Results 41 to 50 of about 5,531,710 (302)
San Francisco Disaster Food System Report [PDF]
, 2014 This analysis includes recommendations to advance food resiliency for low-income and vulnerable populations in the event of disaster. The report highlights the fragility of the disaster food pipeline in San Francisco, focuses on lessons learned from ...
Cissie Bonini, Stephanie Rapp
core
Getting real about food prices [PDF]
, 2011 The 2008 price spike in world grain prices had serious impacts on food security and poverty but analysts have consistently described these real food prices as low in historical terms. The inconsistency between the severity of the food crisis and low real
Banse +32 more
core +2 more sources
Function‐driven design of a surrogate interleukin‐2 receptor ligand
FEBS Letters, EarlyView.Interleukin (IL)‐2 signaling can be achieved and precisely fine‐tuned through the affinity, distance, and orientation of the heterodimeric receptors with their ligands. We designed a biased IL‐2 surrogate ligand that selectively promotes effector T and natural killer cell activation and differentiation. Interleukin (IL) receptors play a pivotal role in
Ziwei Tang +9 more
wiley +1 more source
Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions
Czech Journal of Food Sciences, 2004 The oxidation rate of vegetable oils strongly depends on the content of polyunsaturated fatty acids, natural antioxidants and prooxidants. The resistance of oil against oxidation thus depends very much on the linoleic acid content. Virginia peanut oil (a
A. Zainuddin +4 more
doaj +1 more source
Time after time – circadian clocks through the lens of oscillator theory
FEBS Letters, EarlyView.Oscillator theory bridges physics and circadian biology. Damped oscillators require external drivers, while limit cycles emerge from delayed feedback and nonlinearities. Coupling enables tissue‐level coherence, and entrainment aligns internal clocks with environmental cues.
Marta del Olmo +2 more
wiley +1 more source
Allium discoloration: the nature of onion pinking and garlic greening
Czech Journal of Food Sciences, 2004 Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl ...
R. Kubec +3 more
doaj +1 more source
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source
Scientific Reports, 2023 Acrylamide is a toxic reaction product occurring in dry-heated food such as bakery products. To meet the requirements laid down in recent international legal norms calling for reduction strategies in food prone to acrylamide formation, efficient ...
Oliver Wittek, Andreas Römpp
doaj +1 more source
Molecules, 2020 Food can be regarded as functional if it beneficially affects one or more target functions in the body in a way that is relevant to either the state of well-being and health or to the reduction of the risk of a disease [...]
openaire +3 more sources
PICALM::MLLT10 translocated leukemia
FEBS Letters, EarlyView.This comprehensive review of PICALM::MLLT10 translocated acute leukemia provides an in‐depth review of the structure and function of CALM, AF10, and the fusion oncoprotein (1). The multifaceted molecular mechanisms of oncogenesis, including nucleocytoplasmic shuttling (2), epigenetic modifications (3), and disruption of endocytosis (4), are then ...
John M. Cullen +7 more
wiley +1 more source