Adoption of Point-of-Use Chlorination for Household Drinking Water Treatment: A Systematic Review

Yoshika S. Crider, Miki Tsuchiya, Magnifique Mukundwa +2

Environmental Health Perspectives

Child Nutrition and Water Access

Although prior research has shown that POU chlorine products improve health when correctly and consistently used, a reliance on individual adoption for effective treatment is unlikely to lead to the...

DOI →

2023Academic literature31 citations7 claims extracted Open Access

Lactobacillus rhamnosus GG Promotes Recovery of the Colon Barrier in Septic Mice through Accelerating ISCs Regeneration

Lufang Chen, Shumin Li, Chunting Peng +4

Research Library

Adoption of Point-of-Use Chlorination for Household Drinking Water Treatment: A Systematic Review

Lactobacillus rhamnosus GG Promotes Recovery of the Colon Barrier in Septic Mice through Accelerating ISCs Regeneration

A catalog of bacterial reference genomes from cultivated human oral bacteria

Food waste quantities and composition in Polish households

Development of infrared-assisted hybrid solar dryer for drying pineapple slices: Investigation of drying characteristics, mass transfer parameters, and quality attributes

The rheological/interfacial behavior and stability properties of nanoemulsions prepared using whey protein-carboxymethyl chitosan conjugates

A Compiled Update on Nutrition, Phytochemicals, Processing Effects, Analytical Testing and Health Effects of Chenopodium album: A Non-Conventional Edible Plant (NCEP)

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Copper and Diabetes: Current Research and Prospect

Effective mitigation in the amount of acrylamide through enzymatic approaches

A Critical Review on Akkermansia muciniphila: Functional Mechanisms, Technological Challenges, and Safety Issues

A review of solar and solar‐assisted drying of fresh produce: state of the art, drying kinetics, and product qualities

Volatile characterization of crude and refined walnut oils from aqueous enzymatic extraction by GC-IMS and GC-MS

Pathogenicity and virulence of <i>Shigella sonnei</i> : A highly drug-resistant pathogen of increasing prevalence

Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations

An Intelligence Cattle Reidentification System Over Transport by Siamese Neural Networks and YOLO

Nanoparticle-Mediated Delivery of Flavonoids: Impact on Proinflammatory Cytokine Production: A Systematic Review

Population-level annotation of lncRNAs in Arabidopsis reveals extensive expression variation associated with transposable element–like silencing

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds

Correlation analysis on physicochemical and structural properties of sorghum starch

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures

Examining young Chinese consumers’ engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity

Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa

Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage

The safety and technological properties of Bacillus velezensis DMB06 used as a starter candidate were evaluated by genome analysis

The Therapeutic Relevance of Urolithins, Intestinal Metabolites of Ellagitannin-Rich Food: A Systematic Review of In Vivo Studies

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)

Preserving the food preservation legacy

Optimization of encapsulation of stevia glycosides through electrospraying and spray drying

Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

Mechanical action on the development of dough and its influence on rheological properties and protein network structure

Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination

Lactococcus garvieae FUA009, a Novel Intestinal Bacterium Capable of Producing the Bioactive Metabolite Urolithin A from Ellagic Acid

Effects of Regular Brazil Nut (Bertholletia excelsa H.B.K.) Consumption on Health: A Systematic Review of Clinical Trials

Association of starch crystalline pattern with acetylation property and its influence on gut microbota fermentation characteristics

Steam bread made by superfine purple corn flour: Texture characteristics and in vitro starch digestibility

Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium

Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Oil body-based one-step multiple phases and hybrid emulsion gels stabilized by sunflower wax and CMC: Application and optimization in 3D printing

Structural transformation and oil absorption of starches with different crystal types during frying

Carbohydrate-based functional ingredients derived from starch: Current status and future prospects

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties