Results 71 to 80 of about 84,352 (258)
A paternal glucocorticoid–sperm Gnas‐ICR axis is linked to ovarian endocrine programming in female offspring. Paternal preconception caffeine exposure elevates corticosterone, promotes sperm Gnas‐ICR hypermethylation, and is associated with ovarian Gnas upregulation, cAMP/PKA/CREB–StAR activation, enhanced estradiol synthesis, and PPP‐like phenotypes ...
Jing Huang +4 more
wiley +1 more source
Effect of Poria cocos Powder on the Characteristics and Quality of Noodles
To explore the improvement effect of Poria cocos powder on the quality of traditional noodle products, functional noodle products were developed. The present study systematically analyzed the effects of Poria cocos powder addition (0%, 2%, 4%, 6%, 8%, 10%
Yingying CUI, Jiaying DING, Long HUANG
doaj +1 more source
Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA ...
Liang Cheng-gang +5 more
doaj +1 more source
A serum‐free, air–liquid interface organotypic slice culture model preserves human post‐mortem corpus callosum tissue, successfully recovering from slicing trauma to reflect the donor's underlying disease state. Pairing label‐free Coherent anti‐Stokes Raman scattering (CARS) microscopy with k‐means clustering enables objective, high‐resolution ...
Kasra Roya‐Kouchaki +5 more
wiley +1 more source
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
Ohmic cooking of ground beef: Effects on quality
Abstract Conventional cooking tends to be slow and the surface of the food always receives a much more severe heating treatment than the rest of the food. Ohmic heating has the potential to be much faster and produces even more cooking. In this work cylindrical ground beef samples having different initial fat contents (2%, 9% and 15%) were cooked ...
Bozkurt, Hayriye, Icier, Filiz
openaire +2 more sources
CALB2 is a Mechanoresistance Gene in Metastatic Prostate Cancer
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
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
The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP ...
Rui Liu +5 more
doaj +1 more source
Current Challenges of Transcription Compartmentalization Research
Transcription factors, coactivators, and RNA polymerase II assemble into transcription compartments ranging from small, defined complexes to liquid‐like condensates. This review unifies these seemingly competing descriptions along a single continuum and asks what these compartments have been shown to do, and what they have not, revealing that the most ...
Thomas Quail, Sina Wittmann
wiley +1 more source

