Results 81 to 90 of about 102,386 (199)

Rapid Cooling Delays the Occurring of Core Browning in Postharvest ‘Yali’ Pear at Advanced Maturity by Inhibiting Ethylene Metabolism

Foods
During the storage and transportation processes, the occurrence of core browning in ‘Yali’ pear fruit due to adversity injury can be easily mitigated by implementing different cooling methods, especially in advanced maturity fruits. In this study, ‘Yali’
Hongyan Zhang, Yunyun Han, Liya Liang, Bing Deng   +3 more
doaj   +1 more source

Role of Z-pinches in magnetic reconnection in space plasmas

, 2014
A widely accepted scenario of magnetic reconnection in collisionless space plasmas is the breakage of magnetic field lines in X-points. In laboratory, reconnection is commonly studied in pinches, current channels embedded into twisted magnetic fields. No
Divin, Andrey, Lapenta, Giovanni, Markidis, Stefano, Olshevsky, Vyacheslav   +3 more
core   +1 more source

Management of head injury in children less than 2 years of age : high time for a guideline [PDF]

, 2007
The assessment of children aged less than two years who present with head injury poses a challenge to the examining doctor due to the inability of the patient to give a history.
Borg, Malcolm, Cachia Pickard, Agnes
core  

Magnetic reconnection during collisionless, stressed, X-point collapse using Particle-in-Cell simulation

, 2007
Two cases of weakly and strongly stressed X-point collapse were considered. Here descriptors weakly and strongly refer to 20 % and 124 % unidirectional spatial compression of the X-point, respectively.
Biskamp D., Browning P., Buneman O., D. Tsiklauri, Heyvaerts J., Semenov V. S., T. Haruki   +6 more
core   +1 more source

Butyrate Prevents Obesity Accompanied by HDAC9-Mediated Browning of White Adipose Tissue

Biomedicines
Background/Objectives: Mounting evidence indicates that the short-chain fatty acid butyrate protects against obesity and associated comorbidities, partially through the induction of adipose tissue thermogenesis.
Jing Yang, Guoli Li, Shan Wang, Mingqian He, Sijing Dong, Ting Wang, Binyin Shi, Patrick C. N. Rensen, Yanan Wang   +8 more
doaj   +1 more source

Functional Inactivation of Mast Cells Enhances Subcutaneous Adipose Tissue Browning in Mice

Cell Reports, 2019
Summary: Adipose tissue browning and systemic energy expenditure provide a defense mechanism against obesity and associated metabolic diseases. In high-cholesterol Western diet-fed mice, mast cell (MC) inactivation ameliorates obesity and insulin ...
Xian Zhang, Xin Wang, Hao Yin, Lei Zhang, Airong Feng, Qiu-Xia Zhang, Yan Lin, Bin Bao, Laura L. Hernandez, Guo-Ping Shi, Jian Liu   +10 more
doaj   +1 more source

The Joint Center for Energy Storage Research: A New Paradigm for Battery Research and Development

, 2015
The Joint Center for Energy Storage Research (JCESR) seeks transformational change in transportation and the electricity grid driven by next generation high performance, low cost electricity storage.
Crabtree, George
core   +1 more source

Electron acceleration by cascading reconnection in the solar corona I Magnetic gradient and curvature effects

, 2015
Aims: We investigate the electron acceleration in convective electric fields of cascading magnetic reconnection in a flaring solar corona and show the resulting hard X-ray (HXR) radiation spectra caused by Bremsstrahlung for the coronal source.
Barta, M., Büchner, J., Gan, W., Liu, S., Zhou, X.   +4 more
core   +1 more source

Dietary kaempferol exerts anti-obesity effects by inducing the browing of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway

Current Research in Food Science
Browning of white adipose tissue is a novel approach for the management of obesity and obesity-related metabolic disorders. Kaempferol (KPF) is a common dietary nutrient found abundantly in many fruits and vegetables and has been shown to have the ...
Changyu Xu, Xiaoxi Zhang, Yihuan Wang, Yan Wang, Yixuan Zhou, Fenfen Li, Xiaoli Hou, Daozong Xia   +7 more
doaj   +1 more source

The deterioration of intermediate moisture foods [PDF]

, 1971
Deteriorative reactions are low and food quality high if intermediate moisture content of a food is held at a water activity of 0.6 to 0.75.
Labruza, T. P.
core   +1 more source