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Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK
Published 2021“…This study looks at the main stages of the food supply chain, and amasses the opportunities, challenges and trade-offs associated with surplus food redistribution to the UK economy. It highlights points in the food system where interventions can be made, to improve food’s circularity and sustainability potential. …”
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Quality improvement can decrease blood delivery turnaround time: Evidence from a single tertiary-care academic medical center
Published 2018“…The transport time significantly decreased from an initial majority of > 15 mins duration, to a majority of < 15 mins transport time after the second audit; there was a 50% improvement in 30 mins response time; and the percentage of requests processed in < 10 mins were significantly higher after the second audit. …”
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Awareness of disabilities in pharmacy program recruitment material: are we doing enough?
Published 2020“…INNOVATIONS in pharmacy. 2020;11(3). doi: https://doi.org/10.24926/iip.v11i3.3339.)…”
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Allergenicity of roasted peanuts treated with a non-human digestive protease
Published 2015“…The in vitro IgE-binding capacity of treated peanut extracts was determined by a competitive inhibition ELISA using pooled plasma of 10 peanut allergic patients. Samples with lower in vitro IgE-binding were used for human skin prick tests (SPTs) in peanut allergic individuals. …”
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Evidence of two mechanisms involved in Bacillus thuringiensis israelensis decreased toxicity against mosquito larvae: Genome dynamic and toxins stability
Published 2015“…The obtained results describe two main reasons of the decrease of B. thuringiensis israelensis insecticidal activity. …”
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Repositioning of the global epicentre of non-optimal cholesterol
Published 2020“…Here we pooled 1,127 population-based studies that measured blood lipids in 102.6 million individuals aged 18 years and older to estimate trends from 1980 to 2018 in mean total, non-HDL and HDL cholesterol levels for 200 countries. …”
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