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Comparison of three molecular methods for the detection and speciation of Plasmodium vivax and Plasmodium falciparum
BackgroundAccurate diagnosis of Plasmodium spp. is essential for the rational treatment of malaria. Despite its many disadvantages, microscopic examination of blood smears remains the current "goldExpand
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Lactobacillus rhamnosus L34 and Lactobacillus casei L39 suppress Clostridium difficile-induced IL-8 production by colonic epithelial cells
BackgroundClostridium difficile is the main cause of hospital-acquired diarrhea and colitis known as C. difficile-associated disease (CDAD).With increased severity and failure of treatment in CDAD,Expand
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Comparison of three molecular methods for the detection and speciation of Plasmodium vivax and Plasmodium falciparum
Accurate diagnosis of Plasmodium spp. is essential for the rational treatment of malaria. Despite its many disadvantages, microscopic examination of blood smears remains the current "gold standard"Expand
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Next-Generation Probiotics Targeting Clostridium difficile through Precursor-Directed Antimicrobial Biosynthesis
ABSTRACT Integration of antibiotic and probiotic therapy has the potential to lessen the public health burden of antimicrobial-associated diseases. Clostridium difficile infection (CDI) represents anExpand
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New Host-Directed Therapeutics for the Treatment of Clostridioides difficile Infection
Clostridioides difficile is a spore-forming anaerobic bacterium and the leading cause of antibiotic-associated colitis. With few therapeutic options and high rates of disease recurrence, the need toExpand
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Draft genome sequences and description of Lactobacillus rhamnosus strains L31, L34, and L35
Lactobacillus rhamnosus is a facultative, lactic acid bacterium in the phylum Firmicutes. Lactobacillus spp. are generally considered beneficial, and specific strains of L. rhamnosus are validatedExpand
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Effect of Smoking Materials on Histamine and 5-Hydroxymethyl- 2-Furfural in Mackerel (Scomber scombrus) Product
Hot-smoking is one of the smoking methods often used to preserve foods by exposing food to smoke from burning or smoldering material such a wood. During the storage of smoked products, measurement ofExpand