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Specifically, there is limited evidence for establishing water management strategies. The purpose of this study was to determine the survival of Salmonella Typhimurium and Listeria monocytogenes in commercial nutrient flow technology (NFT) systems during the lifecycle of lettuce exposed to sporadic or extreme contamination. NFT systems were inoculated with Salmonella Typhimurium or Listeria monocytogenes, and nutrient solution, rockwool, roots, and lettuce leaves were collected over the lettuce production cycle for pathogen enumeration and detection. Both human pathogens persisted in the lettuce NFT growing system throughout the growth cycle of lettuce. Salmonella Typhimurium and L. monocytogenes accumulated in rockwool medium and on lettuce roots and were transferred to the leaves at quantifiable levels from the contaminated nutrient solution. In the nutrient solution, Salmonella concentration under sporadic and extreme conditions declined significantly 24 h after inoculation and again 7 days post-inoculation (p < 0.0001). Under extreme conditions, the concentration did not change significantly after 7 days, while under sporadic conditions, the concentration declined again 14 days post-inoculation in the nutrient solution collected from the reservoirs. L. monocytogenes populations in the nutrient solution fluctuated significantly over the 28-day growth cycle (p < 0.0001). Under extreme conditions, L. monocytogenes concentrations in the nutrient solution declined, while under sporadic conditions, the populations increased. 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Available online: https:\u002F\u002Fag.umass.edu\u002Fgreenhouse-floriculture\u002Ffact-sheets\u002Fhydroponic-systems.",{},{"id":21,"text":298,"url":21,"identifiers":299},"Shrestha, A., and Dunn, B. (2022, October 10). Hydroponics. Available online: https:\u002F\u002Fextension.okstate.edu\u002Ffact-sheets\u002Fhydroponics.html.",{},{"id":21,"text":301,"url":21,"identifiers":302},"Brauther, 2010, Greenhouse Produce: Challenges & Opportunities, Prod. Bus., 960, 277",{},{"id":21,"text":304,"url":21,"identifiers":305},"Buchholz, 2011, German Outbreak of Escherichia coli O104:H4 Associated with Sprouts, N. Engl. J. Med., 365, 1763, 10.1056\u002FNEJMoa1106482",{"doi":306},"10.1056\u002FNEJMoa1106482",{"id":21,"text":308,"url":21,"identifiers":309},"(2022, October 10). CDC—MMWR—MMWR Publications—MMWR Weekly: Past Volume, Available online: https:\u002F\u002Fwww.cdc.gov\u002Fmmwr\u002Findex2013.html.",{},{"id":21,"text":311,"url":21,"identifiers":312},"Verhaelen, 2013, Virus Transfer Proportions between Gloved Fingertips, Soft Berries, and Lettuce, and Associated Health Risks, Int. J. Food Microbiol., 166, 419, 10.1016\u002Fj.ijfoodmicro.2013.07.025",{"doi":313},"10.1016\u002Fj.ijfoodmicro.2013.07.025",{"id":21,"text":315,"url":21,"identifiers":316},"Orozco, 2008, Microbiological Profile of Greenhouses in a Farm Producing Hydroponic Tomatoes, J. Food Prot., 71, 60, 10.4315\u002F0362-028X-71.1.60",{"doi":317},"10.4315\u002F0362-028X-71.1.60",{"id":21,"text":319,"url":21,"identifiers":320},"Orozco, 2008, Animal and Environmental Impact on the Presence and Distribution of Salmonella and Escherichia coli in Hydroponic Tomato Greenhouses, J. Food Prot., 71, 676, 10.4315\u002F0362-028X-71.4.676",{"doi":321},"10.4315\u002F0362-028X-71.4.676",{"id":21,"text":323,"url":21,"identifiers":324},"Ilic, S., Ivey, M., and Ilic, S. (2018;, January 8–11). Food Safety of Hydroponic Fruits and Vegetables—What We Do and Don’t Know. Proceedings of the International Association of Food Protection Annual Meeting, Salt Lake City, UT, USA.",{},{"id":21,"text":326,"url":21,"identifiers":327},"CDC (2021, August 05). CDC: Escherichia coli O157 Infections Linked to Alfalfa Sprouts Produced by Jack & The Green Sprouts, Available online: https:\u002F\u002Fwww.cdc.gov\u002Fecoli\u002F2016\u002Fo157-02-16\u002Findex.html.",{},{"id":21,"text":329,"url":21,"identifiers":330},"CDC (2022, October 10). CDC: Salmonella Outbreak Linked to BrightFarms Packaged Salad Greens, Available online: https:\u002F\u002Fwww.cdc.gov\u002Fsalmonella\u002Ftyphimurium-07-21\u002Fdetails.html.",{},{"id":21,"text":332,"url":21,"identifiers":333},"Boeing, 2012, Critical Review: Vegetables and Fruit in the Prevention of Chronic Diseases, Eur. J. Nutr., 51, 637, 10.1007\u002Fs00394-012-0380-y",{"doi":334},"10.1007\u002Fs00394-012-0380-y",{"id":21,"text":336,"url":21,"identifiers":337},"Kirezieva, 2015, Factors Affecting the Status of Food Safety Management Systems in the Global Fresh Produce Chain, Food Control., 52, 85, 10.1016\u002Fj.foodcont.2014.12.030",{"doi":338},"10.1016\u002Fj.foodcont.2014.12.030",{"id":21,"text":340,"url":21,"identifiers":341},"Painter, 2013, Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by Using Outbreak Data, United States, 1998–2008, Emerg. Infect. 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Microbiol., 95, 719, 10.1046\u002Fj.1365-2672.2003.02037.x",{"doi":407},"10.1046\u002Fj.1365-2672.2003.02037.x",{"id":21,"text":409,"url":21,"identifiers":410},"Yang, 2004, Evaluation of Paenibacillus polymyxa PKB1 for Biocontrol of Pythium disease of cucumber in a hydroponic system, Acta Hortic., 635, 59, 10.17660\u002FActaHortic.2004.635.7",{"doi":411},"10.17660\u002FActaHortic.2004.635.7",false,{"id":414,"createTime":415,"updateTime":415,"relativeEntities":416,"slug":417,"properties":418,"entityType":152,"verifyStatus":153,"verifyTime":434,"verifyNote":154,"syncStatus":20,"languages":435,"translateLanguages":21,"viewCount":22,"primaryUrl":436,"fullTextUrl":21,"authors":437,"publicationType":235,"publisherRelationship":586,"citationCount":618,"citationInfo":619,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":622,"isForceReanalyzing":412},"f4e628e4-634d-458a-a6e1-36ddd7175cac","2024-09-26T22:49:07.073+00:00",[],"Transcriptomic-Analysis-of-Pseudomonas-aeruginosa-Response-to-Pine-Honey-via-RNA-Sequencing-Indicates-Multiple-Mechanisms-of-Antibacterial-Activity",{"mag":419,"keywords":421,"pmc":422,"openalex":424,"abstract":426,"title":428,"pm":430,"doi":432},{"VOID":420},"3159021736",{},{"VOID":423},"8145095",{"VOID":425},"W3159021736",{"EN":427},"\u003Cjats:p>Pine honey is a unique type of honeydew honey produced exclusively in Eastern Mediterranean countries like Greece and Turkey. Although the antioxidant and anti-inflammatory properties of pine honey are well documented, few studies have investigated so far its antibacterial activity. This study investigates the antibacterial effects of pine honey against P. aeruginosa PA14 at the molecular level using a global transcriptome approach via RNA-sequencing. Pine honey treatment was applied at sub-inhibitory concentration and short exposure time (0.5× of minimum inhibitory concentration –MIC- for 45 min). Pine honey induced the differential expression (>two-fold change and p ≤ 0.05) of 463 genes, with 274 of them being down-regulated and 189 being up-regulated. Gene ontology (GO) analysis revealed that pine honey affected a wide range of biological processes (BP). The most affected down-regulated BP GO terms were oxidation-reduction process, transmembrane transport, proteolysis, signal transduction, biosynthetic process, phenazine biosynthetic process, bacterial chemotaxis, and antibiotic biosynthetic process. The up-regulated BP terms, affected by pine honey treatment, were those related to the regulation of DNA-templated transcription, siderophore transport, and phosphorylation. Pathway analysis revealed that pine honey treatment significantly affected two-component regulatory systems, ABC transporter systems, quorum sensing, bacterial chemotaxis, biofilm formation and SOS response. These data collectively indicate that multiple mechanisms of action are implicated in antibacterial activity exerted by pine honey against P. aeruginosa.\u003C\u002Fjats:p>",{"EN":429},"Transcriptomic Analysis of Pseudomonas aeruginosa Response to Pine Honey via RNA Sequencing Indicates Multiple Mechanisms of Antibacterial Activity",{"VOID":431},"33923242",{"VOID":433},"10.3390\u002Ffoods10050936","2024-09-26T22:49:07.072+00:00",[156],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F10\u002F5\u002F936",[438,460,482,503,520,537,552,569],{"id":439,"sortIndex":440,"researcher":21,"roles":441,"affiliations":442,"properties":453},"15cae160-a123-4306-839a-b8a590d033af",5,[],[443],{"id":444,"sortIndex":22,"affiliation":445,"properties":21},"e8bc1872-25ff-4e1a-9834-5c5287d7e2af",{"id":446,"createTime":447,"updateTime":447,"relativeEntities":448,"slug":449,"properties":450,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"277b4049-6021-4f52-8f1f-bb7c7fed187f","2024-09-26T22:49:07.139+00:00",[],"Department-of-Basic-Sciences-School-of-Medicine-University-of-Crete-71003-Heraklion-Greece",{"title":451},{"EN":452},"Department of Basic Sciences, School of Medicine, University of Crete, 71003 Heraklion, Greece",{"openalex":454,"orcid":456,"title":458},{"VOID":455},"A5066939971",{"VOID":457},"https:\u002F\u002Forcid.org\u002F0000-0002-9079-0565",{"EN":459},"Ioannis Iliopoulos",{"id":461,"sortIndex":462,"researcher":21,"roles":463,"affiliations":464,"properties":475},"95fad3f5-8331-44f5-bfdc-00bae94c8b6a",7,[],[465],{"id":466,"sortIndex":22,"affiliation":467,"properties":21},"03c71741-42e0-4a4b-be3f-477e534f438d",{"id":468,"createTime":469,"updateTime":469,"relativeEntities":470,"slug":471,"properties":472,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"5a399b51-8981-49b9-99e7-3c5c8e63fd5a","2024-09-26T22:49:07.091+00:00",[],"Microbial-Biotechnology-Molecular-Bacteriology-Virology-Laboratory-Department-of-Biochemistry-Biotechnology-University-of-Thessaly-Biopolis-41500-Larissa-Greece",{"title":473},{"EN":474},"Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece",{"openalex":476,"orcid":478,"title":480},{"VOID":477},"A5061920110",{"VOID":479},"https:\u002F\u002Forcid.org\u002F0000-0003-3753-4287",{"EN":481},"Dimitris Mossialos",{"id":483,"sortIndex":74,"researcher":21,"roles":484,"affiliations":485,"properties":496},"8752120f-1f89-4e9e-8b78-1456c70b57bc",[],[486],{"id":487,"sortIndex":22,"affiliation":488,"properties":21},"89af40e4-cf5c-4fe0-8963-d6433c2a81f5",{"id":489,"createTime":490,"updateTime":490,"relativeEntities":491,"slug":492,"properties":493,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"2d53d332-693a-42bc-ab9c-9eb9fb87d0df","2024-09-26T22:49:07.115+00:00",[],"Bioinformatics-Laboratory-Department-of-Biochemistry-Biotechnology-University-of-Thessaly-Biopolis-41500-Larissa-Greece",{"title":494},{"EN":495},"Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece",{"openalex":497,"orcid":499,"title":501},{"VOID":498},"A5070368931",{"VOID":500},"https:\u002F\u002Forcid.org\u002F0000-0002-3902-9367",{"EN":502},"Marios Nikolaidis",{"id":504,"sortIndex":271,"researcher":21,"roles":505,"affiliations":506,"properties":513},"9d3583af-373d-47ac-ae8b-2eab1546ebf5",[],[507],{"id":508,"sortIndex":22,"affiliation":509,"properties":21},"bd2d0bba-85ce-4e89-9dde-f10b4943184d",{"id":468,"createTime":469,"updateTime":469,"relativeEntities":510,"slug":471,"properties":511,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},[],{"title":512},{"EN":474},{"openalex":514,"orcid":516,"title":518},{"VOID":515},"A5089396918",{"VOID":517},"https:\u002F\u002Forcid.org\u002F0000-0001-5413-3069",{"EN":519},"Tilemachos G. 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Pathog., 119, 162, 10.1016\u002Fj.micpath.2018.04.014",{"doi":626},"10.1016\u002Fj.micpath.2018.04.014",{"id":21,"text":628,"url":21,"identifiers":629},"Faure, 2018, Pseudomonas aeruginosa in chronic lung infections: How to adapt within the host?, Front. Immunol., 9, 2416, 10.3389\u002Ffimmu.2018.02416",{"doi":630},"10.3389\u002Ffimmu.2018.02416",{"id":21,"text":632,"url":21,"identifiers":633},"Ruffin, 2019, Repair process impairment by Pseudomonas aeruginosa in epithelial tissues: Major features and potential therapeutic avenues, Front. Cell Infect. Microbiol., 9, 182, 10.3389\u002Ffcimb.2019.00182",{"doi":634},"10.3389\u002Ffcimb.2019.00182",{"id":21,"text":636,"url":21,"identifiers":637},"2019, Virulence factors of carbapenem-resistant Pseudomonas aeruginosa in hospital-acquired infections in Mansoura, Egypt, Infect. Drug Resist., 12, 3455, 10.2147\u002FIDR.S222329",{"doi":638},"10.2147\u002FIDR.S222329",{"id":21,"text":640,"url":21,"identifiers":641},"Nikolaidis, M., Mossialos, D., Oliver, S., and Amoutzias, G.D. (2020). Comparative analysis of the core proteomes among the Pseudomonas major evolutionary groups reveals species-specific adaptations for Pseudomonas aeruginosa and Pseudomonas chlororaphis. Diversity, 12.",{"doi":642},"10.3390\u002Fd12080289",{"id":21,"text":644,"url":21,"identifiers":645},"He, 2018, Heteroresistance to carbapenems in invasive Pseudomonas aeruginosa infections, Int. J. Antimicrob. Agents, 51, 413, 10.1016\u002Fj.ijantimicag.2017.10.014",{"doi":646},"10.1016\u002Fj.ijantimicag.2017.10.014",{"id":21,"text":648,"url":21,"identifiers":649},"Li, 2018, Diallyl disulfide from garlic oil inhibits virulence factors of Pseudomonas aeruginosa by inactivating key quorum sensing genes, Appl. Microbiol. Biotechnol., 102, 7555, 10.1007\u002Fs00253-018-9175-2",{"doi":650},"10.1007\u002Fs00253-018-9175-2",{"id":21,"text":652,"url":21,"identifiers":653},"Pang, 2019, Antibiotic resistance in Pseudomonas aeruginosa: Mechanisms and alternative therapeutic strategies, Biotechnol. Adv., 37, 177, 10.1016\u002Fj.biotechadv.2018.11.013",{"doi":654},"10.1016\u002Fj.biotechadv.2018.11.013",{"id":21,"text":656,"url":21,"identifiers":657},"Tacconelli, 2018, Discovery, research, and development of new antibiotics: The WHO priority list of antibiotic-resistant bacteria and tuberculosis, Lancet Infect. Dis., 18, 318, 10.1016\u002FS1473-3099(17)30753-3",{"doi":658},"10.1016\u002FS1473-3099(17)30753-3",{"id":21,"text":660,"url":21,"identifiers":661},"McLoone, 2016, Honey: A realistic antimicrobial for disorders of the skin, J. Microbiol. Immunol. Infect., 49, 161, 10.1016\u002Fj.jmii.2015.01.009",{"doi":662},"10.1016\u002Fj.jmii.2015.01.009",{"id":21,"text":664,"url":21,"identifiers":665},"Oryan, 2016, Biological properties and therapeutic activities of honey in wound healing: A narrative review and meta-analysis, J. Tissue Viability, 25, 98, 10.1016\u002Fj.jtv.2015.12.002",{"doi":666},"10.1016\u002Fj.jtv.2015.12.002",{"id":21,"text":668,"url":21,"identifiers":669},"Khan, 2018, Honey: Single food stuff comprises many drugs, Saudi J. Biol. Sci., 25, 320, 10.1016\u002Fj.sjbs.2017.08.004",{"doi":670},"10.1016\u002Fj.sjbs.2017.08.004",{"id":21,"text":672,"url":21,"identifiers":673},"Roshan, 2017, Antibacterial activity and chemical characteristics of several Western Australian honeys compared to manuka honey and pasture honey, Arch. Microbiol., 199, 347, 10.1007\u002Fs00203-016-1308-3",{"doi":674},"10.1007\u002Fs00203-016-1308-3",{"id":21,"text":676,"url":21,"identifiers":677},"Szweda, 2016, Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters, Lett. Appl. Microbiol., 62, 269, 10.1111\u002Flam.12541",{"doi":678},"10.1111\u002Flam.12541",{"id":21,"text":680,"url":21,"identifiers":681},"Grecka, K., Kuś, P.M., Worobo, R.W., and Szweda, P. (2018). Study of the anti-staphylococcal potential of honeys produced in Northern Poland. Molecules, 23.",{"doi":682},"10.3390\u002Fmolecules23020260",{"id":21,"text":684,"url":21,"identifiers":685},"Bucekova, M., Jardekova, L., Juricova, V., Bugarova, V., Di Marco, G., Gismondi, A., Leonardi, D., Farkasovska, J., Godocikova, J., and Laho, M. (2019). Antibacterial activity of different blossom honeys: New findings. Molecules, 24.",{"doi":686},"10.3390\u002Fmolecules24081573",{"id":21,"text":688,"url":21,"identifiers":689},"Bucekova, M., Bugárová, V., Godocikova, J., and Majtan, J. (2020). Demanding new honey qualitative standard based on antibacterial activity. Foods, 9.",{"doi":690},"10.3390\u002Ffoods9091263",{"id":21,"text":692,"url":21,"identifiers":693},"Anthimidou, 2013, Antibacterial activity of Greek and Cypriot honeys against Staphylococcus aureus and Pseudomonas aeruginosa in comparison to manuka honey, J. Med. Food, 16, 42, 10.1089\u002Fjmf.2012.0042",{"doi":694},"10.1089\u002Fjmf.2012.0042",{"id":21,"text":696,"url":21,"identifiers":697},"Stagos, 2018, Antibacterial and antioxidant activity of different types of honey derived from Mount Olympus in Greece, Int. J. Mol. Med., 42, 726",{},{"id":21,"text":699,"url":21,"identifiers":700},"Tsavea, 2019, Antibacterial activity of honeys produced in Mount Olympus area against nosocomial and foodborne pathogens is mainly attributed to hydrogen peroxide and proteinaceous compounds, J. Apic. Res., 58, 1, 10.1080\u002F00218839.2019.1649570",{"doi":701},"10.1080\u002F00218839.2019.1649570",{"id":21,"text":703,"url":21,"identifiers":704},"Kwakman, 2012, Antibacterial components of honey, IUBMB Life, 64, 48, 10.1002\u002Fiub.578",{"doi":705},"10.1002\u002Fiub.578",{"id":21,"text":707,"url":21,"identifiers":708},"Nolan, V.C., Harrison, J., and Cox, J. (2019). Dissecting the antimicrobial composition of honey. Antibiotics, 8.",{"doi":709},"10.3390\u002Fantibiotics8040251",{"id":21,"text":711,"url":21,"identifiers":712},"Jenkins, 2011, Effect of manuka honey on the expression of universal stress protein A in methicillin- resistant Staphylococcus aureus, Int. J. Antimicrob. Agents, 37, 373, 10.1016\u002Fj.ijantimicag.2010.11.036",{"doi":713},"10.1016\u002Fj.ijantimicag.2010.11.036",{"id":21,"text":715,"url":21,"identifiers":716},"Sindi, 2019, Anti-biofilm effects and characterisation of the hydrogen peroxide activity of a range of Western Australian honeys compared to manuka and multifloral honeys, Sci. Rep., 9, 17666, 10.1038\u002Fs41598-019-54217-8",{"doi":717},"10.1038\u002Fs41598-019-54217-8",{"id":21,"text":719,"url":21,"identifiers":720},"Roberts, 2015, Manuka honey reduces the motility of Pseudomonas aeruginosa by suppression of flagella-associated genes, J. Antimicrob. Chemother., 70, 716, 10.1093\u002Fjac\u002Fdku448",{"doi":721},"10.1093\u002Fjac\u002Fdku448",{"id":21,"text":723,"url":21,"identifiers":724},"Ahmed, 2019, Low concentrations of local honey modulate Exotoxin A expression, and quorum sensing related virulence in drug-resistant Pseudomonas aeruginosa recovered from infected burn wounds, Iran J. Basic Med. Sci., 22, 568",{},{"id":21,"text":726,"url":21,"identifiers":727},"Nikolopoulos, C. (1965). Morphology and Biology of the Species Marchalina Hellenica (Gennadius) (Hemiptera, Margarodidea-Coelostomidiinae), Agricultural College of Athens.",{},{"id":21,"text":729,"url":21,"identifiers":730},"Pukkala, 2014, Integrating pine honeydew honey production into forest management optimization, Eur. J. For. 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Chem., 14, 1",{},{"id":990,"createTime":991,"updateTime":991,"relativeEntities":992,"slug":993,"properties":994,"entityType":152,"verifyStatus":153,"verifyTime":991,"verifyNote":154,"syncStatus":20,"languages":1010,"translateLanguages":21,"viewCount":22,"primaryUrl":1011,"fullTextUrl":21,"authors":1012,"publicationType":235,"publisherRelationship":1159,"citationCount":1191,"citationInfo":1192,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":1199,"isForceReanalyzing":412},"0897f87f-1b24-4ae9-a536-b5401f429849","2024-10-11T21:03:22.980+00:00",[],"Current-Insights-into-Monitoring-Bioaccumulation-and-Potential-Health-Effects-of-Microplastics-Present-in-the-Food-Chain",{"mag":995,"keywords":997,"pmc":998,"openalex":1000,"abstract":1002,"title":1004,"pm":1006,"doi":1008},{"VOID":996},"3000095183",{},{"VOID":999},"7022559",{"VOID":1001},"W3000095183",{"EN":1003},"\u003Cjats:p>Microplastics (MPs) are considered an emerging issue as environmental pollutants and a potential health threat. This review will focus on recently published data on concentrations in food, possible effects, and monitoring methods. Some data are available on concentrations in seafood (fish, bivalves, and shrimps), water, sugar, salt, and honey, but are lacking for other foods. Bottled water is a considerable source with numbers varying between 2600 and 6300 MPs per liter. Particle size distributions have revealed an abundance of particles smaller than 25 µm, which are considered to have the highest probability to pass the intestinal border and to enter the systemic circulation of mammals. Some studies with mice and zebrafish with short- or medium-term exposure (up to 42 days) have revealed diverse results with respect to both the type and extent of effects. Most notable modifications have been observed in gut microbiota, lipid metabolism, and oxidative stress. The principal elements of MP monitoring in food are sample preparation, detection, and identification. Identified data gaps include a lack of occurrence data in plant- and animal-derived food, a need for more data on possible effects of different types of microplastics, a lack of in silico models, a lack of harmonized monitoring methods, and a further development of quality assurance.\u003C\u002Fjats:p>",{"EN":1005},"Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food Chain",{"VOID":1007},"31936455",{"VOID":1009},"10.3390\u002Ffoods9010072",[156],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F9\u002F1\u002F72",[1013,1035,1052,1069,1086,1103,1120,1137],{"id":1014,"sortIndex":22,"researcher":21,"roles":1015,"affiliations":1016,"properties":1028},"7b7c9ac1-1946-4110-b408-3d73dd55af23",[],[1017],{"id":1018,"sortIndex":22,"affiliation":1019,"properties":21},"67e16eb4-3bfd-46c8-8afc-ab127ab096c4",{"id":1020,"createTime":1021,"updateTime":1022,"relativeEntities":1023,"slug":1024,"properties":1025,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"28767f75-ce7d-4b4a-8689-10159e8b2f6f","2023-12-29T11:57:34.005+00:00","2024-10-11T21:03:22.999+00:00",[],"Wageningen-Food-Safety-Research-Part-of-Wageningen-University-Research-P-O-Box-230-6700-AE-Wageningen-the-Netherlands",{"title":1026},{"VI":1027},"Wageningen Food Safety Research, Part of Wageningen University & Research, P.O. 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International Association for Feedingstuff Analysis, Available online: www.iag-micro.org.",{},{"id":1628,"createTime":1629,"updateTime":1629,"relativeEntities":1630,"slug":1631,"properties":1632,"entityType":152,"verifyStatus":153,"verifyTime":1629,"verifyNote":154,"syncStatus":20,"languages":1648,"translateLanguages":21,"viewCount":22,"primaryUrl":1649,"fullTextUrl":21,"authors":1650,"publicationType":235,"publisherRelationship":1712,"citationCount":1743,"citationInfo":1744,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":1749,"isForceReanalyzing":412},"4eed5bcd-d8d2-4b41-b614-f3b8be934752","2024-10-10T20:32:12.182+00:00",[],"Determination-of-Phenolic-Compounds-Procyanidins-and-Antioxidant-Activity-in-Processed-Coffea-arabica-L-Leaves",{"mag":1633,"keywords":1635,"pmc":1636,"openalex":1638,"abstract":1640,"title":1642,"pm":1644,"doi":1646},{"VOID":1634},"2971758640",{},{"VOID":1637},"6769686",{"VOID":1639},"W2971758640",{"EN":1641},"\u003Cjats:p>The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 °C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 °C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.\u003C\u002Fjats:p>",{"EN":1643},"Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves",{"VOID":1645},"31487835",{"VOID":1647},"10.3390\u002Ffoods8090389",[156],"https:\u002F\u002Fwww.mdpi.com\u002F2304-8158\u002F8\u002F9\u002F389",[1651,1672,1691],{"id":1652,"sortIndex":74,"researcher":21,"roles":1653,"affiliations":1654,"properties":1665},"7b7265ec-99e4-47c9-aa4f-bb7c75e83dc0",[],[1655],{"id":1656,"sortIndex":22,"affiliation":1657,"properties":21},"eec86fd1-e891-4525-aee5-1a88221dfd05",{"id":1658,"createTime":1659,"updateTime":1659,"relativeEntities":1660,"slug":1661,"properties":1662,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"cee90d8a-e93b-4125-bea2-4ab66544f2b1","2024-10-10T20:32:12.220+00:00",[],"Department-of-Biological-Science-and-Technology-National-Pingtung-University-of-Science-and-Technology-1-Shuefu-Road-Neipu-Pingtung-91202-Taiwan-Jlhsu-mail-npust-edu-tw-",{"title":1663},{"EN":1664},"Department of Biological Science and Technology, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91202, Taiwan. Jlhsu@mail.npust.edu.tw.",{"openalex":1666,"orcid":1668,"title":1670},{"VOID":1667},"A5013028260",{"VOID":1669},"https:\u002F\u002Forcid.org\u002F0000-0002-6771-6690",{"EN":1671},"Jue‐Liang Hsu",{"id":1673,"sortIndex":183,"researcher":21,"roles":1674,"affiliations":1675,"properties":1686},"5481e6ad-168f-4d35-9928-22ee383d6c69",[],[1676],{"id":1677,"sortIndex":22,"affiliation":1678,"properties":21},"d8e56ebe-bc94-4da1-b010-2f01c718dfc6",{"id":1679,"createTime":1680,"updateTime":1680,"relativeEntities":1681,"slug":1682,"properties":1683,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"0e118eb5-96c0-4b79-940b-a7e9f6bab029","2024-10-10T20:32:12.210+00:00",[],"Department-of-Biological-Science-and-Technology-National-Pingtung-University-of-Science-and-Technology-1-Shuefu-Road-Neipu-Pingtung-91202-Taiwan-tchuang-mail-npust-edu-tw-",{"title":1684},{"EN":1685},"Department of Biological Science and Technology, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91202, Taiwan. tchuang@mail.npust.edu.tw.",{"openalex":1687,"title":1689},{"VOID":1688},"A5100924298",{"EN":1690},"Tzou‐Chi Huang",{"id":1692,"sortIndex":22,"researcher":21,"roles":1693,"affiliations":1694,"properties":1705},"07230ed6-f028-4126-96a8-ee78322acbdb",[],[1695],{"id":1696,"sortIndex":22,"affiliation":1697,"properties":21},"68f6fe5e-9b8f-44ed-98a7-8d3dd7af8430",{"id":1698,"createTime":1699,"updateTime":1699,"relativeEntities":1700,"slug":1701,"properties":1702,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"2b8365e2-91ff-4a5a-b0cc-af2eb4dfb87b","2024-10-10T20:32:12.197+00:00",[],"Department-of-Tropical-Agriculture-and-International-Cooperation-National-Pingtung-University-of-Science-and-Technology-1-Shuefu-Road-Neipu-Pingtung-91201-Taiwan-samuchaya-n-gmail-com-",{"title":1703},{"EN":1704},"Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan. samuchaya.n@gmail.com.",{"openalex":1706,"orcid":1708,"title":1710},{"VOID":1707},"A5025423859",{"VOID":1709},"https:\u002F\u002Forcid.org\u002F0000-0001-8185-4398",{"EN":1711},"Samuchaya Ngamsuk",{"url":21,"publisher":1713,"properties":1737},{"id":6,"createTime":7,"updateTime":8,"relativeEntities":1714,"slug":10,"properties":1715,"entityType":19,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22,"subjectFields":1720,"manageAffiliations":1721,"indexDatabases":1722,"url":130,"thumbnailPath":21,"statistic":21,"gsStatistic":21,"type":21,"analyzePriority":21},[],{"country":1716,"issn":1717,"introduce":1718,"title":1719},{"VOID":13},{"VOID":15},{"EN":17},{"EN":10},[],[],[1723,1730],{"id":112,"indexDatabase":1724,"url":127,"indexYears":21,"academicFieldIds":1729,"indexDatabaseRanking":21},{"id":114,"createTime":115,"updateTime":116,"relativeEntities":1725,"label":1726,"description":1727,"key":123,"publicationTags":1728,"standard":21},[],{"EN":119,"VI":119},{"VI":121,"EN":122},[125,126],[129],{"id":89,"indexDatabase":1731,"url":102,"indexYears":103,"academicFieldIds":1736,"indexDatabaseRanking":110},{"id":91,"createTime":92,"updateTime":93,"relativeEntities":1732,"label":1733,"description":1734,"key":99,"publicationTags":1735,"standard":21},[],{"EN":96,"VI":96},{"EN":96,"VI":98},[101],[105,106,107,108,109],{"volume":1738,"pages":1740,"issue":1742},{"VOID":1739},"8",{"VOID":1741},"389",{"VOID":1186},67,{"total":1743,"publishYear":21,"statisticByYear":1745},{"2020":462,"2021":1746,"2022":1747,"2023":1194,"2024":1748},11,20,14,[1750,1754,1758,1761,1765,1768,1771,1775,1779,1782,1785,1789,1793,1797,1800,1804,1808,1812,1816,1819,1823,1827,1830,1834,1838,1841,1845,1849,1852,1856,1860,1864,1868,1871,1874,1878,1882,1886,1890,1894,1898,1902,1906,1910,1913,1917,1921],{"id":21,"text":1751,"url":21,"identifiers":1752},"Campa, 2012, A survey if mangiferin and hydroxycinnamic acid ester accumulation in coffee (coffea) leaves biological implications and uses, Ann. 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Commun., 10, 3092, 10.1038\u002Fs41467-019-10969-5",{"doi":2325},"10.1038\u002Fs41467-019-10969-5",{"id":21,"text":2327,"url":21,"identifiers":2328},"Mandakovic, 2018, Structure and co-occurrence patterns in microbial communities under acute environmental stress reveal ecological factors fostering resilience, Sci. Rep., 8, 5875, 10.1038\u002Fs41598-018-23931-0",{"doi":2329},"10.1038\u002Fs41598-018-23931-0",{"id":2331,"createTime":2332,"updateTime":2332,"relativeEntities":2333,"slug":2334,"properties":2335,"entityType":152,"verifyStatus":153,"verifyTime":2351,"verifyNote":154,"syncStatus":20,"languages":2352,"translateLanguages":21,"viewCount":22,"primaryUrl":2353,"fullTextUrl":21,"authors":2354,"publicationType":235,"publisherRelationship":2448,"citationCount":2479,"citationInfo":2480,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":2482,"isForceReanalyzing":412},"d4c4dc70-56c7-4718-ab41-01a904f29f31","2024-11-26T20:20:33.171+00:00",[],"Nutritional-Profiling-and-Preliminary-Bioactivity-Screening-of-Five-Micro-Algae-Strains-Cultivated-in-Northwest-Europe",{"mag":2336,"keywords":2338,"pmc":2339,"openalex":2341,"abstract":2343,"title":2345,"pm":2347,"doi":2349},{"VOID":2337},"3173859061",{},{"VOID":2340},"8307025",{"VOID":2342},"W3173859061",{"EN":2344},"\u003Cjats:p>This study aimed to map the nutritional profile and bioactivities of five microalgae that can be grown in Northwest Europe or areas with similar cultivation conditions. Next to the biochemical composition, the in vitro digestibility of carbohydrates, proteins, and lipids was studied for Chlamydomonas nivalis, Porphyridium purpureum, Chlorella vulgaris, Nannochloropsis gaditana, and Scenedesmus species biomass. These microalgae were also assessed for their ability to inhibit the angiotensin-1-converting enzyme (ACE-1, EC 3.4.15.1), which is known to play a role in the control of blood pressure in mammals. Large differences in organic matter solubility after digestion suggested that a cell disruption step is needed to unlock the majority of the nutrients from N. gaditana and Scenedesmus species biomass. Significant amounts of free glucose (16.4–25.5 g glucose\u002F100 g dry algae) were detected after the digestion of C. nivalis, P. purpureum, and disrupted Scenedesmus. The fatty acid profiles showed major variations, with particularly high Ω-3 fatty acid levels found in N. gaditana (5.5 ± 0.5 g\u002F100 g dry algae), while lipid digestibility ranged from 33.3 ± 6.5% (disrupted N. gaditana) to 67.1 ± 11.2% (P. purpureum). C. vulgaris and disrupted N. gaditana had the highest protein content (45–46% of dry matter), a nitrogen solubility after digestion of 65–71%, and the degree of protein hydrolysis was determined as 31% and 26%, respectively. Microalgae inhibited ACE-1 by 73.4–87.1% at physiologically relevant concentrations compared to a commercial control. These data can assist algae growers and processors in selecting the most suitable algae species for food or feed applications.\u003C\u002Fjats:p>",{"EN":2346},"Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest 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Dublin, Ireland",{"openalex":2371,"title":2373},{"VOID":2372},"A5042782841",{"EN":2374},"Caoimhe Gargan",{"id":2376,"sortIndex":22,"researcher":21,"roles":2377,"affiliations":2378,"properties":2390},"13919f95-3b56-43d7-8a4f-6ec24cba422c",[],[2379],{"id":2380,"sortIndex":22,"affiliation":2381,"properties":21},"20f44857-8bc5-4f85-b12c-08edd5a7e692",{"id":2382,"createTime":2383,"updateTime":2384,"relativeEntities":2385,"slug":2386,"properties":2387,"entityType":73,"verifyStatus":20,"verifyTime":21,"verifyNote":21,"syncStatus":20,"languages":21,"translateLanguages":21,"viewCount":22},"b99b2564-2b07-403f-b7fd-8a106c19020d","2023-12-20T19:32:47.237+00:00","2024-11-26T20:20:33.183+00:00",[],"Flemish-Institute-for-Technological-Research-VITO-2400-Mol-Belgium",{"title":2388},{"VI":2389},"Flemish Institute for Technological Research (VITO), 2400 Mol, 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Foods, 65, 103770, 10.1016\u002Fj.jff.2019.103770",{"doi":2518},"10.1016\u002Fj.jff.2019.103770",{"id":21,"text":2520,"url":21,"identifiers":2521},"Cavonius, 2016, In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga, Food Funct., 7, 2016, 10.1039\u002FC5FO01144B",{"doi":2522},"10.1039\u002FC5FO01144B",{"id":21,"text":2524,"url":21,"identifiers":2525},"Bernaerts, T.M.M., Gheysen, L., Foubert, I., Hendrickx, M.E., and Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnol. 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ISO 12966-2:2017(en) Animal and Vegetable Fats And Oils—Gas Chromatography of Fatty Acid Methyl Esters—Part 2: Preparation of Methyl Esters of Fatty Acids. Available online: https:\u002F\u002Fwww.iso.org\u002Fobp\u002Fui\u002F#iso:std:iso:12966:-2:ed-2:v1:en.",{},{"id":21,"text":2543,"url":21,"identifiers":2544},"Soetemans, L., Gianotten, N., and Bastiaens, L. (2020). Agri-food side-stream inclusion in the diet of alphitobius diaperinus. Part 2: Impact on larvae composition. Insects, 11.",{"doi":2545},"10.3390\u002Finsects11030190",{"id":21,"text":2547,"url":21,"identifiers":2548},"Verspreet, J., Soetemans, L., and Bastiaens, L. (2020). Searching for appropriate storage conditions for short-term wet preservation of porphyridium purpureum. Appl. Sci., 10.",{"doi":2549},"10.3390\u002Fapp10238315",{"id":21,"text":2551,"url":21,"identifiers":2552},"Naozuka, 2003, Determination of chlorine, bromine and iodine in milk samples by ICP-OES, J. Anal. At. 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It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFSA recognized the high risk of food allergy over the world and established the necessity of developing new methodologies for its control. Consequently, accurate, sensitive, and fast detection methods for seafood allergy control and detection in food products are highly recommended. In this work, we present a comprehensive review of the applications of the proteomics methodologies for the detection and quantification of seafood allergens. For this purpose, two consecutive proteomics strategies (discovery and targeted proteomics) that are applied to the study and control of seafood allergies are reviewed in detail. 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Agromed., 24, 441, 10.1080\u002F1059924X.2019.1646685",{"doi":3543},"10.1080\u002F1059924X.2019.1646685",{"id":3545,"createTime":3546,"updateTime":3546,"relativeEntities":3547,"slug":3548,"properties":3549,"entityType":152,"verifyStatus":153,"verifyTime":3561,"verifyNote":154,"syncStatus":20,"languages":3562,"translateLanguages":21,"viewCount":22,"primaryUrl":3563,"fullTextUrl":21,"authors":3564,"publicationType":235,"publisherRelationship":3710,"citationCount":268,"citationInfo":3740,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":3742,"isForceReanalyzing":412},"f6c77528-a688-4c3c-af55-ade00cf4ea4d","2025-02-07T19:38:46.670+00:00",[],"Improvement-in-Emulsifying-Capacity-of-Goose-Liver-Protein-Treated-by-pH-Shifting-with-Addition-of-Sodium-Tripolyphosphate-and-Its-Proteomics-Analysis",{"keywords":3550,"openalex":3551,"abstract":3553,"title":3555,"pm":3557,"doi":3559},{},{"VOID":3552},"W4307266205",{"EN":3554},"\u003Cjats:p>Goose liver isolate treated by pH shifting and pH shifting\u002Fnon-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting was not a good choice to be an emulsifier in a neutral environment, and non-enzyme phosphorylation inhibited the negative effects of pH shifting treatment and improved protein properties. The results of proteomics showed that the identified proteins in the interfacial layer belong to hydrophilic proteins. Non-enzyme phosphorylation increased the abundances of most proteins due to ion strength, including some phosphorylated proteins. Correlation analysis indicated that protein solubility was highly positively related with S0, intrinsic fluorescence, total sulfhydryl, free sulfhydryl, A0A0K1R5T3, R0KA48, R0KFP7, U3J1L1, P01989, R0JSM9, and R0LAD1, and was also highly negatively related with particle size and R0M210, R0M714, and R0LFA3. The emulsifying activity index (EAI) demonstrated highly positive correlation with protein solubility, and was correlated with R0JKI4, R0KK84, R0L1Y3, R0LCM7, A0A068C605, and U3IW62.\u003C\u002Fjats:p>",{"EN":3556},"Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics 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Int., 44, 2955, 10.1016\u002Fj.foodres.2011.07.003",{"doi":3959},"10.1016\u002Fj.foodres.2011.07.003",{"id":21,"text":3961,"url":21,"identifiers":3962},"Nakai, 1984, Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties, J. Food Sci., 49, 345, 10.1111\u002Fj.1365-2621.1984.tb12418.x",{"doi":3963},"10.1111\u002Fj.1365-2621.1984.tb12418.x",{"id":3965,"createTime":3966,"updateTime":3966,"relativeEntities":3967,"slug":3968,"properties":3969,"entityType":152,"verifyStatus":153,"verifyTime":3985,"verifyNote":154,"syncStatus":20,"languages":3986,"translateLanguages":21,"viewCount":22,"primaryUrl":3987,"fullTextUrl":21,"authors":3988,"publicationType":235,"publisherRelationship":4079,"citationCount":1195,"citationInfo":4110,"publishDate":21,"publishYear":21,"citationAnalyzeStatus":20,"lastCitationAnalyze":21,"indexDatabases":21,"openAccess":21,"references":4113,"isForceReanalyzing":412},"313618c8-eadf-4da1-a8bc-e77b46238b59","2024-11-26T18:52:30.819+00:00",[],"Amylose-Lipid-Complex-as-a-Fat-Replacement-in-the-Preparation-of-Low-Fat-White-Pan-Bread",{"mag":3970,"keywords":3972,"pmc":3973,"openalex":3975,"abstract":3977,"title":3979,"pm":3981,"doi":3983},{"VOID":3971},"3006524191",{},{"VOID":3974},"7073972",{"VOID":3976},"W3006524191",{"EN":3978},"\u003Cjats:p>Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.\u003C\u002Fjats:p>",{"EN":3980},"Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan 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