Results 51 to 60 of about 12,985,276 (293)

Decoding the dynamic extracellular matrix in cancer—3D models and bioscaffolds rewire the rules of tumor progression

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, Konstantinos Spanopoulos, Zoi Piperigkou, Nikos K. Karamanos   +3 more
wiley   +1 more source

Investigating transcription factor dynamics in health and disease using FRAP

FEBS Letters, EarlyView.
FRAP analysis of GFP‐tagged transcription factors reveals how molecular mobility and target engagement change in response to drug treatment. By combining live‐cell imaging, quantitative model fitting, and statistical analysis, this approach uncovers transcription factor dynamics linked to disease mechanisms, providing a powerful framework for ...
Kannan Govindaraj, Carolina Vazquez Garzon, Jose Joaquin Velasco, Janine N. Post   +3 more
wiley   +1 more source

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, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Emerging Sustainable Processing Technologies for Fava Beans: Enhancing Nutritional Quality and A Pathway to Plant-Based Nutrition [PDF]

BIO Web of Conferences
Faba bean (Vicia faba L.) is a protein-rich legume with a high potential to be used for plant-based protein and responsible food systems, it is an eco-friendly legume.
Girhe Shubham, Solanke Nikhil, Thakre Shubhangi M., Kardile Nilesh, Athawale Gauri   +4 more
doaj   +1 more source

Design Thinking and food innovation [PDF]

Trends in Food Science & Technology, 2015
This paper presents a new approach for food innovation—a Design Thinking approach that challenges the strong product orientation that still exists in the food industry. Consumer researchers widely believe that innovation in the food sector can be much more user oriented.
openaire   +2 more sources

Designing for human–food interaction: An introduction to the special issue on ‘food and interaction design’ [PDF]

International Journal of Human-Computer Studies, 2014
With this special issue, we draw attention to the growing and diverse field of HCI researchers exploring the interstices of food, technology and everyday practices. This special issue builds on the CHI workshop of the same name (Comber et al., 2012a), where we brought together the community of researchers that take food as a point from which to ...
Rob Comber, Jaz Hee-jeong Choi, Jettie Hoonhout, Kenton O'Hara   +3 more
openaire   +2 more sources

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

Revisiting impact of food hydrocolloids on gut health: a concise review

Cogent Food & Agriculture
Food hydrocolloids are increasingly recognized as sophisticated dietary tools that extend beyond mere texture modification to fundamentally shape the gastrointestinal environment through both physicochemical and microbiome-mediated pathways.
Joachim Dotto Matondo
doaj   +1 more source

Designing Foods for Sensory Pleasure [PDF]

13th World Congress of Food Science & Technology, 2006
Publisher Summary Consumer satisfaction is the key factor, and a pleasurable sensory experience is critical for repurchase of food products, without which there is no chance to build a business before delisting occurs. Therefore, the development of ways to measure and quantify the hedonic or pleasurable aspects of food is needed, and the sensorial ...
openaire   +2 more sources

Liver organoids: modelling complexity in homeostasis and disease

FEBS Letters, EarlyView.
Studying liver in vitro has been challenging because simple 2D cell cultures fail to capture liver's cellular and architectural complexity. To bridge this gap, scientists increasingly use organoids, 3D liver models which better mimic liver composition and function. This review examines recent advances in liver organoid complexity and realism, discusses
Anna M. Dowbaj, Meritxell Huch
wiley   +1 more source