Effect of Hyacinth Treatment by Hydrogen Peroxide Stabilized with Silver and Some Fungicides on the Fungal Infection of Substrate and Bulbs and on Plant Growth and Development by Adam T. Wojdyła, Jacek S. Nowak, Jan Bocianowski, Jacek Wiśniewski, Emilia Waszkiewicz

“…The effect of the treatment on the development of fungi on the bulbs and substrate was evaluated during rooting in the refrigerated storerooms and after placement in the greenhouse. …”
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Indoor air quality control at national-level regulations: A special case in Indonesia by Ahmad Gamal, Hisyam Yusril Hidayat, IGAA Maharani, Mardianto Natanael Wangkanusa, Budihardjo Budihardjo, Muhammad Idrus Alhamid, Nasruddin Nasruddin, Heri Hermansyah

“…Materials and methods: IAQ regulations from various nations worldwide were studied along with the international standards: The American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE), and World Health Organization (WHO). …”
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Attenuation of Hyperlipidemia by Medicinal Formulations of <i>Emblica officinalis</i> Synergized with Nanotechnological Approaches by Puttasiddaiah Rachitha, Krupashree Krishnaswamy, Renal Antoinette Lazar, Vijai Kumar Gupta, Baskaran Stephen Inbaraj, Vinay Basavegowda Raghavendra, Minaxi Sharma, Kandi Sridhar

“…It is used frequently in Indian medicine as a restorative, diuretic, liver tonic, refrigerant, stomachic, laxative, antipyretic, hair tonic, ulcer preventive, and for the common cold and fever. …”
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Assessment of the Chemical and Microbiological Quality of Some Cheese Assortment in Egypt: Highlighting the incidence of multidrug-resistant Staphylococcus Species by Mostafa Shawki, Eman Abdel-Latif, Samah Darwish, Adel Saudi, Zeinab Ali

“…One of the common problems that consumers face when buying these cheeses from the Egyptian market is the bad odour that shortly develops after purchase even though they are refrigerated. This problem may indicate a high bacterial count in the cheese or the presence of undesirable microorganisms. …”
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Characterization of Bacteriophage cd2, a Siphophage Infecting Carnobacterium divergens and a Representative Species of a New Genus of Phage by Angelle P. Britton, Kaitlyn A. Visser, Véronique M. A. Ongenae, Peipei Zhang, Heather Wassink, Thomas A. Doerksen, Catherine A. Welke, Karlene H. Lynch, Marco J. van Belkum, Jonathan J. Dennis, Xianqin Yang, Dennis Claessen, Ariane Briegel, Leah A. Martin-Visscher

“…ABSTRACT Carnobacterium divergens is frequently isolated from natural environments and is a predominant species found in refrigerated foods, particularly meat, seafood, and dairy. …”
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Bioactive Compounds and In Vitro Antioxidant and Anticoccidial Activities of <i>Opuntia ficus-indica</i> Flower Extracts by Meriem Amrane-Abider, Mirela Imre, Viorel Herman, Nedjima Debbou-Iouknane, Salima Zemouri-Alioui, Souad Khaled, Cilia Bouiche, Cristina Nerín, Ulaș Acaroz, Abdelhanine Ayad

“…A domestic microwave was used with a refrigerant to condense the vapors generated during the extraction. …”
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Seropositivity of Anti-<i>Toxoplasma gondii</i> and Anti-<i>Neospora caninum</i> Antibodies in Cattle Intended for Human Consumption in an Amazonian Area of North Brazil by Victor Hugo Alves Sousa Formiga, Felipe Boniedj Ventura Alvares, Mariana Moreira Anjos, Jefferson Vieira Freitas, Daiane Peixer Silva, Roberta Nunes Parentoni, Arthur Willian Lima Brasil, Gláucia Diojânia Azevêdo Medeiros, Thais Ferreira Feitosa, Vinícius Longo Ribeiro Vilela

“…The samples were identified, refrigerated and sent for serological analyses via IFAT (Immunofluorescent Antibody Test). …”
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The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage by Lina Zong, Maolin Lu, Wenqiong Wang, Yunchao Wa, Hengxian Qu, Dawei Chen, Yang Liu, Yi Qian, Qingyang Ji, Ruixia Gu

“…This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. …”
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The correlation between the frequent intake of dietary migraine triggers and increased clinical features of migraine (analytical cross-sectional study from Egypt) by Abdel-Ghaffar I. Fayed, Hossam Emam, Alyaa N. Abdel-Fattah, Reham M. Shamloul, Thanaa A. Elkholy, Ensaf M. Yassen, Eman Hamdy, Mohie-eldin T. Mohamed, Mahrous I. Seddeek, Elsayed Abed

“…Our participants reported that the fried meat, fried chicken, processed meats, fava beans, falafel, aged cheese “Pottery salted cheese” and “Rummy cheese”, salted-full fatty cheese “Damietta cheese”, citrus fruits, tea, coffee, soft drinks, nuts, pickles, chocolate, canned foods, sauces, ice cream, smoked herring, in addition to the stored food in the refrigerator for many days were significantly associated with the diagnosis of chronic migraine CM compared to episodic migraine (EM). …”
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Energy, exergy, and exergoeconomic analysis of power generation cycle based on independent geothermal and solar energy by M. Vajdi, N. G‌h‌a‌s‌e‌m‌z‌a‌d‌e‌h, V. Behnoud, F. Sadegh Moghanlou

“…Organic Rankine Cycles (ORCs), which benefit working fluids like refrigerants, have been employed. These cycles are able to produce electricity from low-temperature energy sources. …”
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Food Safety Practices of Food Handlers in China and their Correlation with Self-reported Foodborne Illness by Yujuan Chen, Gaihong Wan, Jiangen Song, Jiajia Dai, Wei Shi, Lei Wang

“…The following food-safety practices correlated with self-reported foodborne diseases: (1) infrequently using 3-compartment sinks to separately clean different types of raw food materials (P < 0.05, OR = 2.312); (2) infrequently removing non-edible parts of aquatic products outside a specific room for food processing (P < 0.001, OR = 3.916); (3) infrequently immediately refrigerating cold dishes prepared in advance to be consumed later (P < 0.001, OR = 4.048); (4) often store perishable foods at 8–60°C in the indoor environment after cooking and before eating (P < 0.05, OR = 2.068); (5) infrequently reheating cooked perishable food stored at 8–60°C for more than 2 h before eating (P < 0.05, OR = 1.934); and (6) often storing raw and cooked food in the same container (P < 0.001, OR = 3.818). …”
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Evaluating the pH of Various Commercially Available Beverages in Pakistan: Impact of Highly Acidic Beverages on the Surface Hardness and Weight Loss of Human Teeth by Naresh Kumar, Faiza Amin, Danya Hashem, Sara Khan, Huma Zaidi, Sehrish Rahman, Tooba Farhan, Syed Junaid Mahmood, Muhammad Asif Asghar, Muhammad Sohail Zafar

“…Prior to evaluation, beverages were refrigerated or stored at room temperature in accordance with the manufacturers’ recommendations. …”
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Thermal characterization of heat source (sink) on hybridized (Cu–Ag/EG) nanofluid flow via solid stretchable sheet by Hussain Syed M., Eid Mohamed R., Prakash M., Jamshed Wasim, Khan Abbas, Alqahtani Haifa

“…To make a study of thermodynamic systems like heat engines and refrigerator systems, the governing equations were solved numerically with Keller-box methodology depending on the implicit finite-difference technique. …”
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Photoperiod and Melatonin Supplementation: Variable Effects on the Quality of Chilled Dog Semen by Olga Mitjana, Raquel Ausejo, Raquel Ausejo, Noelia Mendoza, Joaquin Miguel, Maria Teresa Tejedor, Ana Maria Garrido, Maria Victoria Falceto

“…Diluted semen was refrigerated at 5°C. On days 0, 1, 2, 3, and 6, sperm motility analyses were performed using a CASA system and hypoosmotic swelling test (HOST), osmotic resistance test (ORT), and flow cytometry analysis. …”
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Effects of an Eco-Friendly Sanitizing Wash on Spinach Leaf Bacterial Community Structure and Diversity by Sangay Tenzin, Abiodun D. Ogunniyi, Sergio Ferro, Permal Deo, Darren J. Trott

“…These wash alternatives do not significantly alter microbial community composition of RTE spinach leaves; however, storage at refrigerated temperature reduces bacterial species heterogeneity.…”
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Novel Functional Grape Juices Fortified with Free or Immobilized <i>Lacticaseibacillus rhamnosus</i> OLXAL-1 by Anastasios Nikolaou, Gregoria Mitropoulou, Grigorios Nelios, Yiannis Kourkoutas

“…On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 10⁹ cfu per share, with no spoilage noticed. …”
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Effects of process parameters in microwave-assisted extraction on the anthocyanin-enriched extract from Rhodomyrtus tomentosa (Ait.) Hassk and its storage conditions on the kinetic... by Tri Nhut Pham, Xuan Tien Le, Van Thinh Pham, Hoang Thien Le

“…A first-order kinetic model was also used to evaluate the variation of anthocyanin content during storage at different conditions, including 5 °C (refrigerator), 30 °C (room temperature), and 45 °C (incubator). …”
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Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition by Kang-Jin Jeong, Jin-Kyu Seo, Zubayed Ahamed, Youn Su Lee, Han-Sul Yang

“…In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. …”
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Acclimation of intertidal macroalgae Ulva prolifera to UVB radiation: the important role of alternative oxidase by Jinhui Xu, Xinyu Zhao, Yi Zhong, Tongfei Qu, Baixue Sun, Huanxin Zhang, Chengzong Hou, Zhipeng Zhang, Xuexi Tang, Ying Wang

“…The use of chlorofluorocarbons (CFCs) as refrigerants caused serious ozone depletion in the 1980s, and this had led to an increase in UVB. …”
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Blockchain-Modeled Edge-Computing-Based Smart Home Monitoring System with Energy Usage Prediction by Faiza Iqbal, Ayesha Altaf, Zeest Waris, Daniel Gavilanes Aray, Miguel Angel López Flores, Isabel de la Torre Díez, Imran Ashraf

“…The research proposes a blockchain-based smart home system that can continuously monitor IoT-enabled smart home appliances such as smart microwaves, dishwashers, furnaces, and refrigerators, among others. An approach based on machine learning was utilized to train the auto-regressive integrated moving average (ARIMA) model for energy usage prediction, which is provided in the user’s wallet, to estimate energy consumption and maintain user profiles. …”
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