Results 81 to 90 of about 129,484 (315)

Large‐Scale Genomics Reveals Three‐Source Ancestry and Layered Adaptation to High Altitude in Tibetan Chickens

open access: yesAdvanced Science, EarlyView.
Whole‐genome analysis of 1,054 chickens reveals three ancestral sources (NWC, SYA, and SHF) with distinct temporal entry patterns into the Tibetan Plateau. Route‐specific selection scans, calibrated against a demographic null, suggest complementary functional enrichments—vascular homeostasis (NWC), calcium signaling and cardiac adaptation (SYA), and ...
Zongyi Zhao   +7 more
wiley   +1 more source

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

open access: yesJournal of Health (JOH), 2014
Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well.
Siti Fatimah, Muji Rahayu, Siti Aminah
doaj   +1 more source

Postcard of Ideal Diner, White Horse Pike, Egg Harbor City, NJ

open access: yes, 1929
This is an unused half-tone dot-matrix printed post card showing the Ideal Diner in Egg Harbor City, NJ. Advertising on post card: The Ideal Diner: White Horse Pike, Egg Harbor, NJ.

core   +1 more source

tBid‐Mediated Genetic Ablation of Connective Tissue Cells Reveals Their Key Regulatory Function During Limb Regeneration in Axolotls

open access: yesAdvanced Science, EarlyView.
We establish a tBid‐mediated cell ablation system in axolotls, achieve rapid and efficient ablation of multiple cell types, including muscle stem cell, spinal cord cell, and connective tissue (CT) cells. We investigate the role of CT using tBid‐mediated CT ablation and identify its essential role for limb development and regeneration.
Yan Hu   +11 more
wiley   +1 more source

Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

open access: yesInternational Journal of Food Properties, 2018
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively.
Tanaji G. Kudre   +3 more
doaj   +1 more source

Changes in Egg White During Incubation of the Fertile Egg

open access: yesPoultry Science, 1974
Abstract Fertile, Single Comb White Leghorn hatching eggs were obtained from the K.S.U. poultry farm and incubated at 37.8 ± 0.3° C. and 55–60% relative humidity. Eggs were taken from the incubator daily, candled to insure embryonic development, and quick frozen.
openaire   +2 more sources

Advances and Perspectives in Graphene‐Based Quantum Dots Enabled Neuromorphic Devices

open access: yesAdvanced Science, EarlyView.
Graphene‐based QDs are zero‐dimensional carbon nanomaterials with pronounced quantum confinement and tunable electronic structures. Herein, we summarize their synthesis strategies and functionalization methods, and highlight their functional roles and operating mechanisms in devices, as well as recent advances in neuromorphic electronics. We anticipate
Yulin Zhen   +9 more
wiley   +1 more source

Nanoscale Secondary Ion Mass Spectrometry for Quantifying Membrane Fouling: Fouling Layer Structure and Chemical Interaction

open access: yesAdvanced Science, EarlyView.
Nanoscale secondary ion mass spectrometry (Nano SIMS) is established as a powerful analytical tool to visualize and quantify the membrane fouling layers. ABSTRACT Membrane technology has garnered considerable attention for applications in wastewater treatment and resource recovery. Nevertheless, membrane fouling remains a major barrier, yet the lack of
Mengfei Wu   +4 more
wiley   +1 more source

Natural Resistance to Ovarian Hyperstimulation Syndrome in Estrildid Finches Reveals Macrophage GPR183 as a Potential Therapeutic Target

open access: yesAdvanced Science, EarlyView.
Ovarian macrophage depletion reverses OHSS resistance in estrildid finches and exacerbates OHSS symptoms in rats. Activating macrophage GPR183 alleviates OHSS by reducing pro‐inflammatory factors, increasing immunomodulatory molecules, remodeling CD44/SDC4‐mediated communication, and restoring immune homeostasis.
Xiaofei Yan   +11 more
wiley   +1 more source

Effect of Egg White Peptide Substitution on Breadmaking

open access: yes, 1999
P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white peptide level increased. Emulsifying properties and
KANAI, SETSUKO   +11 more
core  

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