Results 121 to 130 of about 48,801 (263)

Regulating Glycerol Metabolism to Investigate the Effects of Engineered Saccharomyces cerevisiae on Simulated Wine Flavor Compounds. [PDF]

Foods
Chen L, Gao J, Wang H, Liu G, Yang H, Qin Y.   +5 more
europepmc   +1 more source

Genome‐Wide Association Study Reveals Insect Genetics and Microbial Symbiont Effects on Susceptibility of Diaphorina citri to the Citrus Greening Pathogen, Candidatus Liberibacter Asiaticus

Advanced Science, EarlyView.
This study investigates the genetic and microbial factors influencing the susceptibility of Diaphorina citri to the citrus greening pathogen Candidatus Liberibacter asiaticus (CLas), employing a microbiome Genome Wide Association Study. The research identifies a key gene encoding an MFS‐type transporter contributing to CLas infectivity and abundance in
Kai Liu, Qingcui He, Zeyue Lin, Shixuan Huang, Zichun Zhong, Pingyang Zhu, Mengge Gao, Luyao Zhao, Han Jin, Guiting Wu, Gurr M. Geoff, Qunxin Han, Rui Pang   +12 more
wiley   +1 more source

Effects of Dietary Ammonium Chloride Supplementation on the Lipidome and Volatile Flavor Compounds in the Subcutaneous Adipose Tissue of Tibetan Sheep. [PDF]

Foods
He J, Ahmad AA, Wang J, Ma Q, Hou S, Luo Z, Yang C.   +6 more
europepmc   +1 more source

Respiratory‐Limbic Coupling via a Thalamic Circuit Alleviates Anxiety

Advanced Science, EarlyView.
This study delineates a conserved preBötCGlu→PVT→CeA circuit that gates anxiety and respiration. Activation of this circuit is anxiolytic and respiratory‐stabilizing, while its inhibition has the opposite effect. Mechanistically, PVT exerts its anxiolytic action via a disinhibitory microcircuit: its inputs preferentially target CeL GABAergic neurons ...
Shangyu Bi, Xiaoyi Wang, Huichun Luo, Ziteng Yue, Tianjiao Deng, Yuhang Liu, Xinxin Chen, Jianxu Zhao, Luo Shi, Ning Ma, Lingyan Mao, Jing Ding, Jiwen Xu, Ti‐Fei Yuan, Sheng Wang, Fang Yuan   +15 more
wiley   +1 more source

Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing. [PDF]

Food Chem X
Li Z, Fu L, Song J, Suo H, Zhang Y.
europepmc   +1 more source

Flavor Compounds in Malt Whisky

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2021
Yoshitaka ISSHIKI, Kentaro WATANABE, Akira WANIKAWA   +2 more
openaire   +1 more source

Discovery of an Adaptive Neuroimmune Response Driving Itch and Fast Tick Removal with Implications for Preventing Pathogen Transmission

Advanced Science, EarlyView.
Doehl et al. discovered an adaptive neuroimmune mechanism that induces itch in tick‐exposed guinea pigs, enabling rapid tick removal. This itch‐induced tick removal (IITR) is mediated by an adaptive cellular immune response and is independent of IgG, IgE, or TRPV1.
Johannes S. P. Doehl, Tiago D. Serafim, Serena Doh, Charles S. Grugan, Eva Iniguez, Luana Rogerio, Ronja Frigard, Ranadhir Dey, Pedro Cecilio, Xinglong Gu, Pang‐Yen Tseng, Aline da Silva Moreira, Mahnaz Minai, James Oristian, Hans Ackerman, Steven Brooks, Caroline Percopo, Siu‐Ping Ng, Derron A. Alves, Lucas Tirloni, Jennifer M. Anderson, Adriana Marques, Fabiano Oliveira, Shaden Kamhawi, Daniel E. Sonenshine, José M. C. Ribeiro, Mark Hoon, Jesus G. Valenzuela   +27 more
wiley   +1 more source

Exploration of Key Flavor Compounds in Five Grilled Salmonid Species by Integrating Volatile Profiling and Sensory Evaluation. [PDF]

Metabolites
Mori Y, Hatanaka A, Fukusaki E.
europepmc   +1 more source

Visualizing and Quantifying Impact with Mechanochromic Sensing Paints Based on Self‐Assembled Polydiacetylene‐Silk Core‐Shell Vesicles

Advanced Science, EarlyView.
Tracking physical impacts is important in many fields. Self‐assembled microparticles made from polydiacetylene and silk fibroin that change color from blue to red when hit can provide an alternative approach to traditional mechanical transducers, quantitatively visualizing impact with responses ranging from <100 to 770 N.
Marco Lo Presti, Giulia Guidetti, Elisabetta Ruggeri, Terri Lyne Carrington, Fiorenzo G. Omenetto   +4 more
wiley   +1 more source

Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review. [PDF]

Foods
Chen P, Zhao S, Li C, Zhang T, Xing Y, Zhang K, Lv J, Zhu W.   +7 more
europepmc   +1 more source