Publications by authors named "R Erandie Ediriweera De Silva"

Silver nanoparticles are recognized for potent antimicrobial properties against pathogenic bacteria, crucial in addressing the severity of leptospirosis, where an ideal treatment is lacking. This study focuses on assessing the antimicrobial efficacy of silver-doped zinc oxide nanoparticles (ZnO:9Ag) on standard Leptospira spp. strains (six species and ten serovars).

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Background: This study aimed to produce, characterize, and apply a biosurfactant as a bioremediation tool for oil-contaminated coastal environments.

Methods: The biosurfactant was produced in a medium containing 5.0% corn steep liquor and 1.

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Background: We aimed to describe a 2-year outcome of eyes managed by practitioners benchmarked using a funnel plot by their frequency of treatment using vascular endothelial growth factor (VEGF) inhibitors for naive retinal vein occlusion (RVO).

Methods: A multicentre, international, observational study of 29 doctors in 12 countries managing 1110 eyes with RVO commencing VEGF inhibitors between 1 January 2012-2022 tracked in the Fight Retinal Blindness! registry.

Results: We identified 3 outlying 'intensive' practitioners (managing 350/1110 eyes [32%]), 22 'typical' practitioners (604/1110, [54%]) and 4 outlying 'relaxed' practitioners (156/1110, [14%]) with respective 24-month outcomes in Branch and Central RVO including the primary outcome, mean adjusted change in visual acuity (VA) in BRVO: +16.

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Recent research has revealed the calcium signaling significance in the production of cellulases in . While vacuoles serve as the primary calcium storage within cells, the function of vacuolar calcium transporter proteins in this process remains unclear. In this study, we conducted a functional characterization of four vacuolar calcium transport proteins in .

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Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels.

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