Elife Limo

Intracranial EEG

This book offers the first, comprehensive guide to planning and conducting intracranial EEG studies, and analyzing intracranial EEG data. The chapters address core questions in the field of intracranial EEG research. They are written by internationally recognized experts in the domain of intracranial EEG and acknowledge the heterogeneity of approaches in this field. The particular format of the book allows readers to find clear guidelines, hands-on expertise and invaluable background information for planning and conducting state-of-the-art intracranial EEG research projects. Besides offering a reference guide to newcomers in the field, it also provides scholarly information for the more experienced researcher and inspiration for the expert. The book covers a wide range of topics, with a special emphasis on aspects in which intracranial EEG data differ from other types of data in the cognitive neurosciences. It discusses typical patient characteristics and implantation schemes, ethical issues, and practical considerations for planning and running intracranial EEG experiments. It addresses signal characteristics and the physiological background of oscillatory and non-oscillatory aspects of intracranial EEG signals. It describes complex pre-processing steps such as advantages and disadvantages of different referencing schemes, and how to identify the location of electrodes. In addition, it answers specific questions on data processing, addressing core aspects of statistical analysis, and suggesting guidelines for data presentation. Further, it covers advanced topics such as causal interventions (i.e. deep brain stimulation), acquisition and analysis of single-unit data and multimodal recordings, and discusses important future challenges and opportunities in the field of intracranial EEG research.

The Microbiological Quality of Food

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

Enucleame[n]ta Biblie