Results 161 to 170 of about 6,891,200 (292)

Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality. [PDF]

J Food Sci
Jang J, Lee E, Seo M, Yun I, Cho H, Jung W, Yoon S.   +6 more
europepmc   +1 more source

Water/Ionic Liquid Hybrid Electrolyte for High Cycling Stability and Low‐Temperature Adaptability in Aqueous Lithium‐Ion Battery

Advanced Science, EarlyView.
A dilute hybrid electrolyte containing only 10 mol% [EMIM][DEP] simultaneously reorganizes the water hydrogen‐bond network and creates an ionic‐liquid‐rich region at the anode. This coupled bulk and interfacial regulation suppresses freezing and hydrogen evolution, broadens the electrochemical stability window, and enables an aqueous LMO/LTP full cell ...
Jiwei He, Le Zhou, Mengmeng Cong, Keqiao Li, Donggyu Lee, Jiacheng Ji, Jinyu Deng, Zhigang Li, Baoling Huang   +8 more
wiley   +1 more source

Integration of HMW-GS and retrotransposon marker LTR14 for selection of wheat genotypes combining baking quality and resistance to take-all disease. [PDF]

BMC Plant Biol
Gholizadeh Vazvani M, Saberi Riseh R, Dashti H, Jaffaraghaei M, Loit-Harro E.   +4 more
europepmc   +1 more source

An Unbiased Geometry‐Resolved Membrane Platform for Proteome‐Scale Discovery of Membrane Curvature Sensors

Advanced Science, EarlyView.
A novel geometry‐resolved membrane platform provides a seamlessly integrated pipeline for studying curvature‐sensing proteins. By linking shotgun proteomics with quantitative imaging, this approach enables both the unbiased discovery and rigorous validation of novel sensors across the entire curvature range—positive, negative, and zero.
Takumi Komikawa, Rikuto Kawakami, Kunanon Chattrairat, Tatsuya Niwa, Taiga Ajiri, Takao Yasui, Masayoshi Tanaka   +6 more
wiley   +1 more source

Correction: Effect of hulless barley flours on dough rheological properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source

Computational Fluid Dynamics Simulation of Temperature Profiles during Batch Baking

, 2008
Baking is a process that plays an important role on product quality which is mainly influenced by temperature during a batch baking. Therefore, this project was aimed to develop a computational fluid dynamics (CFD) model to simulate temperature profiles ...
Suthida Netipunya, Nantawan Therdthai, Phaisan Wuttijumnong   +2 more
core  

Mapping Embryonic Mouse Lung Development Using Enhanced Spatial Transcriptomics

Advanced Science, EarlyView.
The mammalian lung contains ∼50 cell types arranged along the airway epithelium. Here, deterministic barcoding sequencing (DBiT‐seq) is optimized to nearly double transcript recovery, enabling highly sensitive spatial mapping of the embryonic mouse lung.
Pengfei Zhang, Benjamin K. Law, Niles Huang, Katharine Goodwin, Celeste M. Nelson, Michelle M. Chan   +5 more
wiley   +1 more source

The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production. [PDF]

Foods
Stępniewska S, Cacak-Pietrzak G, Fraś A, Wiśniewska M, Sujka K, Grabarczyk J, Dziki D.   +6 more
europepmc   +1 more source

A Metabolic‐Epigenetic Axis of AARS1/IGF2BP3‐K280 Lactylation Sustains Endometrial Cancer Stemness and Recurrence

Advanced Science, EarlyView.
Lactate‐driven endometrial cancer relapse is mediated by enzymatic protein modification. Elevated lactate levels activate AARS1, which catalyzes K280 lactylation of IGF2BP3, therefore stabilizing HMGA2 mRNA and promoting tumor stemness and recurrence.
Peng Jiang, Yunfeng Zheng, Chenfan Tian, Yuan Tu, Xiaoxia Chang, Jiaxin Yu, Hangkun Yu, Chunxia Gong, Jie Xiong, Philip N. Baker, Yong Fu, Chao Tong   +11 more
wiley   +1 more source

Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat. [PDF]

Foods
Zhao Y, Karrar E, Peterson J, Islam S.
europepmc   +1 more source