Results 71 to 80 of about 6,168 (217)

Tumour‐Derived Extracellular Vesicles Reprogramme Tumour‐Associated Macrophages Into Immunosuppressive Phenotype via NOD1 Signalling in Clear Cell Renal Cell Carcinoma

Journal of Extracellular Vesicles, Volume 15, Issue 6, June 2026.
ABSTRACT Clear cell renal cell carcinoma (ccRCC)‐derived extracellular vesicles (EVs) play a pivotal role in myeloid cell differentiation toward immunosuppressive phenotypes, yet the underlying mechanisms remain poorly understood. Through integrated single‐nucleus RNA sequencing, EV proteomics, and phenotype validation, we identified NOD1, a pattern ...
Xiu‐wu Pan, Mu‐chen Li, Tian‐yue Yang, Yi‐fan Liu, Jia‐lin Zhou, Yi‐fan Tang, Hong‐feng Zheng, Jian‐gui Liu, Zi‐chang Liu, Wen‐jie Ma, Wen‐yan Li, Zi‐xuan Gong, Shun Zhang, Hang‐biao Zhang, Bing‐nan Lu, Yun‐tao Yao, Dong‐hao Lyu, Guan‐yu Zhu, Yuan‐bo Zong, Han‐lin Yao, Ai‐ping Zhang, Jin Zeng, Si‐tu Xiong, Ke‐qin Dong, Wang Zhou, Bin Fu, Xin‐gang Cui   +26 more
wiley   +1 more source

Quality of Istrian and Slavonian dry-fermented sausages

Italian Journal of Food Science, 2020
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J., LEŠIĆ, T., KREŠIĆ, G., BOGDANOVIĆ, T., MALENICA, M., KOS, I., PULIĆ, B.S., PETRIČEVIĆ, S., KUŠEC, G., VAHČIĆ, N.   +9 more
openaire   +2 more sources

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4942-4950, June 2026.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Probiotic Fermented Sausages: Myth or Reality?

, 2015
Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety.
Aymerich, Teresa, Garriga, Margarita, Jofré, Anna   +2 more
core   +1 more source

Main factors affecting the consumer acceptance of argentinean fermented sausages [PDF]

, 2012
Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking.
López, Constanza María, Vignolo, Graciela Margarita, Bru Chauve, Elena Magdalena, Fadda, Silvina G.   +3 more
core   +1 more source

Research progress on the gel properties of fermented sausage

Food Materials Research
Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is ...
Shiqin Hao, Min Qian, Yaru Wang, Kaiping Zhang, Jianjun Tian, Xinliang Wang   +5 more
doaj   +1 more source

Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

Food Technology and Biotechnology, 2021
Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat ...
Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis   +7 more
doaj  

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

, 2019
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of ...
Jian Sun (27858), Chen-Chen Cao (3855985), Mei-Qin Feng (6815558), Xing-Lian Xu (1993843), Guang-Hong Zhou (1623163)   +4 more
core   +1 more source

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Food Science and Human Wellness
Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages, such as inhibiting the growth of undesirable bacteria and antioxidant.
Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu   +5 more
doaj   +1 more source