Results 51 to 60 of about 860,515 (311)

Organ‐specific redox imbalances in spinal muscular atrophy mice are partially rescued by SMN antisense oligonucleotides

open access: yesFEBS Letters, EarlyView.
We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
wiley   +1 more source

FORMULATION AND NUTRITION OF BOBA TILAPIA FISH AND SEAWEED AS A GENERATION Z IMMUNE BOOST DRINK

open access: yesRussian Journal of Agricultural and Socio-Economic Sciences, 2023
Boba is a filling or topping for drinks (tea, coffee, milk, fruit juice) sweet (sugar, brown sugar, honey) in the form of balls (bubble) or pearls (pearl) with a chewy and bouncy texture (QQ) and color black.
Aisyah S.   +4 more
doaj   +1 more source

Characterizing the salivary RNA landscape to identify potential diagnostic, prognostic, and follow‐up biomarkers for breast cancer

open access: yesMolecular Oncology, EarlyView.
This study explores salivary RNA for breast cancer (BC) diagnosis, prognosis, and follow‐up. High‐throughput RNA sequencing identified distinct salivary RNA signatures, including novel transcripts, that differentiate BC from healthy controls, characterize histological and molecular subtypes, and indicate lymph node involvement.
Nicholas Rajan   +9 more
wiley   +1 more source

Effect of different types of base solution on physico-chemical characteristics of Eucheuma cottonii carrageenan flour [PDF]

open access: yesBIO Web of Conferences
Eucheuma cottonii is red seaweed (Rhodophyceae) producing carrageenan which is widely cultivated to be utilized for its products, one of which is the basic material for making edible films.
Sirait Putriana Sari   +3 more
doaj   +1 more source

Methyl mercury concentrations in seafood collected from Zhoushan Islands, Zhejiang, China, and their potential health risk for the fishing community [PDF]

open access: yes, 2020
Seafood is an important exposure route for mercury, especially methyl mercury (MeHg). Therefore, we quantified MeHg concentrations in 69 species of seafood including fish, crustaceans and mollusks collected from Zhoushan Islands, China.
Khan, Anwarzeb   +7 more
core   +1 more source

Bridging the gap: Multi‐stakeholder perspectives of molecular diagnostics in oncology

open access: yesMolecular Oncology, EarlyView.
Although molecular diagnostics is transforming cancer care, implementing novel technologies remains challenging. This study identifies unmet needs and technology requirements through a two‐step stakeholder involvement. Liquid biopsies for monitoring applications and predictive biomarker testing emerge as key unmet needs. Technology requirements vary by
Jorine Arnouts   +8 more
wiley   +1 more source

HYGIENIC DESIGN OF MEAT PROCESSING FACILITIES

open access: yesHarčova Nauka ì Tehnologìâ
The article addresses current issues related to the hygienic design of meat processing facilities as a foundation for effective microbiological risk management and food safety assurance.
O. Synytsia   +3 more
doaj   +1 more source

Regulation of bicarbonate secretion in marine fish intestine by the calcium-sensing receptor [PDF]

open access: yes, 2018
In marine fish, high epithelial intestinal HCO3- secretion generates luminal carbonate precipitates of divalent cations that play a key role in water and ion homeostasis.
Fuentes, Juan, Gregorio, Silvia
core   +2 more sources

Adenosine‐to‐inosine editing of miR‐200b‐3p is associated with the progression of high‐grade serous ovarian cancer

open access: yesMolecular Oncology, EarlyView.
A‐to‐I editing of miRNAs, particularly miR‐200b‐3p, contributes to HGSOC progression by enhancing cancer cell proliferation, migration and 3D growth. The edited form is linked to poorer patient survival and the identification of novel molecular targets.
Magdalena Niemira   +14 more
wiley   +1 more source

THE INFLUENCE OF LOW-TEMPERATURE LONG-TIME PRO-CESSING ON STRUCTURAL, MECHANICAL AND ORGANOLEPTIC CHARACTERISTICS OF PORK PRODUCTS

open access: yesHarčova Nauka ì Tehnologìâ
A promising area for improving the technological process of meat product manufacturing is the use of moderate temperature treatment regimes to bring them to a state of culinary readiness.
O. Synytsia, H. Shlapak, N. Kushnirenko
doaj   +1 more source

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