Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Xinyao Wei"'
Autor:
Yu Liu, Xinyao Wei, Lixin Wang, Yanling Yang, Liya Xu, Tianheng Sun, Li Yang, Song Cai, Xiaojie Liu, Zongshi Qin, Lulu Bin, Shaoxin Sun, Yao Lu, Jiaming Cui, Zhishun Liu, Jiani Wu
Publikováno v:
BMC Complementary Medicine and Therapies, Vol 24, Iss 1, Pp 1-9 (2024)
Abstract Background Premature Ventricular Complexes (PVCs) are very common in clinical practice, with frequent PVCs (more than 30 beats per hour) or polymorphic PVCs significantly increasing the risk of mortality. Previous studies have shown that vag
Externí odkaz:
https://doaj.org/article/e2f6a7dfcab74ebca3c9b43c31360ac5
Autor:
Meijuan Huang, Xinyao Wei, Tiecheng Wu, Mengyan Li, Lei Zhou, Libing Chai, Chengxu Ruan, Hao Li
Publikováno v:
Fish & Shellfish Immunology. 131:999-1005
Intestinal enteritis is a main issue in crucian carp production which results in massive economic loss. Traditional antibiotics used for disease prevention of crucian carp (Carassius carassius) have been banned, thus an alternative approach needs to
Publikováno v:
Food Control. 148:109627
Autor:
Mary-Grace C. Danao, Shantanu Agarwal, Soon Kiat Lau, Byron D. Chaves, Jeyamkondan Subbiah, Xinyao Wei
Publikováno v:
Journal of Dairy Science. 103:6904-6917
Persistence of Salmonella in milk powders has caused several foodborne outbreaks. The determination of proper pasteurization processing conditions requires an understanding of the thermal inactivation kinetics of Salmonella in milk powders. However,
Publikováno v:
Food Research International. 157:111393
Fine ground black pepper generally consumed as a seasoning without any further processing has been associated with Salmonella enterica outbreaks. Thermal inactivation kinetics data is necessary to develop a pasteurization process for fine ground blac
Publikováno v:
Food Control. 103:59-69
Radiofrequency (RF) heating was evaluated as a novel spice decontamination technology of cumin seeds. A plastic pouch with 20 g inoculated cumin seeds was placed at the top center of a tray (16.5 cm length × 13 cm width at the top tapering down to 1
Publikováno v:
Journal of dairy science. 104(9)
Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study
Publikováno v:
LWT. 153:112488
This research aims to investigate the efficacy of chlorine dioxide gas on the inactivation of Salmonella on dried basil leaves and evaluate the suitability of E. faecium as a surrogate for Salmonella. Dried basil leaves (2.0 ± 0.1 g) inoculated with
Publikováno v:
Journal of dairy science. 104(1)
While the increase in thermal resistance of microorganisms at reduced water activity is demonstrated for low-moisture food products, the effect of storage time on the thermal resistance of microorganisms in low-moisture foods is not well established.
Publikováno v:
Journal of food protection. 84(3)
Different methods for determining the thermal inactivation kinetics of microorganisms can result in discrepancies in thermal resistance values. In this study, thermal resistance of Salmonella in whole milk powder was determined with three methods: th