Results 121 to 130 of about 1,080,406 (351)

Diversity Patterns of Domestic Herbivore Viruses in China Reveal Transmission Dynamics with Disease Management Implications

open access: yesAdvanced Science, EarlyView.
This study performs pan‐viromic profiling of 14,529 samples from 5,710 domestic herbivores across five Chinese provinces, establishing the DhCN‐Virome (1,085,360 viral metagenomes). It reveals species/sample‐specific viromic signatures and cross‐species transmission dynamics, aiding unified disease control.
Yue Sun   +19 more
wiley   +1 more source

Programmable control of soft magnetic helical microrobot from microfluidics

open access: yesMaterials & Design
Soft magnetic helical microrobots (SMHMs) have received increasing attention due to their body compliance, high controllability, and rotation-based motion.
Yikai Wu   +6 more
doaj   +1 more source

SKOOTS: Skeleton‐Oriented Object Segmentation for Mitochondria in High‐Resolution Cochlear EM Datasets

open access: yesAdvanced Science, EarlyView.
Skeleton‐oriented object segmentation (SKOOTS) introduces a new strategy for 3D mitochondrial instance segmentation by predicting explicit skeletons rather than relying on boundary cues. This approach enables robust analysis of densely packed organelles in large FIB‐SEM datasets.
Christopher J. Buswinka   +3 more
wiley   +1 more source

Isolation and purification of different high-purity cell populations from pig muscle tissue

open access: yesFood Materials Research
Cultured meat technology is an emerging approach to meat production that generates edible meat tissue by cultivating animal-derived stem cells. Muscle stem cells (MuSCs) are essential seed cells for cultured meat production.
Zenan Hu   +4 more
doaj   +1 more source

Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition

open access: yesbioRxiv
Current studies on cultured meat mainly focused on the muscle tissue reconstruction in vitro, but lack the formation of intramuscular fat which is a crucial factor in determining taste, texture and nutritional contents.
Tongtong Ma   +7 more
semanticscholar   +1 more source

Decoding the Cardiac Immune Microenvironment and Fibroblast Crosstalk in Radiotherapy Combined with Immunotherapy‐Induced Cardiac Fibrosis Based on Single‐Cell Transcriptomic Analysis

open access: yesAdvanced Science, EarlyView.
This study highlights that radioimmunotherapy drives crosstalk between fibroblasts and immune cells (especially macrophages) in the cardiac microenvironment, with IL‐6 as the key mediator, and tocilizumab alleviates cardiac fibrosis by targeting this interplay.
Yuxi Luo   +10 more
wiley   +1 more source

WUSCHEL Transcription Factor: From Stem Cell Maintenance to Crop Improvement

open access: yesAdvanced Science, EarlyView.
This review synthesizes emerging insights into WUSCHEL (WUS) as a central regulator of plant stem cell fate beyond Arabidopsis, highlighting its roles in regeneration, somatic embryogenesis (SE), and stress adaptation across crops. It explores how WUS‐centered regulatory networks, genome editing, and AI‐guided strategies can be leveraged for precise ...
Zishan Ahmad   +6 more
wiley   +1 more source

Pan‐3D Genome Analysis Reveals the Roles of Structural Variation in Chicken Chromatin Architectures, Domestication and Production Traits

open access: yesAdvanced Science, EarlyView.
This study firstly presents a comprehensive and high‐resolution pan‐3D genome resource in chicken. Our findings reveal the role of structural variations in 3D genome architectures, and how they influence the domestication process and production traits at the 3D genome level.
Zhen Zhou   +19 more
wiley   +1 more source

Emulsifying Properties of Dietary Fiber from Different Sources

open access: yesShipin gongye ke-ji
Five kinds of dietary fibers (rice bran, banana peel, apple peel, oat bran and citrus peel) from different sources were selected as row materials to prepare dietary fiber-based O/W emulsions and the ability of various types of dietary fibers to stabilize
Yao WANG, Xue ZHAO, Hao WU, Xinglian XU
doaj   +1 more source

Use of Starter Cultures in Meats

open access: yesJournal of Food Protection, 1983
Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered.
James L, Smith, Samuel A, Palumbo
openaire   +2 more sources

Home - About - Disclaimer - Privacy