This study investigates the status of portal implementation in the academic world. A two-stage cluster analysis was used to divide the sample colleges and universities into three groups (Internal Focus Implementers, External Focus Implementers and Starters) based on the portal features implemented by each school. The differences among the three groups were assessed based on the type of school a...

The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of Penicillium...

RT-PCR assays for detection of BRSV, based on four different sets of primers were optimized and evaluated for their sensitivity and specificity. Primers used in this study were specific for genes encoding three BRSV proteins, nucleoprotein N and glycoproteins F and G. Our results indicated that RT-PCR with primers B7:B8 for G protein was the most efficient in detecting BRSV. Starters B7:B8 reac...

Parental knowledge of, and attitudes towards, immunisation and the diseases that vaccines protect against are important determinants of a decision to vaccinate children. This study addresses parents’ beliefs and perceptions about childhood immunisation and identifies potential and existing barriers. Focus groups and one-onone interviews were held with New Zealand European and Maori mothers of s...

Despite their negligible mass the microbial agents, starters and non starters, play a profound role in the characterization of the fermented foods in terms of chemical and sensorial properties. In fact, fermented foods may be defined as foods processed through the activity of microorganisms. Fermentation processes take a special place in the evolution of human cuisine, by altering the taste exp...