Results 281 to 290 of about 1,538,608 (350)

Alphaviral Capsid Proteins Inhibit Stress Granule Assembly via Competitive RNA Binding With G3BP1

Advanced Science, EarlyView.
Stress granules exert antiviral functions. This study illustrates a conserved function of alphaviral capsid proteins in modulating stress granules. Oligomerization mediated by a helical motif coupled with a positively charged intrinsically disordered region (IDR) directly competes with G3BP1 for RNA binding, thereby disrupting G3BP1‐RNA liquid–liquid ...
Yun Zhang, Yi Liu, Zhiying Yao, Haolong Lai, Xiaoxin Chen, Ziqiu Wang, Yiqiong Bao, Tingting Li, Xiaoming Zhou, Xiabin Chen, Peiguo Yang   +10 more
wiley   +1 more source

Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle. [PDF]

Food Sci Biotechnol
Lee C, Choi G, Cho S.
europepmc   +1 more source

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. [PDF]

Ultrason Sonochem
Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM.   +7 more
europepmc   +1 more source

Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film. [PDF]

Foods
Jastrzębska A, Kmieciak A, Gralak Z, Brzuzy K, Nowaczyk J, Cichosz M, Krzemiński MP, Szłyk E.   +7 more
europepmc   +1 more source

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Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor.

Journal of Agricultural and Food Chemistry, 2023
Ultrafiltration combined with nanoliquid chromatography quadrupole time-of-flight mass spectrometry (nano-LC-QTOF-MS) and sensory evaluation was used to separate and identify umami peptides in chicken breast soup.
Li-li Zhang, Dandan Pu, Jingcheng Zhang, Zhilin Hao, Xixuan Zhao, B. Sun, Yuyu Zhang   +6 more
semanticscholar   +1 more source

Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast.

Food Chemistry, 2021
Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated.
D. Wang, Jinyue Sun, Jiaolong Li, Zhilan Sun, Fang Liu, L. Du, Daoying Wang   +6 more
semanticscholar   +1 more source

Mitochondrial characteristics of chicken breast muscle affected by wooden breast

Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 2022
The growth rate of broiler chickens has increased by 400% over the past 50 years, and breast yields continue to increase. This has led to an increase in thoracic muscle abnormalities in broilers, with wooden breast becoming a major issue worldwide. The etiology and the mechanism underlying the etiology of wooden breasts have not yet been elucidated ...
Yasuhiro, Hasegawa, Marina, Hosotani, Miyu, Saito, Tatsuki, Nagasawa, Yusuke, Mori, Takeshi, Kawasaki, Michi, Yamada, Naoyuki, Maeda, Takafumi, Watanabe, Tomohito, Iwasaki   +9 more
openaire   +2 more sources

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets.

International Journal of Biological Macromolecules, 2021
This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination ...
G. K. Incili, Pınar Karatepe, Müzeyyen Akgöl, Buşra Kaya, H. Kanmaz, A. A. Hayaloğlu   +5 more
semanticscholar   +1 more source

Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.

Food Chemistry, 2022
This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at -4 and -8 °C ...
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma, Qijun Wang   +3 more
semanticscholar   +1 more source