background: one of the most critical problems in the field of water and food pollution is the heavy metal pollution. agricultural products are exposed to this type of contamination through wastewater; industrial activity and population pollutions are also in its area. since the plant in the affected areas can directly enter heavy metals into the food chain, so, it is important to check their le...

background: salmonella typhimurium is one of the most important species of salmonella that is intracellular parasite and attacks host mucus membrane. these bacteria can cause gastroenteritis, and their main transmission route is water, poultry, meat, egg, and raw food. the aim of this study was to detect three virulence genes associated with s. typhimurium named inva, stm4497, and flic183 genes...

The water used during handling and processing of milk products can be potential sources of microbial contamination with possible negative consequences on food safety. Especially, the water used in keeping the hygiene of milking and milk storage utensils is crucial to keep the quality and safety of the products. Therefore, the current study was designed to assess the bacteriological quality of w...

Photoplethysmography (PPG) devices are widely used for monitoring cardiovascular function. However, these devices require skin contact, which restricts their use to at-rest short-term monitoring. Photoplethysmographic imaging (PPGI) has been recently proposed as a non-contact monitoring alternative by measuring blood pulse signals across a spatial region of interest. Existing systems operate in...

The Data Availability Statement appearing with the published article is incorrect. The correct Data Availability Statement should read: There are legal restrictions on the student outcome data. National Child Measurement Programme data was used as determined by the data sharing agreement with the then Information Centre of the National Health Service (NHS IC), now Health and Social Care Informa...

conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. in addition, they are accompanied with some technological complications and energy consumption. thus, food concentration processes are directed to non-thermal techniques or methods with reduced heat effects. superabsorbents are highly hydrophilic pol...