Results 41 to 50 of about 376,818 (258)
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
Investigation of Virulence and Antibiotic-Resistance of Bacillus cereus Isolated from Various Spices
Canadian Journal of Infectious Diseases and Medical Microbiology, 2023 Spices and herbs are potential vectors for virulent and pathogenic micro-organisms, which cause illness in consumers, contribute to spoilage, and reduce the durability of foodstuffs.
Sahar Torki Baghbadorani +2 more
doaj +1 more source
FEBS Letters, EarlyView.Cancer progression is regulated by the dynamic matrix code of the tumor microenvironment, which influences cellular behavior and disease development. Importantly, matrix remodeling in three‐dimensional cancer models more accurately reflects in vivo conditions compared to conventional two‐dimensional systems.
Sylvia Mangani +3 more
wiley +1 more source
Data covering soil management practices and farm characteristics on Swiss arable farms
Scientific DataSoil health is the cornerstone of sustainable agriculture, but studies have shown that agricultural soils are degrading due to inadequate soil management practice adoption. To understand the status quo, we surveyed 2,728 Swiss arable farms in 2024.
Charles Rees +3 more
doaj +1 more source
Animals, 2020 The share of cattle grazing on grassland is decreasing in many European countries. While the production costs of intensive stall-based beef and dairy systems are usually lower per kg product, grazing-based systems provide more ecosystem services that are
Ekaterina Stampa +2 more
doaj +1 more source
The Food and Agriculture Organization food-composition initiative [PDF]
The American Journal of Clinical Nutrition, 1997 The 1992 International Conference on Nutrition, new legislation in developing countries, and international trade agreements have renewed interest in food-composition data. Because of the costs involved in gathering such information and the need for it to be uniform, collaborative efforts are required. The production of new food-composition data must be
openaire +2 more sources
Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential
FEBS Letters, EarlyView.Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta +3 more
wiley +1 more source
Structure‐forward targeting of claudins with synthetic binders
FEBS Letters, EarlyView.Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley +1 more source
Spent brewer's yeast extracts as a new component of functional food
Czech Journal of Food Sciences, 2016 The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated.
Bartłomiej Podpora +4 more
doaj +1 more source
Organic Food Awareness in Turkey
Emirates Journal of Food and Agriculture, 2015 Abstract The objective of this study was to determine which variables may affect consumers’ knowledge and awareness about organic foods in Turkey. The data was collected from 786 consumers who live in urban areas and it was analyzed by means of multinomial logistic regression model. The level of consumer awareness is calculated as 38%.
Demirtas, Bekir +2 more
openaire +1 more source