Results 41 to 50 of about 104,282 (304)
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Czech Journal of Food Sciences, 2016 The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
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Horticulturae, 2023 Browning and contamination are regarded as the main constraints in the plant tissue culture of Musa spp. that can hinder the success of plant propagation in vitro.
Nandang Permadi +4 more
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Loss of proton‐sensing TDAG8 increases tumor progression in mouse models of colon cancer
Molecular Oncology, EarlyView.Loss of the pH‐sensing receptor TDAG8 accelerates colorectal cancer progression in mice. Animals lacking TDAG8 expression had increased tumor growth, DNA damage, and recruitment of tumor‐associated immune cells, including macrophages, neutrophils, and monocytes.
Ermanno Malagola +11 more
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Letter from Bernard Browning [PDF]
, 1979 Letter from President of General Business Services, Inc., Bernard Browning, congratulating Atiyeh on his election to the Board of Trustees of the Citizens Committee on Paperwork ...
Browning, Bernard
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Molecular Oncology, EarlyView.Partial inhibition of focal adhesion kinase (FAK) can paradoxically promote tumor growth, rather than simply producing a weaker antitumor effect than that observed with strong FAK suppression. In breast cancer and melanoma models, targeting p110δ PI3K, particularly in macrophages, counteracted these tumor‐promoting effects, highlighting the importance ...
Lydia Xenou +4 more
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Composing Chinggis Khaan: Mongolyn Nuuts Tovchoo in the Works of Byambasürengiin Sharav
Mongolian DiasporaThis article analyzes and compares two large-scale choral-orchestral works by the Mongolian composer Byambasürengiin Sharav. Written two decades apart and under two different political regimes, the pieces both seek to portray the story and legacy of ...
Lerangis Joe
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Food Chemistry: Molecular SciencesLitchi, valued for its vibrant appearance and nutritional content, undergoes rapid browning of the pericarp (PE), reducing its market value. However, the browning mechanism and the impact of browning on the pulp (PU) are not fully understood. This study,
Hanhan Luo +10 more
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Foods, 2022 There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. p-Coumaric acid (pCA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs ...
Shu Jiang, Michael H. Penner
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FEBS Open Bio, EarlyView.The crystal structure of Borrelia burgdorferi nicotinamidase (PncA/BBE22) reveals the correct full‐length protein initiated from a non‐canonical AUU start codon. The structure validates previous biochemical findings and resolves a long‐standing annotation error, demonstrating that the truncated database sequence is structurally incompatible with the ...
Kalvis Brangulis
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Research and application of image recognition-based identification for flesh browning of loquat fruits [PDF]
Guoshu xuebao[Objective] Loquat [Eriobotrya japonica (Thunb.) Lindl.] is a kind of fruit tree of the genus Loquat in the Rosaceae, maloideae, and its fruit is tasteful, rich in nutrients, and reputed as ‘the first fruit of the early spring’.
CHEN Yujia +7 more
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