Results 51 to 60 of about 641,219 (314)
Browning mechanism and process optimization during MaizeMaize KX7349 Drying
Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate.
Zhang, Chongxia +3 more
doaj +1 more source
Incorporating glass transition concepts to explain rice milling-quality reductions during the drying process [PDF]
Previous research has indicated that while drying rough rice using air temperatures above the glass transition temperature (Tg), head rice yield (HRY) reductions are incurred if a state transition occurs when severe intra-kernel moisture content (MC ...
Schluterman, Derek A. +1 more
core +2 more sources
Aldehyde dehydrogenase 1A1 (ALDH1A1) is a cancer stem cell marker in several malignancies. We established a novel epithelial cell line from rectal adenocarcinoma with unique overexpression of this enzyme. Genetic attenuation of ALDH1A1 led to increased invasive capacity and metastatic potential, the inhibition of proliferation activity, and ultimately ...
Martina Poturnajova +25 more
wiley +1 more source
We analyze cisplatin–DNA adducts (CDAs) and double‐strand breaks (DSBs) in a cell‐cycle‐dependent manner. We find that CDAs form similarly across all cell cycle phases. DSBs arise only in S‐phase. CDAs might not directly impair DSB repair, but S‐phase DSB lesions evolve in the presence of CDAs and disrupt repair in G2, also causing radiosensitization ...
Ye Qiu +10 more
wiley +1 more source
To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were ...
Yu LI +9 more
doaj +1 more source
EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum) [PDF]
This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically.
Ednilton T. de Andrade +4 more
doaj +1 more source
NKCC1: A key regulator of glioblastoma progression
Glioblastoma (GBM) progression is driven by disrupted chloride cotransporter homeostasis. NKCC1 is highly expressed in stem‐like, astrocytic, and progenitor cells, correlating with earlier recurrence, while overall survival remains unaffected. NKCC1 serves as a prognostic marker and potential therapeutic target, linking chloride transporter imbalance ...
Anja Thomsen +5 more
wiley +1 more source
This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso +4 more
wiley +1 more source
Study on low-temperature drying characteristics of premodified sludge with calcium oxide and sawdust
Heat pump drying is a low-carbon and energy-saving sludge drying method. The operating temperature of heat pump is generally no more than 70 ℃. In order to improve the drying rate of sludge at low-temperature, the effects of air parameters and additives ...
ZHANG Qunli +4 more
doaj +1 more source
Drying of Highland Bamboo (Oldeania alpina) Culms Grown in Ethiopia as Quality Enhancement
Drying is an essential step in the manufacturing process of bamboo culms which enhances its quality. Even though in the case of Ethiopia, effective bamboo culm drying has not been practiced.
Mahadi Mussa +5 more
doaj +1 more source

