Results 201 to 210 of about 947,788 (251)

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

open access: yesPhytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy   +3 more
wiley   +1 more source

Total synthesis and structural characterization of a novel protein scaffold from the snail Biomphalaria glabrata

open access: yesProtein Science, Volume 35, Issue 9, September 2026.
Abstract Disulfide‐rich miniproteins constitute compact and highly stable scaffolds of growing interest for molecular and structural engineering. Schistosomins are ~80‐residue proteins conserved across gastropods that form a long‐standing orphan family whose structure and biological roles have remained unknown.
Oleg Melnyk   +13 more
wiley   +1 more source

Limited evidence for soil enzyme activities mediating C:N discrepancies between microbial biomass and organic matter in year 145 of a maize‐based agroecosystem experiment

open access: yesSoil Science Society of America Journal, Volume 90, Issue 5, September/October 2026.
Abstract Soil microbial biomass (MB) generally exhibits a narrower C:N than soil organic matter (SOM), creating a stoichiometric discrepancy hypothesized to be reconciled in part by C‐ and N‐acquiring enzyme activities. We used soils from an at‐equilibrium long‐term experiment to evaluate the degree to which MB C:N plasticity and enzyme activities ...
Tianze Song   +5 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

open access: yesSustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma   +3 more
wiley   +1 more source

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