Results 51 to 60 of about 6,311 (293)
Flow of CRISPS study subjects.
, 2013 Flow of CRISPS study subjects.
Edward D. Janus (272935) +10 more
core +1 more source
Smaller is better: nanobodies meet NMR
FEBS Letters, EarlyView.Nanobodies are single‐domain antigen‐binding fragments derived from camelid heavy chain antibodies. Their small size, high stability, and exceptional specificity make nanobodies uniquely useful probes for NMR studies of protein dynamics, transient conformational states, and protein–protein interactions.
Oleg Y. Dmitriev
wiley +1 more source
Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
Journal of Food Quality and Hazards Control, 2022 Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps.
B. Akgün +10 more
doaj
Industrial production of crisps and prefried french fries using sunflower oils
Grasas y Aceites, 1996 Crisps and prefried french fries were prepared during industrial operations in order to study the possibility of using sunflower oils («normal» and high oleic) instead of palm olein and mixtures of partially hydrogenated vegetable oils and palm oil in ...
J. L. Sébédio +9 more
doaj +1 more source
FEBS Letters, EarlyView.Transient oligomers formed by intrinsically disordered proteins may be ‘invisible’ to direct detection yet remain accessible to solution NMR through equilibrium‐exchange measurements and pressure‐jump experiments. Complementary methods report on mass, stoichiometry, selected distance distributions, morphology, and internal packing.
Martin D. Gelenter, Ad Bax
wiley +1 more source
, 2022 Vegetable crisps are usually perceived to be a healthier alternative to potato crisps, though thermal treatment can generate harmfull contaminants such as monochloropropanediol and glycidol fatty acid esters (MCPDEs and GEs) or acrylamide in these ...
Christensen, Tue +4 more
core +1 more source
3-Chloropropane-1,2-diol fatty acid esters in potato products
Czech Journal of Food Sciences, 2011 The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported.
Vojtěch Ilko +3 more
doaj +1 more source
Tumour–host interactions in Drosophila: mechanisms in the tumour micro‐ and macroenvironment
Molecular Oncology, EarlyView.This review examines how tumour–host crosstalk takes place at multiple levels of biological organisation, from local cell competition and immune crosstalk to organism‐wide metabolic and physiological collapse. Here, we integrate findings from Drosophila melanogaster studies that reveal conserved mechanisms through which tumours hijack host systems to ...
José Teles‐Reis, Tor Erik Rusten
wiley +1 more source
Nutritional balance of mixed cereal crisps
, 2013 Perezgonzalez assessed the nutritional balance of mixed cereal crisps in 2012, as part of a research on the nutritional composition of snacks in New Zealand.
J Perezgonzalez (412980)
core +1 more source
Applied Food ResearchLentils (Lens esculenta), abundant in complex carbohydrates, proteins, dietary fiber, and micronutrients, stand out as a promising raw material for the rapidly growing snacks industry.
Rahul Kumar Thakur +7 more
doaj +1 more source