Results 71 to 80 of about 26,320 (256)

Características físico-químicas e avaliação das propriedades tecnológicas do feijão comum (Phaseolus vulgaris L.) [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O feijão é consumido de forma tradicional em todo o mundo.
Marquezi, Milene
core  

KIF1A‐Mediated Axonal Transport of Netrin‐1 in iPSC‐Derived Human Forebrain Neurons

Cytoskeleton, EarlyView.
ABSTRACT Netrin‐1 is a secreted laminin‐like protein that functions as a guidance cue for axon pathfinding in development. Netrin‐1 also modulates synapse formation in developing neurons and long‐term potentiation in mature neurons. Netrin‐1 is expressed in human neurons; however, its intracellular distribution and trafficking have not been assessed ...
T. Y. Leung, J. Sidhu, A. Hsieh, Y. Ma, J. Liu, M. A. Silverman   +5 more
wiley   +1 more source

Goofy/123Cre lineage tracing differentiates olfactory and vomeronasal neurons from GnRH‐1 and terminal nerve neurons during neuronal migration and reveals additional olfactory placode‐derived cells in the brain

Developmental Dynamics, EarlyView.
Abstract The olfactory placode (OP) generates a broad array of chemosensory neurons in the nasal region, including olfactory sensory neurons, vomeronasal sensory neurons, neurons of the septal organ, and Grueneberg ganglion. During invagination, the OP also generates migratory neuronal populations, including gonadotropin‐releasing hormone‐1 (GnRH‐1 ...
Enrico Amato Jr., Mia V. Call, Noah M. LeFever, Mya Aviles‐Carlos, Nikki M. Dolphin, Paolo E. Forni   +5 more
wiley   +1 more source

Biochemical characteristics of composite flours: influence of fermentation

, 2013
The purpose of this study was to introduce yam in the development of two new composite flours containing soy and cassava. Two composite flours were obtained after fermentation of yam, soybean, and cassava in respectively 60, 30, and 10% proportions.
Digbeu,Dogore Yolande, Due,Ahipo Edmond, Dabonne,Soumaila   +2 more
core   +1 more source

Bio‐Inspired Sclerotization of Lignin: A Robust Adhesive for Photothermal Wood‐Based Panels

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A high‐performance lignin adhesive is engineered via an insect‐inspired sclerotization strategy involving oxidation and hyperbranched polymer grafting, overcoming lignin's adhesion failure, and yielding a wet shear strength of 1.02–1.21 MPa. The adhesive endows wood‐based panels with photothermal functionality; building energy simulations indicate HVAC‐
Zihao Ye, Zheng Liu, Jiahao Wu, Canling Wen, Tingting Xie, Yonggang Chen, Chusheng Qi, Pingan Song, Qiang Gao   +8 more
wiley   +1 more source

Supplementary Materials for Acrylamide- and hydroxymethylfurfural-forming capacity of alternative flours in heated dough systems

Table S1: CIELAB color parameters in flours and baked doughs model systems formulated with water or glucose.Peer ...
Francisco J. Morales, Marta Mesias, Morales, F. J., Mesias, Marta   +3 more
core   +1 more source

Donkwa Enriched With Goron‐Tula (Azanza garckeana) Modulates Sexual Behavior and Activity of Enzymes Linked With Erectile Dysfunction in High‐Fat Diets/ Streptozotocin‐Induced (STZ/HFD) Diabetic Rats

Food Chemistry International, EarlyView.
(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi, O. S. Ijarotimi, A. A. Badejo   +2 more
wiley   +1 more source

Tropical Fruit Wastes: Physicochemical Characterization, Fatty Acid Profile and Antioxidant Capacity

Resources
Wastes resulting from the depulping of tropical fruits such as siriguela (Spondias purpurea), umbu (Spondias tuberosa), and juçara (Euterpe edulis) can be used as a source of bioactive compounds and nutrients.
Mariana Ferreira dos Santos, Beatriz Pereira de Freitas, Jaqueline Souza de Freitas, Luane Souza Silva Lage, Alex Aguiar Novo, Claudete Norie Kunigami, Eliane Przytyk Jung, Leilson Oliveira Ribeiro   +7 more
doaj   +1 more source

Physicochemical characterization and microbiology of wheat and rye flours [PDF]

, 2019
Seven types of wheat and rye flours were studied regarding their physical and chemical properties, as well as the presence of mycotoxins and microorganisms.
González Paramás, Ana María, Barros, Lillian Bouçada de, Fernandes, Ângela, Heleno, Sandrina A., Cardoso, Rossana V.C., Barros, Lillian, Rodrigues, Paula, González-Paramás, Ana María, Ferreira, Isabel C.F.R.   +8 more
core   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source