Results 31 to 40 of about 289,071 (336)
A screen for round egg mutants in Drosophila identifies tricornered, furry, and misshapen as regulators of egg chamber elongation. [PDF]
, 2012 The elongation of tissues and organs during embryonic development results from the coordinate polarization of cell behaviors with respect to the elongation axis.
Bilder, David +4 more
core +2 more sources
A new insight into diagnosis and management of hen egg allergy
Journal of Education, Health and Sport, 2022 Introduction: A chicken egg is a popular dietary component all over the world. An allergy to this nourishment is more often related to egg white than to yolk, and its first symptoms often appear even before the first year of life. Aim of the study: The
Weronika Gromek +4 more
doaj +1 more source
, 2012 The ejaculated semen consists of two major components viz. sperm cells (spermatozoa) and the fluid part obtained after centrifugation called seminal plasma.
P Perumal
core +2 more sources
Claspin and the Activated Form of ATR-ATRIP Collaborate in the Activation of Chk1 [PDF]
, 2004 Claspin is necessary for the ATR-dependent activation of Chk1 in Xenopus egg extracts containing incompletely replicated DNA. ATR possesses a regulatory partner called ATRIP. We have studied the respective roles of ATR-ATRIP and Claspin in the activation
Dunphy, William G. +2 more
core +1 more source
, 2009 Hen egg was categorised by Baldwin in 1986 as a polyfunctional ingredient, as it can simultaneously realise several technological functions in the same formulated foodstuff. Its emulsifying, foaming, gelling, thickening, colouring and aromatic properties make it still today a universal basic ingredient for the domestic kitchen and the food processing ...
Lechevalier-Datin, Valérie +2 more
openaire +4 more sources
Hypersensitivity to Quail Egg Proteins: What About Hen Egg? [PDF]
Journal of Investigational Allergology and Clinical Immunology, 2016 Food allergy is a major problem in society today. Since it is consumed throughout the world, hen’s egg (HE) is the most common type of egg allergy.
S Micozzi +6 more
openaire +3 more sources
Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides
MoleculesPepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of in ...
Mihaela Brumă (Călin) +4 more
doaj +1 more source
Egg Protein Compositions over Embryonic Development in Haemaphysalis hystricis Ticks
AnimalsTick eggs contain a series of proteins that play important roles in egg development. A thorough characterization of egg protein expression throughout development is essential for understanding tick embryogenesis and for screening candidate molecules to ...
Qiwu Tang, Tianyin Cheng, Wei Liu
doaj +1 more source
OVOMUCOID (THE MOST IMPORTANT EGG WHITE ALLERGEN) AS A CAUSE OF SEVERE EGG ALLERGY:A REVIEW [PDF]
SanamedHypersensitivity, or an allergy to highly valuable chicken egg proteins, is a prevalent symptomatic condition. It occurs when the immune system of a hypersensitive or allergic individual overreacts upon contact with egg allergens (egg proteins ...
Ahmed Taha +3 more
doaj +1 more source
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation
FoodsProtein–protein interactions were investigated, evaluating the influence of eggs and peanut flour on the chemical features of muffin samples. Electrophoretic, immunochemical, and chromatographic analyses were carried out to evaluate how different ...
Mariacinzia Rutigliano +6 more
doaj +1 more source