Results 61 to 70 of about 12,143,158 (301)

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Effects of cooking by different methods on the polyunsaturated fatty acids in six fish species

, 1998
The effect of cooking on the fatty acid content and the stability of n-3 fatty acids in fish flesh were studied. The cooking methods used were baking, frying with palm oil, steaming, boiling and microwave oven. Six fish species (kanad, Shoar, Hamor, Bory,
Al-Khalifa, Abdulrahman S.
core  

Integrated Multi‐Omics Reveals Cellular States and Microenvironmental Remodeling in Coexisting DCIS and IDC

Advanced Science, EarlyView.
Coexisting DCIS and IDC samples are profiled using spatial transcriptomics, single‐cell RNA sequencing, and single‐cell DNA sequencing. Integrative multi‐omics analysis reveals distinct malignant epithelial and microenvironmental features between DCIS and IDC, which are further validated using Xenium and multiplex immunohistochemistry.
Ning Zhang, Tong Wan, Siyue Zhang, Yunzhen Jiang, Peng Su, Jixin Liu, Zhitong Chen, Jie Hao, Haoyu Wang, Bing Chen, Wenjing Zhao, Lijuan Wang, Tao Xing, Qihuang Zhang, Ulf Schmitz, Zhiyong Ding, Nicola Crosetto, Bingqiang Liu, Qifeng Yang   +18 more
wiley   +1 more source

Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Foods
A total diet study is often used to evaluate a population’s baseline dietary exposure to chemical hazards from across the diet. In 2021–2023, Singapore carried out a TDS, and this article presents an overview of the study design and methodological ...
Geraldine Songlen Lim, Jun Cheng Er, Kalpana Bhaskaran, Paul Sin, Ping Shen, Kah Meng Lee, Guat Shing Teo, Joachim Mun Choy Chua, Peggy Chui Fong Chew, Wei Min Ang, Joanna Lee, Sheena Wee, Yuansheng Wu, Angela Li, Joanne Sheot Harn Chan, Kyaw Thu Aung   +15 more
doaj   +1 more source

Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [PDF]

Food Technology Research Journal
This study aimed to develop functional whole-grain bulgur alternatives to wheat bulgur and evaluate their quality characteristics. Bulgur produced from durum wheat, barley, sorghum, triticale, oat, and millet were investigated. The current study assessed
Asmaa M. Marie, Seham Y. Gebreil
doaj   +1 more source

Does Cooking Technology Matter? Fuelwood Use and Efficiency of Different Cooking Technologies in Lilongwe District, Malawi [PDF]

Biomass, mainly firewood and charcoal contributes over 90% of Malawi’s total energy demand. As a result, deforestation is increasing at unprecedented rate and firewood is becoming scarce.
Maganga, Assa, Malakini, Memory
core  

SPRED2 Negatively Regulates CD8+ T Cell‐Mediated Antitumor Immunity in Breast Cancer

Advanced Science, EarlyView.
Sprouty‑related EVH1 domain containing 2 (SPRED2) restrains Ras/Raf/ERK signaling in CD8+ T cells. Host SPRED2 deficiency enhances T‐cell survival, cytotoxicity, and memory‐like phenotypes, reducing primary tumor growth and endpoint lung metastatic burden in breast cancer models.
Miao Tian, Teizo Yoshimura, Kun Zhao, Chunning Li, Tong Gao, Ziyi Wang, Masayoshi Fujisawa, Toshiaki Ohara, Akihiro Matsukawa   +8 more
wiley   +1 more source

Research on Grout Vomiting Value Detection Method of Jiangxi Straight Rice Noodles

Liang you shipin ke-ji, 2020
The grout vomiting value is one of the key indicators for judging the quality of Jiangxi straight rice noodles. The main factors that affect the results of the grout vomiting value are as follows: cooking time,cooking temperature, stirring, methods of ...
JIANG Guo-fu, XIE Nian-feng, ZHANG Yun-ying, CAI Jun-zhi, YU Xiao-jian, SUN Wen-jun   +5 more
doaj   +1 more source

Developing Metal–Polyphenol Network‐Based Single‐Protein Particle Encapsulation System for Sustained Release of Whey Protein to Mitigate Sarcopenia

Advanced Science, EarlyView.
Sarcopenia has emerged as a major health challenge in the aging population. Developing a sustained‐release system for whey protein may enhance its effectiveness in mitigating sarcopenia. Herein, a novel “single‐protein particle encapsulation” (SPPE) system is developed to protect whey protein and control its release.
Yafei Zhang, Yuning Zhang, Yongjian Ai, Yao Lu, Heng Quan, Zhen Zhang, Yuqi Wang, Yujia Luo, Xiaoxu Zhang, Yingying Lin, Sijia Song, Huiyuan Guo   +11 more
wiley   +1 more source

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Antioxidants, 2020
The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin.
Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares   +5 more
doaj   +1 more source