Showing 181 - 200 results of 929 for search '"Staphylococcus aureus"', query time: 0.09s Refine Results
  1. 181

    Uji Daya Hambat Air Perasan Buah Jeruk Nipis (Citrus aurantifolia s.) Terhadap Pertumbuhan Bakteri Staphylococcus Aureus Secara In Vitro by Abdul Razak, Aziz Djamal, Gusti Revilla

    Published 2013-01-01
    “…Jerawat dan abses pada luka merupakan salah satu infeksi yang disebabkan oleh bakteri Staphylococcus aureus.<br />Tujuan Penelitian ini adalah untuk mengetahui daya hambat air perasan buah jeruk nipis (Citrus aurantifolia S.) terhadap pertumbuhan bakteri Staphylococcus aureus secara invitro. …”
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    Evaluation of Bacterial Load and Antibiotic Resistance Pattern of Staphylococcus aureus from Ready-to-Eat Raw Beef in Bahir Dar City, Ethiopia by Bizuneh Tsehayneh, Taddesse Yayeh, Birhan Agmas

    Published 2021-01-01
    “…Background. Staphylococcus aureus is one of the most important causes of food-borne intoxication and the most frequent antibiotic-resistant pathogen in the world. …”
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    Methicillin-Resistant Staphylococcus aureus: The Magnitude and Risk Factors among Patients Admitted to Tikur Anbessa Specialized Hospital, Addis Ababa, Ethiopia by Tewodros Tamire, Temesgen Eticha, Temesgen Bati Gelgelu

    Published 2021-01-01
    “…In healthcare facilities, a gradual increase in methicillin-resistant Staphylococcus aureus (MRSA) infections has been seen over the past 2 decades. …”
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    Green synthesis and characterization of NiO/Hydroxyapatite nanocomposites in the presence of peppermint extract and investigation of their antibacterial activities against Pseudomonas aeruginosa and Staphylococcus aureus by Ali Shakerimoghaddam, Hayder Jihad Majeed, Ali Jawad Hashim, May Jaleel Abed, Layth S. Jasim, Masoud Salavati-Niasari

    Published 2025-01-01
    “…For Staphylococcus aureus, the minimal inhibitory concentration (MIC) values for NiO, HAP, and NiO/HAP nanocomposites were determined to be of about 9.60, 13.03, and 3.41 mg/mL, respectively. …”
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    Staphylococcus aureus blocks host autophagy through circSyk/miR-5106/Sik3 axis to promote progression of bone infection. by Zhihao Chen, Qiyuan Jin, Jinqi Zhong, Zonggang Xie, Qi Chen, Liubing Li, Jijie Li, Chenhao Zhao, Junfeng Wang, Xiaoying Tang, Mingxiao Han, Ru Li, Ziyuan Li, Zelei Tong, Min Wang, Hong Du, Haifang Zhang

    Published 2025-01-01
    “…Methicillin-resistant Staphylococcus aureus (S. aureus) and other emerging fully drug-resistant strains make the management of bone infections even more challenging. …”
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    Comparative In vitro antibacterial activity of nemonoxacin and other fluoroquinolones in correlation with resistant mechanisms in contemporary methicillin-resistant Staphylococcus aureus blood isolates in Taiwan by Pao -Yu Chen, Mao-Wang Ho, Po-Liang Lu, Hung-Jen Tang, Cheng Len Sy, Jann-Tay Wang, Taiwan Staphylococcus aureus Consortium (TSAC)

    Published 2025-01-01
    “…Abstract Background Nemonoxacin is a new quinolone with an antibacterial efficacy against methicillin-resistant Staphylococcus aureus (MRSA). Certain sequence types (STs) have been emerging in Taiwan, including fluoroquinolone-resistant ST8/USA300. …”
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    Coupling of an Au@AgPt nanozyme array with an micrococcal nuclease-specific responsiveness strategy for colorimetric/SERS sensing of Staphylococcus aureus in patients with sepsis by Xueqin Huang, Yingqi Yang, Hanlin Zhou, Liping Hu, Annan Yang, Hua Jin, Biying Zheng, Jiang Pi, Jun Xu, Pinghua Sun, Huai-Hong Cai, Xujing Liang, Bin Pan, Junxia Zheng, Haibo Zhou

    Published 2025-02-01
    “…Herein, we developed a close-packed and ordered Au@AgPt array coupled with a cascade triggering strategy for surface-enhanced Raman scattering (SERS) and colorimetric identification of the Staphylococcus aureus biomarker micrococcal nuclease (MNase) in serum samples. …”
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  20. 200

    Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time by Subash Shrestha, Michelle Riemann, Vijay K. Juneja, Abhinav Mishra

    Published 2025-02-01
    “…USDA FSIS recommends meat dwell ≤6 h during cooking from 10 to 54.4 °C to limit the growth of Staphylococcus aureus and prevent its production of heat-stable enterotoxins. …”
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