IJERPH, Vol. 21, Pages 321: Women & rsquo;s Health Information-Seeking Experiences and Preferences for Health Communications on FDA-Regulated Products: A Qualitative Study in Urban Area
IJERPH, Vol. 21, Pages 321: Women’s Health Information-Seeking Experiences and Preferences for Health Communications on FDA-Regulated Products: A Qualitative Study in Urban Area International Journal of Environmental Research and Public Health doi: 10.3390/ijerph21030321 Authors: Moaz Abdelwadoud Jennifer Huang Ester Villalonga-Olives Susan dosReis Liz Jansky C. Daniel Mullins Marc Kusinitz Heather Ovelmen Julia Ju A key part of any effort to ensure informed health care decision-making among the public is access to reliable and relevant health-related information. We conducted focus groups...
Source: International Journal of Environmental Research and Public Health - March 9, 2024 Category: Environmental Health Authors: Moaz Abdelwadoud Jennifer Huang Ester Villalonga-Olives Susan dosReis Liz Jansky C. Daniel Mullins Marc Kusinitz Heather Ovelmen Julia Ju Tags: Article Source Type: research

Molecules, Vol. 29, Pages 1196: Fluorimetric Detection of Insulin Misfolding by Probes Derived from Functionalized Fluorene Frameworks
los Menéndez A group of functionalized fluorene derivatives that are structurally similar to the cellular prion protein ligand N,N′-(methylenedi-4,1-phenylene)bis [2-(1-pyrrolidinyl)acetamide] (GN8) have been synthesized. These compounds show remarkable native fluorescence due to the fluorene ring. The substituents introduced at positions 2 and 7 of the fluorene moiety are sufficiently flexible to accommodate the beta-conformational folding that develops in amyloidogenic proteins. Changes in the native fluorescence of these fluorene derivatives provide evidence of transformations in the amyloidogenic agg...
Source: Molecules - March 7, 2024 Category: Chemistry Authors: Álvaro Sarabia-Vallejo Ana Molina M ónica Martínez-Orts Alice D ’Onofrio Matteo Staderini Maria Laura Bolognesi M. Antonia Mart ín Ana I. Olives J. Carlos Men éndez Tags: Article Source Type: research

Impact of percutaneous mitral paravalvular leak closure on the natural history of recurrent gastrointestinal bleeding
EuroIntervention. 2024 Mar 4;20(5):e329-e331. doi: 10.4244/EIJ-D-23-00703.NO ABSTRACTPMID:38436370 | DOI:10.4244/EIJ-D-23-00703 (Source: EuroIntervention)
Source: EuroIntervention - March 4, 2024 Category: Cardiovascular & Thoracic Surgery Authors: Yassin Belahnech Bruno Garc ía Del Blanco Ignacio Ferreira-Gonz ález Eduard R ódenas-Alesina Carmen Alonso-Cotoner Laura Galian-Gay Mar ía Bermudez-Ramos Rosa Vila-Olives Gerard Mart í-Aguasca Source Type: research

Impact of percutaneous mitral paravalvular leak closure on the natural history of recurrent gastrointestinal bleeding
EuroIntervention. 2024 Mar 4;20(5):e329-e331. doi: 10.4244/EIJ-D-23-00703.NO ABSTRACTPMID:38436370 | PMC:PMC10905193 | DOI:10.4244/EIJ-D-23-00703 (Source: EuroIntervention)
Source: EuroIntervention - March 4, 2024 Category: Cardiovascular & Thoracic Surgery Authors: Yassin Belahnech Bruno Garc ía Del Blanco Ignacio Ferreira-Gonz ález Eduard R ódenas-Alesina Carmen Alonso-Cotoner Laura Galian-Gay Mar ía Bermudez-Ramos Rosa Vila-Olives Gerard Mart í-Aguasca Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research