Results 61 to 70 of about 2,473 (169)
NRCan hydrogen codes and standards gap analysis project (NRCan H2 CSGA)
, 2022 This document was generated as an output for an NRC project that supports the deployment of Canada’s Hydrogen Strategy for Canada, which provides sector-wide theme recommendations applicable to eight pillars. This report specifically falls under the fourth pillar related to codes and standards, and it proposes updating existing codes and standards and ...
Hernandez, Manuel +7 more
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mBio, 2018 Curli amyloid fibers are produced as part of the extracellular biofilm matrix and are composed primarily of the major structural subunit CsgA. The CsgE chaperone facilitates the secretion of CsgA through CsgG by forming a cap at the base of the nonameric
Roger D. Klein +13 more
doaj +1 more source
Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures
Foods, 2022 In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to ...
Caroline Bondu +4 more
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Foods, 2020 Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed.
Thomas Delompré +4 more
doaj +1 more source
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
Molecules, 2023 Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the
Jean-Luc Le Quéré, Rachel Schoumacker
doaj +1 more source
Foods, 2022 Faba bean (Vicia faba L. minor) is an emerging plant-based ingredient due to its environmental, nutritional and functional benefits. However, like other pulses, it exhibits many off-flavours that limit its consumption.
Adeline Karolkowski +6 more
doaj +1 more source
Characterization of csgA, a new member of the forespore-expressed σG-regulon from Bacillus subtilis
Gene, 1997 A new locus, csgA, has been identified in a search for developmental genes transcribed by E sigmaG in Bacillus subtilis. csgA has the potential to encode three small proteins, CsgAA, CsgAB and CsgAC. The latter two would be encoded by overlapping ORFs. csgA is expressed in the spore chamber of the differentiating cell and is under the control of sigmaG
Mikhail Shchepetov +3 more
openalex +3 more sources
Foods, 2019 Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals.
Amparo Tarrega +4 more
doaj +1 more source
Microorganisms, 2021 Background. Urinary tract infections (UTIs) are a public health problem in Mexico, and uropathogenic Escherichia coli (UPEC) is one of the main etiological agents. Flagella, type I fimbriae, and curli promote the ability of these bacteria to successfully
Rubí Vega-Hernández +9 more
doaj +1 more source
AI Guided Protein Design for Next‐Generation Autogenic Engineered Living Materials
Advanced Intelligent Systems, EarlyView.Autogenic engineered living materials (ELMs) integrate biology and materials science to create self‐regenerating and self‐healing materials. This perspective highlights emerging strategies in protein engineering and AI‐guided de novo design to expand the capabilities of autogenic ELMs.
Hoda M. Hammad, Anna M. Duraj‐Thatte
wiley +1 more source