• 

  The deep sea is a major sink for microplastic debris. 

  Woodall, LC; Sanchez-Vidal, A; Canals, M; Paterson, GLJ; Coppock, R; Sleight, V; Calafat, A; Rogers, AD; Narayanaswamy, BE; Thompson, RC (England, 2014-12)

  Marine debris, mostly consisting of plastic, is a global problem, negatively impacting wildlife, tourism and shipping. However, despite the durability of plastic, and the exponential increase in its production, monitoring ...
• Climatic niche of the Saker Falcon Falco cherrug: predicted new areas to direct population surveys in Central Asia 

  Luke, S; Puschendorf, R
• 

  The influence of pre-wash chopping and storage conditions of parsley on the efficacy of disinfection against S. Typhimurium 

  Faour-Klingbeil, D; Kuri, V; Todd, ECD (Elsevier, 2016-01-13)

  Initial chopping of parsley before washing for subsequent processing into ready-to-eat foods later in the day is common in some restaurants. The aim was to evaluate the influence of pre-wash chopping on the S. Typhimurium ...
• 

  Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu) 

  Obinna-Echem; Kuri, V; Beal, J (ISEKI, 2014-10-18)

  This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and ...
• 

  Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon 

  Faour-Klingbeil, D; Kuri, V; Todd, E (2015-03-06)

  Although Lebanon has a flourishing traditional and modern food businesses, which are typical both Middle Eastern (ME) and Mediterranean cuisines, knowledge and practice of food safety performance of the food service sector ...
• 

  The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios 

  Faour-Klingbeil, D; Kuri, V; Todd, E (Elsevier, 2016-11)
• 

  Physiological and Behavioral Plasticity of the Sea Cucumber Holothuria forskali (Echinodermata, Holothuroidea) to Acidified Seawater 

  Yuan, X; McCoy, SJ; Du, Y; Widdicombe, S; Hall-Spencer, JM
• The bZIP transcription factor SPA Heterodimerizing Protein represses glutenin synthesis in Triticum aestivum 

  Plessis, AM; Boudet, J; Gaudin, J-C; Merlino, M; Dardevet, M; Perrochon, S; Alvarez, D; Risacher, T; Martre, P; Ravel, C
• 

  Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food 

  Kuri, V; Obinna-Echem, PC; Beal, J (Wiley, 2013-07-17)

  Abstract BACKGROUND Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally ...
• Degrees of freedom: college-based higher education students’ choices and views on the top-up mode of higher education 

  McKenzie, L; Schofield, C (Taylor & Francis (Routledge), 2018-09)

  © 2018, © 2018 Association for Research in Post‐Compulsory Education (ARPCE). UK Higher education has for many years been offered to students at different institution types, one such being colleges of further education. ...

View more