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Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.

International journal of food microbiology

Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK.
PMID: 34872756
Int J Food Microbiol. 2021 Nov 30;109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30.

Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (a

Cite
Michael M, Acuff JC, Vega D, et al. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2021;109495doi: 10.1016/j.ijfoodmicro.2021.109495.
Michael, M., Acuff, J. C., Vega, D., Sekhon, A. S., Channaiah, L. H., & Phebus, R. K. (2021). Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International journal of food microbiology, 109495. https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael, Minto, et al. "Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days." International journal of food microbiology vol. (2021): 109495. doi: https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2021 Nov 30;109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30. PMID: 34872756.
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Validation of brownie baking step for controlling .

Food science & nutrition

Unger P, Channaiah LH, Singh A, Singh Sekhon A, Babb M, Yang Y, Michael M.
PMID: 33747470
Food Sci Nutr. 2021 Jan 21;9(3):1574-1583. doi: 10.1002/fsn3.2132. eCollection 2021 Mar.

Pathogens, such as

Cite
Unger P, Channaiah LH, Singh A, et al. Validation of brownie baking step for controlling . Food Sci Nutr. 2021;9(3):1574-1583doi: 10.1002/fsn3.2132.
Unger, P., Channaiah, L. H., Singh, A., Singh Sekhon, A., Babb, M., Yang, Y., & Michael, M. (2021). Validation of brownie baking step for controlling . Food science & nutrition, 9(3), 1574-1583. https://doi.org/10.1002/fsn3.2132
Unger, Phoebe, et al. "Validation of brownie baking step for controlling ." Food science & nutrition vol. 9,3 (2021): 1574-1583. doi: https://doi.org/10.1002/fsn3.2132
Unger P, Channaiah LH, Singh A, Singh Sekhon A, Babb M, Yang Y, Michael M. Validation of brownie baking step for controlling . Food Sci Nutr. 2021 Jan 21;9(3):1574-1583. doi: 10.1002/fsn3.2132. eCollection 2021 Mar. PMID: 33747470; PMCID: PMC7958536.
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Comparison of Safety Profiles of the New and Old Formulations of Levothyroxine in a First Global Introduction in France.

Experimental and clinical endocrinology & diabetes : official journal, German Society of Endocrinology [and] German Diabetes Association

Lehnert H, Castello-Bridoux C, Channaiah B, Martiniere K, Hildemann S, Wémeau JL.
PMID: 33511579
Exp Clin Endocrinol Diabetes. 2021 Dec;129(12):908-917. doi: 10.1055/a-1302-9343. Epub 2021 Jan 28.

BACKGROUND: Levothyroxine sodium marketed in France was reformulated following a French National Agency for Medicines and Health Products Safety request for a more stringent potency specification. Despite previously established purity and bioequivalence of the new and old formulations, reports...

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Lehnert H, Castello-Bridoux C, Channaiah B, et al. Comparison of Safety Profiles of the New and Old Formulations of Levothyroxine in a First Global Introduction in France. Exp Clin Endocrinol Diabetes. 2021;129(12):908-917doi: 10.1055/a-1302-9343.
Lehnert, H., Castello-Bridoux, C., Channaiah, B., Martiniere, K., Hildemann, S., & Wémeau, J. L. (2021). Comparison of Safety Profiles of the New and Old Formulations of Levothyroxine in a First Global Introduction in France. Experimental and clinical endocrinology & diabetes : official journal, German Society of Endocrinology [and] German Diabetes Association, 129(12), 908-917. https://doi.org/10.1055/a-1302-9343
Lehnert, Hendrik, et al. "Comparison of Safety Profiles of the New and Old Formulations of Levothyroxine in a First Global Introduction in France." Experimental and clinical endocrinology & diabetes : official journal, German Society of Endocrinology [and] German Diabetes Association vol. 129,12 (2021): 908-917. doi: https://doi.org/10.1055/a-1302-9343
Lehnert H, Castello-Bridoux C, Channaiah B, Martiniere K, Hildemann S, Wémeau JL. Comparison of Safety Profiles of the New and Old Formulations of Levothyroxine in a First Global Introduction in France. Exp Clin Endocrinol Diabetes. 2021 Dec;129(12):908-917. doi: 10.1055/a-1302-9343. Epub 2021 Jan 28. PMID: 33511579.
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The Study of Intraoperative Consciousness after Tracheal Intubation.

Anesthesia, essays and researches

Parate LH, Channaiah SD, Rajappa GC, Singh R, Madhav A, Mahdiyyah M.
PMID: 30662118
Anesth Essays Res. 2018 Oct-Dec;12(4):843-847. doi: 10.4103/aer.AER_139_18.

INTRODUCTION: Awareness following noxious stimuli like intubation could be as high as 25% compared to postoperative recall. The isolated forearm technique (IFT) allows us to assess consciousness by verbal command to move isolated hand. Hence we conducted study to...

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Parate LH, Channaiah SD, Rajappa GC, et al. The Study of Intraoperative Consciousness after Tracheal Intubation. Anesth Essays Res. 2018;12(4):843-847doi: 10.4103/aer.AER_139_18.
Parate, L. H., Channaiah, S. D., Rajappa, G. C., Singh, R., Madhav, A., & Mahdiyyah, M. (2018). The Study of Intraoperative Consciousness after Tracheal Intubation. Anesthesia, essays and researches, 12(4), 843-847. https://doi.org/10.4103/aer.AER_139_18
Parate, Leena Harshad, et al. "The Study of Intraoperative Consciousness after Tracheal Intubation." Anesthesia, essays and researches vol. 12,4 (2018): 843-847. doi: https://doi.org/10.4103/aer.AER_139_18
Parate LH, Channaiah SD, Rajappa GC, Singh R, Madhav A, Mahdiyyah M. The Study of Intraoperative Consciousness after Tracheal Intubation. Anesth Essays Res. 2018 Oct-Dec;12(4):843-847. doi: 10.4103/aer.AER_139_18. PMID: 30662118; PMCID: PMC6319067.
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Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.

International journal of food microbiology

Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK.
PMID: 34872756
Int J Food Microbiol. 2022 Feb 02;362:109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30.

Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (a

Cite
Michael M, Acuff JC, Vega D, et al. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2021;362:109495doi: 10.1016/j.ijfoodmicro.2021.109495.
Michael, M., Acuff, J. C., Vega, D., Sekhon, A. S., Channaiah, L. H., & Phebus, R. K. (2022). Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International journal of food microbiology, 362109495. https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael, Minto, et al. "Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days." International journal of food microbiology vol. 362 (2022): 109495. doi: https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2022 Feb 02;362:109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30. PMID: 34872756.
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A Cross-Sectional Study on Ultrasonographic Measurements of Parotid Glands in Type 2 Diabetes Mellitus.

International journal of dentistry

Gupta A, Ramachandra VK, Khan M, Jha KS, Vedaraju KS, Channaiah NA.
PMID: 33747082
Int J Dent. 2021 Mar 02;2021:5583412. doi: 10.1155/2021/5583412. eCollection 2021.

BACKGROUND: Diabetes mellitus is a metabolic disease which is seen increasing globally and is diagnosed and monitored on basis of invasive blood investigations. Salivary glands are affected in diabetes mellitus. The objective of this study was to assess ultrasonographic...

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Gupta A, Ramachandra VK, Khan M, et al. A Cross-Sectional Study on Ultrasonographic Measurements of Parotid Glands in Type 2 Diabetes Mellitus. Int J Dent. 2021;2021:5583412doi: 10.1155/2021/5583412.
Gupta, A., Ramachandra, V. K., Khan, M., Jha, K. S., Vedaraju, K. S., & Channaiah, N. A. (2021). A Cross-Sectional Study on Ultrasonographic Measurements of Parotid Glands in Type 2 Diabetes Mellitus. International journal of dentistry, 20215583412. https://doi.org/10.1155/2021/5583412
Gupta, Abhishek, et al. "A Cross-Sectional Study on Ultrasonographic Measurements of Parotid Glands in Type 2 Diabetes Mellitus." International journal of dentistry vol. 2021 (2021): 5583412. doi: https://doi.org/10.1155/2021/5583412
Gupta A, Ramachandra VK, Khan M, Jha KS, Vedaraju KS, Channaiah NA. A Cross-Sectional Study on Ultrasonographic Measurements of Parotid Glands in Type 2 Diabetes Mellitus. Int J Dent. 2021 Mar 02;2021:5583412. doi: 10.1155/2021/5583412. eCollection 2021. PMID: 33747082; PMCID: PMC7943275.
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