Co-Hydrothermal Carbonization of Polystyrene and Brewery Waste: Evaluation of Fuel Properties and the Effect of Blending Ratio and Temperature on Hydrochar Properties. [PDF]
Chanthip M +12 more
europepmc +1 more source
Serotonin neuromicrobiology: Psychobiotic modulation of the gut–brain axis for mental health
An overview of Psychobiotics and Tryptophan metabolism: A serotonin‐kynurenine crosstalk shaping the Gut‐Brain axis. IDO1, Indoleamine 2,3‐dioxygenase 1; 5‐HT3, 5‐hydroxytryptamine type 3; IFN‐γ, Interferon‐gamma; TNF‐α, Tumor necrosis factor‐alpha; IL‐1β, Interleukin‐1 beta; IL‐6, Interleukin 6; Trp, Tryptophan; 5‐HT, 5‐hydroxy‐tryptamine; 5‐HTP, 5 ...
Nidhi Mandloi +4 more
wiley +1 more source
Plasma Aromatic L-Amino Acid Decarboxylase Activity by HPLC as a Functional Biomarker for the Diagnosis of Aromatic L-Amino Acid Decarboxylase Deficiency. [PDF]
Mohamed Shakrin N +5 more
europepmc +1 more source
Model for how α‐syn modulates the positioning of endolysosomes in melanoma cells. (a) α‐syn tethers endolysosomes to the plasma membrane, a last step in anterograde transport. (b) Loss of α‐syn expression causes the loss of the tethering function, which leads to perinuclear vesicle clustering. Reproduced from the open access article.
Stephan N. Witt
wiley +1 more source
Divergent Access to Fluorinated Pharmacons From Ethyl Trifluoropyruvate. [PDF]
Nabi RN +4 more
europepmc +1 more source
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Scaling Up Is Not the Same but Bigger: Overcoming (Some) Limitations in Enzymatic Decarboxylations in Rotating Bed Reactors in Deep Eutectic Solvents. [PDF]
Vaupel S +3 more
europepmc +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Photoredox-Neutral Platform for Direct Decarboxylative Cyclopropanation <i>via</i> Acridine-Iron Dual Catalysis. [PDF]
Bhatt K +7 more
europepmc +1 more source
Flexibility of C 4 decarboxylation and photosynthetic plasticity in sugarcane plants under shading
C. R. G. Sales +8 more
semanticscholar +1 more source

