Results 61 to 70 of about 136,801 (297)

Fats and oils in cookery. Cooking temperatures, 14:47 [PDF]

, 1917
At head of title: ...
Gray, Cora Emeline, Williams, Anna Waller   +1 more
core  

Activation of ERBB4 Pathway Inhibits Pathological Transdifferentiation of Lung Epithelial Progenitors into CD66c+ Basal Cells in Severe Lung Injury

Advanced Science, EarlyView.
In fibrotic distal lung regions, CD66c+ basal cells emerge as a pathological state. Using human distal lung organoids, this study identifies CD66c+ basal cells as a pro‐fibrotic state arising through transdifferentiation from secretory, AT2, and basal cells.
Kaijun Lin, Xinran Deng, Haonan Wang, Yamei Jiang, Jian Sun, Hailin Ding, Ming Ye, Xiaoting Wang, Yu Wang, Li Yuan, Zhenju Song, Xinhua Lin, Shenfei Sun, Ning Jiang   +13 more
wiley   +1 more source

Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times

Meat and Muscle Biology, 2020
The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times.
A. M. Stelzleni, Chevise L. Thomas, Harshavardhan Thippareddi, Macc Rigdon, Robert W. McKee   +4 more
doaj   +2 more sources

Tumor‐Derived Alpha‐1 Antitrypsin Promotes Liver Metastasis of Colorectal Cancer Through the Neutrophil Extracellular Traps–CCDC25 Pathway

Advanced Science, EarlyView.
ABSTRACT Liver metastasis is a leading cause of mortality in colorectal cancer (CRC), where the inflammatory tumor microenvironment, specifically neutrophil infiltration, significantly promotes metastatic colonization. This study reveals a pro‐metastatic role for alpha‐1 antitrypsin (A1AT) in CRC liver metastasis via a dual mechanism involving ...
Qian Fei, Chunning Li, Lei Zhan, Xiaoyan Li, Yan Hui, Yue Jin, Jing Zhang, Lu Yang, Xin Sun, Xiaoxi Li, Qian Dong, Jingdong Zhang   +11 more
wiley   +1 more source

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

International Journal of Food Science
Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages.
Somsamorn Gawborisut, Suprawee Muengkratok   +1 more
doaj   +1 more source

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Food Science of Animal Resources, 2020
The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated.
Su Min Bae, Min Guk Cho, Jong Youn Jeong
doaj   +1 more source

Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]

, 2018
Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal, Pasini, G., Simonato, B., Trevisan, S., Vamerali, T., Visioli, G.   +5 more
core   +2 more sources

Why Do Lobsters Change Color When Cooked? [PDF]

Physics Today, 2002
Innovative crystallographic techniques help solve an intriguing scientific and culinary puzzle.
openaire   +1 more source

Plant Genetic Engineering: Technological Pathways, Application Scenarios, and Future Directions

Advanced Science, EarlyView.
This review maps the fast‐evolving landscape of plant genetic engineering, linking enabling platforms with trait‐focused applications in architecture optimization, stress resilience, yield improvement, and quality enhancement. It highlights how genome editing, transgenic strategies, and emerging multi‐gene approaches reshape breeding pipelines, while ...
Peilin Wang, Wenzhi Wang, Dongjiao Wang, Qibin Wu, Youxiong Que   +4 more
wiley   +1 more source

Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging

Foods
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX),
Benjamin J. Carpenter, Thomas W. Dobbins, Manuel Sebastian Hernandez, Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn, Jerrad F. Legako   +6 more
doaj   +1 more source