Results 21 to 30 of about 5,312,824 (314)

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality [PDF]

open access: yesAsian-Australasian Journal of Animal Sciences, 2017
Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens were
Muhan Zhang   +7 more
doaj   +1 more source

Effects of CO2 Injury on the Flavor Quality of Actinidia arguta

open access: yesShipin gongye ke-ji, 2023
In this study, "Longcheng No.2" Actinidia arguta, electronic nose, and headspace solid phase microextraction combined with gas chromatography-mass spectrometry were used to investigate the effects of CO2 injury on the flavor quality of Actinidia arguta ...
Peng ZHANG   +3 more
doaj   +1 more source

Comparative study of the smoke emissions from fine-cut tobacco blends depending on the characteristics of the used RYO/MYO cigarette materials [PDF]

open access: yesBIO Web of Conferences, 2022
The European tobacco market has experienced significant changes in the last years – with the introduction of new tobacco products and the increased consumption of certain traditional products.
Peeva Silvia   +2 more
doaj   +1 more source

Use of LC-Orbitrap MS and FT-NIRS with multivariate analysis to determine geographic origin of Boston butt pork

open access: yesInternational Journal of Food Properties, 2022
To avoid fraudulent practices, LC-Orbitrap and FT-NIRS combined with multivariate analysis was used to distinguish between 53 Korean and foreign Boston butt samples; forty were used to establish the calibration model and 13 were used as an external ...
Lee Ji Hye   +4 more
doaj   +1 more source

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

open access: yesInternational Journal of Food Properties, 2018
A series of starch–fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain
Lan Wang   +9 more
doaj   +1 more source

Increasing water productivity in agriculture. [PDF]

open access: yes, 2013
Increasing water productivity is an important element in improved water management for sustainable agriculture, food security and healthy ecosystem functioning. Water productivity is defined as the amount of agricultural output per unit of water depleted, and can be assessed for crops, trees, livestock and fish.
Descheemaeker, Katrien   +10 more
openaire   +3 more sources

In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against Acinetobacter johnsonii

open access: yesFoods, 2022
This study aimed to investigate the antibacterial properties and mechanisms of a high-voltage static electric field (HVEF) in Acinetobacter johnsonii, which were assessed from the perspective of biochemical properties and stress-related genes.
Han Huang   +11 more
doaj   +1 more source

COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES

open access: yesHarčova Nauka ì Tehnologìâ, 2023
Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded
H. Fataliyev   +9 more
doaj   +1 more source

Production of Acrylamide in Agricultural Products by Cooking

open access: yesJournal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2004
Some model studies were performed using various agricultural Products, to clarify the relation between cooking conditions and production of acrylamide (AA). Disc chips made from dried mashed potato, corn meal, wheat flour, rice flour (jyohshin-ko) and glutinous rice flour (shiratama-ko), and dried sesame (arai-goma) and dried almond were baked at 120 ...
TAKATSUKI, Satoshi   +3 more
openaire   +3 more sources

ABL kinase‐dependent phosphorylation of SH proteins promotes their direct interaction with CRK family SH2 domains

open access: yesFEBS Letters, EarlyView.
CT10 regulator of kinase (CRK) and CRK‐Like (CRKL) are signaling adaptors driving cell adhesion, motility, differentiation, and proliferation. SH2‐domain containing (SH) proteins are enriched in YXXP motifs which when phosphorylated create preferred binding sites for CRK family SH2 domains.
Phoebe M. Cousens   +8 more
wiley   +1 more source

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