15 min, 4 h, and 24 h after slaughter were analyzed using two-dimensional gel electrophoresis (2DE) and liquid chromatography-tand
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa9d538efd345c04da594b08a5bebb7
https://pubmed.ncbi.nlm.nih.gov/32786856
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje