Research Library

Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Anwesha Sarkar, Kelvin K.T. Goh, R. Paul Singh +1

Food Hydrocolloids

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

Michael G. Gänzle, Nicoline Vermeulen, Rudi F. Vogel

Food Microbiology

Neuroprotectin D1 (NPD1): A DHA-Derived Mediator that Protects Brain and Retina Against Cell Injury-Induced Oxidative Stress

Nicolás G. Bazán

Brain Pathology

The biosynthesis of oxygenated arachidonic acid messengers triggered by cerebral ischemia-reperfusion is preceded by an early and rapid phospholipase A2 activation reflected in free arachidonic and...

Deficiencies in drinking water distribution systems in developing countries

Ellen J Lee, Kellogg J. Schwab

Journal of Water and Health

Rapidly growing populations and migration to urban areas in developing countries has resulted in a vital need for the establishment of centralized water systems to disseminate potable water to...

Conjugated linoleic acid in meat and meat products: A review

Alexandra Schmid, M. Collomb, R. Sieber +1

Meat Science

Maternal education and child nutritional status in Bolivia: finding the links

Michelle Bellessa Frost, Renata Forste, David W. Haas

Social Science & Medicine

Secretion of Virulence Proteins from <i>Campylobacter jejuni</i> Is Dependent on a Functional Flagellar Export Apparatus

Michael E. Konkel, John D. Klena, Vanessa Rivera‐Amill +4

Journal of Bacteriology

Campylobacter jejuni, a gram-negative motile bacterium, secretes a set of proteins termed the Campylobacter invasion antigens (Cia proteins). The purpose of this study was to determine whether the...

A Specific Genetic Background Is Required for Acquisition and Expression of Virulence Factors in Escherichia coli

Patricia Escobar‐Páramo, Olivier Clermont, Anne‐Béatrice Blanc‐Potard +3

Molecular Biology and Evolution

In bacteria, the evolution of pathogenicity seems to be the result of the constant arrival of virulence factors (VFs) into the bacterial genome. However, the integration, retention, and/or expression...

The microbial ecology of cocoa bean fermentations in Indonesia

M Ardhana

International Journal of Food Microbiology

The immune system: a target for functional foods?

Philip C. Calder, Samantha Kew

British Journal Of Nutrition

The immune system acts to protect the host from infectious agents that exist in the environment (bacteria, viruses, fungi, parasites) and from other noxious insults. The immune system is constantly...

Probiotic Agents and Infectious Diseases: A Modern Perspective on a Traditional Therapy

Martha I. Álvarez-Olmos, Richard A. Oberhelman

Clinical Infectious Diseases

There is an increasing scientific and commercial interest in the use of beneficial microorganisms, or "probiotics," for the prevention and treatment of disease. The microorganisms most frequently...

Subcutaneous Enoxaparin Once or Twice Daily Compared with Intravenous Unfractionated Heparin for Treatment of Venous Thromboembolic Disease

Geno J. Merli, Theodore E. Spiro, Carl-Gustav Olsson +10

Annals of Internal Medicine

Subcutaneous enoxaparin once or twice daily is as effective and safe as dose-adjusted, continuously infused unfractionated heparin in the prevention of recurrent symptomatic venous thromboembolic...

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Mariska Lilly, Marius G. Lambrechts, Isak S. Pretorius

Applied and Environmental Microbiology

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity...

Accuracy of Clinical Assessment in the Diagnosis of Pulmonary Embolism

Massimo Miniati, Renato Prediletto, Bruno Formichi +5

American Journal of Respiratory and Critical Care Medicine

To provide clinical diagnostic criteria for pulmonary embolism (PE), we evaluated 750 consecutive patients with suspected PE who were enrolled in the Prospective Investigative Study of Acute...

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi +1

Applied Microbiology and Biotechnology

The Risk Factors and Impact on Survival of Feeding Tube Placement in Nursing Home Residents With Severe Cognitive Impairment

Susan L. Mitchell

Archives of Internal Medicine

There are specific risk factors associated with feeding tube placement in nursing home residents with severe cognitive impairment. However, there is no survival benefit compared with similar...

Lactoferrin is a lipid A-binding protein

Ben J. Appelmelk, Ya-Jing An, Marlieke Geerts +5

Infection and Immunity

Lactoferrin (LF), a cationic 80-kDa protein present in polymorphonuclear leukocytes and in mucosal secretions, is known to have antibacterial effects on gram-negative bacteria, with a concomitant...

Understanding Nutrition

Elizabeth Applegate

American Journal of Clinical Nutrition

The role of the eae gene of enterohemorrhagic Escherichia coli in intimate attachment in vitro and in a porcine model.

Michael S. Donnenberg, Saul Tzipori, Marian L. McKee +3

Journal of Clinical Investigation

The eaeA gene of enteropathogenic Escherichia coli (EPEC) is necessary for intimate attachment to epithelial cells in vitro. Enterohemorrhagic E. coli (EHEC) strains also possess an eae gene and are...

Identification of Legionella pneumophila genes required for growth within and killing of human macrophages

Alesia Sadosky, Lawrence A. Wiater, Howard A. Shuman

Infection and Immunity

Legionella pneumophila was mutagenized with Tn903dIIlacZ, and a collection of mutants was screened for defects in macrophage killing (Mak-). Of 4,564 independently derived mutants, 55 (1.2%) showed a...

Inferior Vena Cava Filters

Daniel M. Becker

Archives of Internal Medicine

Inferior vena cava filters appear to be effective in preventing recurrent pulmonary embolism. Despite the large published experience with IVC filters, many questions remain about their indications,...

Escherichia coli O157: H7 and its significance in foods

Michael P. Doyle

International Journal of Food Microbiology

Fuzzy sets in pattern recognition: Methodology and methods

Witold Pedrycz

Pattern Recognition

Multivariate Analysis of Variance and Repeated Measures

David J. Hand, Charles Taylor

Bacterial lectins, cell‐cell recognition and infectious disease

Nathan Sharon

FEBS Letters

Numerous bacterial strains produce surface lectins, commonly in the form of fimbriae that are filamentous assemblies of protein subunits. Among the best characterized of these are the type 1 (mannose...

Water activity: Theory and applications to food

D.A. Ledward

Meat Science

Test of Significance for 2 × 2 Contingency Tables

F Yates

Journal of the Royal Statistical Society Series A (General)

ENDEMIC CHOLERA IN RURAL BANGLADESH, 1966–1980

Roger I. Glass, Stan Becker, M. I. Huq +5

American Journal of Epidemiology

Since 1963, the International Centre for Diarrhoeal Disease Research, Bangladesh (ICDDR,B), formerly the Cholera Research Laboratory, has maintained a field station in Matlab to treat patients from a...

Detection of Enterotoxigenic Escherichia coli by DNA Colony Hybridization

S L Moseley, I. Huq, A. R. M. A. Alim +3

The Journal of Infectious Diseases

A method fo detecting large numbers of isolates of enterotoxigenic Escherichia coli is described in which the genes encoding th enterotoxins are detected, rather than the toxins themselves....

Change from Homo- to Heterolactic Fermentation by <i>Streptococcus lactis</i> Resulting from Glucose Limitation in Anaerobic Chemostat Cultures

Terence D. Thomas, D. C. Ellwood, V. M. C. Longyear

Journal of Bacteriology

Lactic streptococci, classically regarded as homolactic fermenters of glucose and lactose, became heterolactic when grown with limiting carbohydrate concentrations in a chemostat. At high dilution...

Purification and properties of human erythrocyte glutathione peroxidase.

Yogesh C. Awasthi, E Beutler, Sanjay Srivastava

Journal of Biological Chemistry

Glutathione peroxidase has been purified to homogeneity from human erythrocytes. The purification steps involved ammonium sulfate precipitation of hemolysate, CM-cellulose (CM-52), DEAE-cellulose...

Isolation, composition, and structure of cell walls of filamentous and yeast-like forms of Mucor rouxii

S. Bartnicki-García, Walter J. Nickerson

Biochimica et Biophysica Acta

Enzymic synthesis of polynucleotides I. polynucleotide phosphorylase of Azotobacter vinelandii

M. Grunberg‐Manago, Priscilla J. Ortiz, Severo Ochoa

Biochimica et Biophysica Acta

Prebiotics and Probiotics in Digestive Health

Eamonn M.M. Quigley

Clinical Gastroenterology and Hepatology

Detection of Pesticide Residues in Food Using Surface-Enhanced Raman Spectroscopy: A Review

Meng−Lei Xu, Yu Gao, Xiao Han +1

Journal of Agricultural and Food Chemistry

Pesticides directly pollute the environment and contaminate foods ultimately being absorbed by the human body. Their residues contain highly toxic substances that have been found to cause serious...

Antimicrobial Activity of Basil, Oregano, and Thyme Essential Oils

Hercules Sakkas, Chrissanthy Papadopoulou

Journal of Microbiology and Biotechnology

For centuries, plants have been used for a wide variety of purposes, from treating infectious diseases to food preservation and perfume production. Presently, the increasing resistance of...

Deep vein thrombosis: pathogenesis, diagnosis, and medical management

Jonathan Stone, Patrick T. Hangge, Hassan Albadawi +5

Cardiovascular Diagnosis and Therapy

Deep vein thrombosis (DVT) is a major preventable cause of morbidity and mortality worldwide. Venous thromboembolism (VTE), which includes DVT and pulmonary embolism (PE), affects an estimated 1 per...

Current pathogenic Escherichia coli foodborne outbreak cases and therapy development

Shih-Chun Yang, Chih-Hung Lin, Ibrahim A. Aljuffali +1

Archives of Microbiology

Quinoa biodiversity and sustainability for food security under climate change. A review

Karina B. Ruiz, Stefania Biondi, Rómulo Oses +10

Agronomy for Sustainable Development

The Effect of Fiber on Satiety and Food Intake: A Systematic Review

Michelle J. Clark, Joanne Slavin

Journal of the American College of Nutrition

Epidemiologic studies have shown that fiber intake is associated with a lower body weight. Satiety and energy intake are possible explanations for this effect. The purpose of this study was to...

Linoleic Acid

James Whelan, Kevin L. Fritsche

Advances in Nutrition

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Z.A. Syahariza, Seila Sar, Jovin Hasjim +2

Food Chemistry

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Lin Chen, Jianshe Chen, Jiaoyan Ren +1

Journal of Agricultural and Food Chemistry

Soy protein isolate (SPI) was modified by ultrasound pretreatment (200 W, 400 W, 600 W) and controlled papain hydrolysis, and the emulsifying properties of SPIH (SPI hydrolysates) and USPIH...

Low dietary diversity is a predictor of child stunting in rural Bangladesh

Jee Hyun Rah, Nasima Akhter, Richard D. Semba +7

European Journal of Clinical Nutrition

Probiotics promote gut health through stimulation of epithelial innate immunity

Cristiano Pagnini, Rubina W. Saeed, Giorgos Bamias +3

Proceedings of the National Academy of Sciences

Probiotic formulations are widely available and have a variety of proposed beneficial effects, including promotion of gut health. The mechanisms of action of probiotic bacteria in the intestine are...

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

J.M. Obón, M.R. Castellar, Mercedes Alacid +1

Journal of Food Engineering