Results 71 to 80 of about 1,239,691 (308)
Tau acetylation at K331 has limited impact on tau pathology in vivo
FEBS Letters, EarlyView.We mapped tau post‐translational modifications in humanized MAPT knock‐in mice and in amyloid‐bearing double knock‐in mice. Acetylation within the repeat domain, particularly around K331, showed modest increases under amyloid pathology. To test functional relevance, we generated MAPTK331Q knock‐in mice.
Shoko Hashimoto +3 more
wiley +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 +3 more
openaire +2 more sources
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +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
The ubiquitin ligase RNF115 is required for the clearance of damaged lysosomes
FEBS Letters, EarlyView.Upon lysosomal rupture, an E3 ubiquitin ligase RNF115 translocates from the cytosol to the damaged lysosomal membrane. Moreover, RNF115 depletion impairs the clearance of damaged lysosomes, identifying it as a key regulator of lysosomal quality control.
Sae Nakanaga +3 more
wiley +1 more source
, 2017 In the past 20 years, two new disciplines have been created and have evolved, first as two separate subjects, and now more and more interconnected: food studies and food design studies.
Massari S., Sonia Massari
core +1 more source
pH‐mediated activation of the lysosomal arginine sensor SLC38A9
FEBS Letters, EarlyView.Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
wiley +1 more source
Designing sustainable food experiences: Rethinking sustainable food tourism
, 2020 In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued.
Leer, Jonatan,, Jonatan Leer
core +1 more source
Pop-up food design research: A mobile university lab to explore situated knowledge and foster creativity about food [PDF]
The paper reflects on the significance of conducting food design research via situated collaborative workshops to trigger widespread food-related knowledge and creativity exchanges.
Raffaele Passaro +2 more
core +1 more source