Results 61 to 70 of about 84,352 (258)
Production of pasta from Moringa leaves _ oat _ wheat composite flour
The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta ...
Marido Getachew, Habtamu Admassu
doaj +1 more source
In the recondite pulmonary neoplastic milieu, DESMIN+ cancer‐associated fibroblasts function as the paramount stromal source of IL‐8, precipitating a deleterious immunological metamorphosis by engaging CXCR2 receptors on the myeloid lineage. This paracrine stimulus triggers a mechanotransduction cascade characterized by RhoA‐dependent actin ...
Xuyu Gu +7 more
wiley +1 more source
Cooking of meat: effect on texture, cooking loss and microbiological quality – a review [PDF]
Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by the method of cooking.
František Ježek +4 more
openaire +1 more source
A genome‐wide microRNA CRISPR screen identifies miR‐18a as a master regulator of cross‐resistance in melanoma. Loss of miR‐18a activates the AJUBA–YAP/Hippo axis to confer BRAFi resistance and enhances THBS1–CD47 interaction to impair CD8+ T cell immunity. hnRNP A1 is identified as an upstream regulator of miR‐18a processing.
Zhao Wang +19 more
wiley +1 more source
NAT10‐Mediated ac4C Modification of circANKRD12 Reprograms the Tumor Microenvironment
NAT10‐dependent acetylation of circANKRD12 drives translation of the circANKRD12_354aa protein, which binds HDAC2 to stabilize c‐Myc via deubiquitination, promoting multiple myeloma (MM) cell proliferation. Concurrently, the circANKRD12‐HDAC2 axis suppresses H3ac‐mediated transcription of IFN‐γ, TNF‐α, and GZMB in NK cells, leading to NK cell ...
Jiale Zhang +8 more
wiley +1 more source
Review of Functional Markers for Improving Cooking, Eating and the Nutritional Qualities of Rice
After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers.
Wendy Chui Phing Lau +7 more
doaj +1 more source
Low‐level ambient benzene exposure is associated with increased risks of multiple brain disorders in urban adults. Genetic susceptibility modifies these associations, while plasma proteomics points to potential biological pathways linking benzene exposure to adverse brain health.
Jianhui Guo +10 more
wiley +1 more source
Treatment‐resistant wounds caused by polymicrobial biofilms are refractory to conventional therapies due to the dense extracellular matrices. We developed μBLAST, a microblasting wound dressing that combines MnO2‐doped biosilica and a H2O2‐releasing mesh to generate localized oxygen microbubbles that mechanically disrupt biofilms.
Yujin Ahn +12 more
wiley +1 more source
Cooking Quality Characteristics of Cooked Rice of YenipSambab with Pigmented Rice
The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased.
Bock-Hee Park +3 more
openaire +2 more sources
An STI‐guided metagenomic association framework links soybean salt‐tolerance phenotypes with rhizosphere microbiome composition and network organization in natural saline soils. The approach identifies candidate beneficial taxa, including Thalassospira xiamenensis, and provides an efficient strategy for mining stress‐protective microbes from native ...
Yu Luo +3 more
wiley +1 more source

