Estimating typhoid incidence from community-based serosurveys: a multicohort study

Kristen Aiemjoy, Jessica C. Seidman, Senjuti Saha +27

The Lancet Microbe

Salmonella and Campylobacter epidemiology

For the Nepali, Bengali and Urdu translations of the abstract see Supplementary Materials section.

DOI →

2022Academic literature57 citationsDOI

Nanobiotechnological prospects of probiotic microflora: Synthesis, mechanism, and applications

Sougata Ghosh, Bishwarup Sarkar, Ajeet Kaushik +1

The Science of The Total Environment

Probiotics and Fermented Foods

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Research Library

Estimating typhoid incidence from community-based serosurveys: a multicohort study

Nanobiotechnological prospects of probiotic microflora: Synthesis, mechanism, and applications

Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

Automated food safety early warning system in the dairy supply chain using machine learning

Adsorption and Corrosion Inhibition of Cactus cladode Extract and Effect of KI Addition on Mild Steel in 0.5 M H <sub>2</sub> SO <sub>4</sub>

Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism

The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples

Characterization on structure and bioactivities of an exopolysaccharide from Lactobacillus curvatus SJTUF 62116

In vitro digestion and fecal fermentation behaviors of polysaccharides from Ziziphus Jujuba cv. Pozao and its interaction with human gut microbiota

Regulation of flagellar motility and biosynthesis in enterohemorrhagic <i>Escherichia coli</i> O157:H7

Camel milk modulates the gut microbiota and has anti-inflammatory effects in a mouse model of colitis

Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast

Considerations for gluten free foods - pearl and finger millet processing and market demand

W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery

Effect of change in pH, heat and ultrasound pre-treatments on binding interactions between quercetin and whey protein concentrate

Assessment of pesticide residues in vegetables commonly consumed in Chile and Mexico: Potential impacts for public health

Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment

Chemical Composition and Biological Activities of the Leaf Essential Oils of Curcuma longa, Curcuma aromatica and Curcuma angustifolia

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Determination of 301 pesticide residues in tropical fruits imported to Turkey using LC–MS/MS and GC-MS

The vertical transmission of Salmonella Enteritidis in a One-Health context

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

The outbreaks and prevalence of antimicrobial resistant Salmonella in poultry in the United States: An overview

Effect of microwave treatment on the structural and functional properties of proteins in lentil flour

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

Nutraceutical Concepts and Dextrin-Based Delivery Systems

In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt

The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality

Legionella pneumophila modulates host energy metabolism by ADP-ribosylation of ADP/ATP translocases

Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Mechanisms for the Invasion and Dissemination of Salmonella

Dynamics of Salmonella enterica and antimicrobial resistance in the Brazilian poultry industry and global impacts on public health

Prevention of covid-19 and other acute respiratory infections with cod liver oil supplementation, a low dose vitamin D supplement: quadruple blinded, randomised placebo controlled trial

Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound

The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles

The role of contractual and relational governance for the success of digital traceability: Evidence from Chinese food producers

Application of zein in gluten-free foods: A comprehensive review

Influence of structure complexity of phenolic compounds on their binding with maize starch

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface

Green synthesis of bioinspired chitosan-ZnO-based polysaccharide gums hydrogels with propolis extract as novel functional natural biomaterials

Ultrasound-alkaline combined extraction improves the release of bound polyphenols from pitahaya (Hylocereus undatus 'Foo-Lon') peel: Composition, antioxidant activities and enzyme inhibitory activity

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Digital platforms for food waste reduction: The value for business users

Probiotic-fermented black tartary buckwheat alleviates hyperlipidemia and gut microbiota dysbiosis in rats fed with a high-fat diet

Effectiveness of different type of washing agents on reduction of pesticide residues in orange (Citrus sinensis)

Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants