“…No persons with positive results were vegetarian; 97.4% of persons with positive results reported eating pork products. Consuming bacon (OR 3.0, 95% CI 1.7–5.5; p<0.0001), cured pork meats (OR 3.5, 95% CI 2.2–5.4; p<0.0001), and pigs’ liver (OR 2.9, 95% CI 1.0–8.3; p = 0.04) were significantly associated with HEV infection. …”
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“…The following descriptors were used: “Acoso escolar AND Enfermería”, “Bullying AND Nursing” and “Intimidação AND Enferma-gem”. …”
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“…Thermogravimetric analysis and high‐temperature X‐ray diffraction for SrCoO(3−δ), BaCoO(3−δ) and BaMnO(3−δ) perovskites and Ag(2)O and Cu(2)O references confirm the predicted performance of SrCoO(3−δ), which surpasses the performance of state‐of‐the‐art Cu(2)O at these conditions with an oxygen exchange capacity of 44 mmol [Formula: see text]  mol [Formula: see text] (−1) exchanged at 12.1 μmol [Formula: see text]  min(−1) g(−1) at 600–900 K. …”
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“…(1) Background: The red seaweed Palmaria mollis (PM), which has a bacon-like taste, is increasingly being included in Western diets. …”
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“…The article also discusses important milestones beginning from the first WSI scanner designed by Bacus to the Food and Drug Administration approval of the first digital pathology system for primary diagnosis in surgical pathology. …”
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“…Processed meat was often consumed: 37.8% of adults ate cold cuts, and 34.9% ate sausages and bacon 2–3 times a week. The consumption of red and processed meat in Poland was high and frequent. …”
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“…The historical pathway to this present dilemma that linked science to economic development can be illuminated by the efforts of four scientists, Francis Bacon at the dawn of the seventeenth century, James Lind in the 18(th) and Vannevar Bush and Abdel Omran in the 20(th). …”
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“…Indeed, several meat samples (bacon and swine fresh sausage) resulted in a higher nitrate concentration than the legal limit after cooking by grilling (eleven samples) or baking (five samples). …”
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“…In this study, nine strains of Halobacterium salinarum were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. …”
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“…Considering nitrite intake, the major sources were bacon (0.030 mg/kg bw/day) and coarsely minced cooked sausages (0.0189 mg/kg bw/day). …”
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“…The NCI Thesaurus is produced by the Enterprise Vocabulary Services project, a collaborative effort between the NCI Center for Bioinformatics and the NCI Office of Communications, and is part of the caCORE infrastructure stack (http://ncicb.nci.nih.gov/NCICB/core). …”
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“…METHODS: Three cooking methods were used to cook sausages, loin ham, bacon, luncheon meat, and pressed ham, in order to investigate the effect of cooking, storage, and reheating on total cholesterol and on the formation of COPs. …”
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“…Asymptomatic patients with CACSs of zero do not require CCTA, and thereby avoid unnecessary radiation exposure.…”
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“…HEV RNA detection was negative for rib, bacon, lean ham, and loin samples. These findings indicate that pig meat could be considered as a low risk material for foodborne HEV infection.…”
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“…The results of the present study show that among the foods most negatively perceived in the UGC are bacon, sugar, processed foods, red meat, and snacks. …”
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“…Ionomer solutions were subjected to ultrasonication at fixed ultrasonic frequencies (f = 26 and 42 kHz) and acoustic power (P(acous) = 2.1 – 10.6 W) in a laboratory-grade ultrasonication bath, and a probe ultrasonicator; both commonly employed in catalyst ink preparation in research laboratory scale. …”
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“…The effect is much larger than that seen on static or moving probes (induced motion, Duncker, 1929; Wallach, Bacon, & Schulman, 1978). These flashed probes are often perceived with the separation they have in frame coordinates—a 100% effect (Özkan et al., 2021). …”
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