Results 51 to 60 of about 535,034 (249)

Engineering peptides into antibodies—opportunities and strategies for therapeutic innovation

FEBS Letters, EarlyView.
Peptides and antibodies occupy complementary therapeutic niches. Peptides recognize difficult targets in a compact format, while antibodies add specificity, long half‐life, and effector functions. This review examines strategies that merge both modalities—peptide grafting into loops, terminal and Fc fusions, and bioconjugation—highlighting how ...
Jinling Wang, Ruslana Romaniuk, Hristo L. Svilenov   +2 more
wiley   +1 more source

Effects of fat level and coconut-to-palm fat ratio in milk replacer on solid feed intake and performance of pre- and postweaning dairy calves

Journal of Dairy Science
: This study investigated the effects of varying fat levels and ratios of coconut to palm fat in milk replacer on solid feed intake and performance of male Holstein calves fed a high milk replacer allowance.
J.V.R. Lovatti, T.E. da Silva, A.J. Keunen, M.A. Steele, D.L. Renaud, J.H.C. Costa   +5 more
doaj   +1 more source

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS [PDF]

, 2017
Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties.
Vasilev, Dragan, Dragan Vasilev, Zoran Petrović, Mirjana Dimitrijević, Velebit, Branko, Nedjeljko Karabasil, Vlado Teodorović, Petrović, Zoran, Branko Velebit, Teodorović, Vlado, Vesna Djordjević, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Đorđević, Vesna   +13 more
core   +1 more source

Liver organoids: modelling complexity in homeostasis and disease

FEBS Letters, EarlyView.
Studying liver in vitro has been challenging because simple 2D cell cultures fail to capture liver's cellular and architectural complexity. To bridge this gap, scientists increasingly use organoids, 3D liver models which better mimic liver composition and function. This review examines recent advances in liver organoid complexity and realism, discusses
Anna M. Dowbaj, Meritxell Huch
wiley   +1 more source

Effect of feeding liquid milk supplement on litter performances and on sow back-fat thickness change during the suckling period [PDF]

Archives Animal Breeding, 2015
The aim of the present study was to investigate the effect of liquid milk supplement on litter performance (weight development of the piglets, weaning weight and mortality) and on sow back-fat thickness change during the suckling period.
G. Novotni-Dankó, P. Balogh, L. Huzsvai, Zs. Győri   +3 more
doaj   +1 more source

Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer [PDF]

, 2022
Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt.
Özer, M, Nacak, B, Dikici, A, İpek, G, Yel, N, Zaimoğulları, K   +5 more
core  

Ligand‐dependent transcriptional heterogeneity in cell cycle gene expression delays G1/S entry

FEBS Letters, EarlyView.
EGF and HRG induce distinct G1/S progression programs in ErbB2‐amplified BT474 breast cancer cells. Despite activating the potent ErbB2–ErbB3 heterodimer, HRG does not accelerate cell‐cycle entry. Instead, EGF promotes earlier restriction‐point passage via ERK–FOS signaling, whereas HRG activates the AKT–MYC axis, driving transcriptional heterogeneity ...
Ririn Rahmala Febri, Ayaka Nagasato‐Ichikawa, Keita Iida, Shuhei Kimura, Akira Imamoto, Mariko Okada   +5 more
wiley   +1 more source

Pengaruh egg replacer terhadap karakteristik egg-free mayonnaise probiotik

Agrointek
Mayonnaise is an oil in water (O/W) semi-solid emulsion that is widely used in the food industry as salad dressing, sauce, and condiment. The use of eggs in the production of mayonnaise was considered health concerns for some people.
Novia Hidayati Inasa, Faradhilla Dewi Rosanti, Rafli Zulfa Kamil, Antonius Hintono   +3 more
doaj   +1 more source

EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY [PDF]

Journal of Food and Dairy Sciences, 2015
The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated.
W. Nasr, Magda Abd El Aziz, Karima Abo El Enien   +2 more
doaj   +1 more source

Efeitos da inulina nas propriedades físicas, químicas, de textura e aceitabilidade no desenvolvimento de muffin destinado a consumidores em idade escolar [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciência dos alimentos, Florianópolis, 2013A obesidade infantil já é epidemia; o problema é global e se estende por todo o mundo ...
Kuntz, Marilyn Gonçalves Ferreira
core