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Some of the material in is restricted to members of the community. By logging in, you may be able to gain additional access to certain collections or items. If you have questions about access or logging in, please use the form on the Contact Page.
Introduction: As the major allergen in finfish, parvalbumin is responsible for more than 90% of fish allergy. To reduce the occurrence of finfish allergy, on the one hand, food allergen characterization could assist in protein...
The main active ingredient in herbicide formulations on the market today is glyphosate. Glyphosate is applied to the majority of crops in the food industry. However, claims regarding glyphosate's toxicity and role in human diseases, such...
As research into the human microbiome increases, as does the interest in determining the role-specific foods have on gut microbiome and how this may impact an individual's health. Americans receive a substantial portion of their daily...
Introduction: Finfish is one of the Big Eight allergenic foods in the United States (U.S.). Economic-driven finfish substitution or adulteration and unintentional cross-contamination not only violate food regulations (e.g., labeling) but...
As the No.1 food plant protein in North America, soybean proteins have been comprehensively used as the major food ingredient in the human diet and animal feeding. Bioactive soybean lectin, also known as soybean agglutinin (SBA), is...
Background: Iron-containing micronutrient powders may increase the risk and severity of enteric infections. Unabsorbed iron in the lower intestine may increase severity of infection by promoting the growth of gram-negative enteric...
Background: Less than 20% of non-heme iron is absorbed in the small intestine and the remaining iron travels to the lower intestine for excretion. Salmonella enterica serovar Typhimurium (S. Typhimurium) and other enteric pathogens may...
Some of the material in is restricted to members of the community. By logging in, you may be able to gain additional access to certain collections or items. If you have questions about access or logging in, please use the form on the Contact Page.
