Results 231 to 240 of about 37,437 (291)
BMEMat, EarlyView.TCPL, a transfersome with Tween 80 and PEI, enables efficient transdermal siNF‐κB delivery, resolving PEI's toxicity issue. It promotes lysosomal escape and effective transfection, silences NF‐κB, modulates immunity, and inhibits angiogenesis, alleviating psoriasis. With good biocompatibility, TCPL holds strong clinical translation potential. Schematic
Hui Xing +6 more
wiley +1 more source
BMEMat, EarlyView.Schematic illustration of preparation of injectable H/G@Co@miR‐206 hydrogel for efficient skeletal muscle regeneration in cardiotoxin‐induced skeletal muscle injury SD rat model. Abstract The effective treatment of acute skeletal muscle injuries remains challenging, necessitating therapeutic strategies that concurrently reestablish vascular perfusion ...
Zhengzhe Han +9 more
wiley +1 more source
The ageing holobiont: crosstalk between telomere dynamics, oxidative stress and the gut microbiome
Biological Reviews, EarlyView.ABSTRACT The gut tissue is at the frontline of early onset of ageing. It exhibits high cell turnover rates and rapid telomere shortening, which can have systemic effects on the developing or senescing organism. We conducted a literature review of studies on the crosstalk between telomere length dynamics, telomerase activity, oxidative stress, and gut ...
Michael L. Pepke +2 more
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Loss, persistence and reversal of phenotypic traits
Biological Reviews, EarlyView.ABSTRACT The irreversibility of complex trait loss has long been a tenet of evolutionary biology. However, this idea is increasingly at odds with the numerous documented exceptions across the Tree of Life. We synthesise this growing body of evidence across a diverse array of taxa and traits, exploring the evolutionary conditions that enable ...
Giobbe Forni +4 more
wiley +1 more source
Widely targeted metabolomics reveals the physiological and metabolic mechanisms of browning in tobacco leaves induced by starvation stress. [PDF]
Front Plant SciZhao Z +12 more
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Inhibition of enzymatic browning in foods and beverages
Critical Reviews in Food Science and Nutrition, 1992Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed.
W Steven Otwell
exaly +3 more sources
Enzymatic browning reactions in apple and apple products
Critical Reviews in Food Science and Nutrition, 1994This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the ...
Marie-Joséphe Amiot
exaly +4 more sources
Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco
Journal of Biobased Materials and Bioenergy, 2021The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected. Dark-box experiments were performed to investigate the roasting characteristics and relationship between ...
Pei Wang +7 more
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