Results 41 to 50 of about 12,143,158 (301)
Effects of Different Cooking Methods on the Quality and Digestibility of Lipu Taro
Shipin gongye ke-jiTo explore the effects of cooking methods on the quality and digestibility of Lipu taro, Lipu taro was used as raw material to cooking by four methods including boiling, steaming, pressure cooking and roasting. Its edible quality, nutritional quality and
Mingjuan LI +8 more
doaj +1 more source
Rab1A Promotes Hepatic Steatosis by Suppressing Mitophagy via the Raf‐1/ERK1/2/PINK1 Signaling Axis
Advanced Science, EarlyView.Why does fat accumulate in the liver? Our study reveals Rab1A as the molecular switch that silences the cell's mitochondrial cleanup crew. Turning Rab1A off reactivates mitophagy, clears excess fat, and reverses fatty liver disease in mice—offering a promising new therapeutic target for MASLD, a growing global health challenge.
Li Zhang +9 more
wiley +1 more source
EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
Теория и практика переработки мяса, 2016 Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention ...
Thanaa Shehab
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Good Cooking, vol. 01, no. 07, July, 1958 [PDF]
, 1958 Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
core
Advanced Science, EarlyView.To accelerate the inverse design of heterostructured metal matrix composites, a closed‐loop scientific machine learning framework integrates continual learning prediction with NSGA‐II‐PMCP optimization. The framework maps microstructural descriptors to strength, toughness, and modulus, expands high‐quality Pareto solutions, and guides experimentally ...
Zhiyan Zhong +11 more
wiley +1 more source
International Journal of Food Properties, 2019 The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p
Dah-Sol Kim, Nami Joo
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Slovenian Veterinary Research, 2018 Tilapia nilotica (Oreochomis niloticus) is the major fish species consumed in Egypt, particularly due to its high nutritive value, palatability and relatively low price compared with other kinds of fishes or red meat.
Alaa Eldin M.A. Morshdy +4 more
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CALB2 is a Mechanoresistance Gene in Metastatic Prostate Cancer
Advanced Science, EarlyView.Prostate cancer cell lines of differing origins were cultured over many passages while being subjected to semi‐lethal levels of fluid shear stress, representing the harsh mechanical environment these cells are subjected to in the circulation during the process of distant metastasis.
Abigail R. Fabiano +10 more
wiley +1 more source
The effects of different cooking methods on some fatty acid composition in sea bass grown in marine, freshwater, and culture environments [PDF]
Eurasian Journal of Veterinary SciencesAim: In this study, it was aimed to investigate the changes in fatty acid composition of sea bass fish grown in different environments (wild-freshwater environment, wild-marine environment, culture) as a result of applying three different cooking methods
Ali Şen, Gürkan Uçar
doaj
Advanced Science, EarlyView.This study revealed that a PEAR1/HIF‐1α/ glycolysis/lactate/H3K18la positive feedback loop in PMVECs that drives the development of S‐ALI. Mechanistically, PEAR1 mediates the binding of HIF‐1α to AARS1, leading to the lactylation of HIF‐1α, the primary lactylation site of which is K172.
Shuai Li +15 more
wiley +1 more source