Results 251 to 260 of about 188,651 (383)

Chemical Metabolomics: Chemical Biology Tools for Advanced Metabolism Investigations

Angewandte Chemie, EarlyView.
The human metabolism has been investigated for several millennia. The metabolome is known for a high complexity due to a large number of different metabolites that are present at different concentrations. Metabolomics has been developed as a field to investigate the entire human metabolome and to elucidate disease development mechanisms.
Alejandro Torregrosa‐Chinillach, Ioanna Tsiara, Wawrzyniec Haberek, Weifeng Lin, Daniel Globisch   +4 more
wiley   +2 more sources

Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use. [PDF]

Food Sci Nutr
Atuna RA, Akabanda F, Makurat J, Bordewick-Dell U, Lamping M, Ritter G, Amagloh FK.   +6 more
europepmc   +1 more source

REVIEW OF BIOCHEMICAL PROCESSES IN FOOD PRESERVATION TECHNIQUES: IMPACT OF FERMENTATION, CANNING, AND FREEZING ON FOOD SAFETY AND SHELF LIFE

Mr. Hemant Kumar Tenginakai, Aamarpali Roy   +1 more
openalex   +1 more source

Tensile Stimulation in Biorelevant Culture Conditions Enhances MSC and TPSC Tenogenesis on Aligned Electrospun Scaffolds

Advanced NanoBiomed Research, EarlyView.
Biomimetic electrospun scaffold incorporating GDF‐7‐loaded mesoporous silica nanoparticles, combined with mechanical stimulation and physiological oxygen tension, guides tenogenic differentiation of mesenchymal stromal cell and tendon progenitor stem cell. This integrated approach enhances cell proliferation, matrix deposition, and tendon‐specific gene
Vera Citro, Aldo R. Boccaccini, Nicholas R. Forsyth, Tina P. Dale   +3 more
wiley   +1 more source

Toward Sustainable Xanthan Gum Production: Waste-Derived Substrates, Fermentation Optimization, and Eco-Friendly Extraction Approaches. [PDF]

Foods
Abdul PM, Kurniawan SB, Rohani R, Said NSM, Roslan R, Imron MF.   +5 more
europepmc   +1 more source

Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi

Ilian Elvira, Baihaqi, L Mariani, Andi Dahlan, Nur Suci, Agry Anugrah Pertiwi   +5 more
openalex   +2 more sources

Climate-Smart Bread With Cauliflower Leaf Powder: Enhancing Nutrition and Reducing Food System Waste and Carbon Footprint, Addressing Sensory Trade-Offs and Improvement Opportunities. [PDF]

Food Sci Nutr
Abebe Z, Haileyesus A.
europepmc   +1 more source

Food processing by high hydrostatic pressure

Bioscience, biotechnology and biochemistry, 2017
Kazutaka Yamamoto
semanticscholar   +1 more source

The systematic development of a controlled fermentation process using mixed bacterial starter cultures for Nham, a Thai semi-dry sausage : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Product Development in Food Fermentation at Massey University

, 1990
Pairote Wiriyacharee
openalex   +1 more source

Prediction of SCA Scores in Specialty Coffee Using Machine Learning. [PDF]

J Food Sci
Ferraz GR, Freitas FAO, Baldi HH, Lima NF, Rodrigues GM.   +4 more
europepmc   +1 more source