Results 41 to 50 of about 1,136,421 (295)
Foods, 2020 Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system.
Soonsil Chun +2 more
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Kaposiform lymphangiomatosis (KLA) is an aggressive complex lymphatic anomaly. Patients exhibit malformed lymphatic vessels and often develop hemorrhagic effusions and elevated angiopoietin‐2 (Ang‐2) levels. A somatic NRAS p.Q61R (NRASQ61R) mutation has been associated with KLA.
C. Griffin McDaniel +3 more
wiley +1 more source
Development and Validation of a Recipe Method for Doughs
Foods, 2018 Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by ...
Adriana Lezama-Solano, Edgar Chambers
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Families of children with cancer experience significant financial strain, even with universal healthcare. Indirect costs, such as productivity losses and non‐medical expenses, are rarely included in economic evaluations, and little is known about how effectively financial aid programmes alleviate this burden. Childhood brain tumours
Megumi Lim +8 more
wiley +1 more source
Information Is (Only) Probability
Proceedings, 2022 Is information a real entity, or is it only a useful mathematical notion? Shannon’s equation and a consolidated tradition have led many scientists and laymen to consider information as some kind of physical, additive quantity.
Riccardo Manzotti
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Dietary Protein Intake and Peritoneal Protein Losses in Peritoneal Dialysis Patients
Therapeutic Apheresis and Dialysis, EarlyView.ABSTRACT Introduction Peritoneal dialysis (PD) patients lose protein in their waste dialysate, potentially increasing their risk for malnutrition. We wished to determine whether there was any association between losses and dietary protein intake (DPI). Methods DPI was assessed from 24‐h dietary recall using Nutrics software.
Haalah Shaaker, Andrew Davenport
wiley +1 more source
Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia
Beverages, 2022 Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of ...
Edgar Chambers +2 more
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FEBS Letters, EarlyView.The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li +2 more
wiley +1 more source
FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
wiley +1 more source
Generating Transparency in the Worldwide Use of the Terminology Industry 4.0
Applied Sciences, 2019 In 2011, the concept of Industry 4.0 was introduced and later adopted by the German government, paving the way for a new industrial revolution in Germany. The high significance of this topic is reflected by the large number of corresponding publications.
Lars Nolting +7 more
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