Results 71 to 80 of about 2,881,953 (202)
MARK4 enhances stress granule formation under oxidative stress and increases tau accumulation
MARK4 (red dots) localizes to stress granules (orange dots) and promotes their formation under oxidative stress by modulating TIA1 (blue dots). MARK4 and TIA1 synergistically increase tau (purple) accumulation, and the reduction of the TIA1 ortholog suppresses neurodegeneration in a fly model.
Sho Nakajima +8 more
wiley +1 more source
Australian Consumers' Concerns and Preferences for Food Policy Alternatives [PDF]
Results from a 2007 Australian consumer survey conducted at a large farmers market are used to explore the hypothesis that consumers who are more concerned about certain types of food labeling information, particularly information related to food ...
Scott, Emily M. +2 more
core
Food for thought – empowering consumers: a critique of EU food labelling law
Intended to support a sensible and independent decision-making process by consumers whilst preventing the spread of misinformation, food information is an essential means of communication with consumers.
Meiselles, Michala
core
Objectives: A study was undertaken to describe South African dietitians and key role players’ perceptions regarding their role in reporting food labelling legislation transgressions.Design: A multimethod study design was employed to explore a previously ...
M Profe-Fuchsloch, N Koen, M Wicks
doaj +1 more source
Type I interferons modulate autophagy to shape gemcitabine response in pancreatic cancer cells
Type I interferons differentially modulate autophagy and the response of pancreatic cancer cells to gemcitabine. IFNα2b stimulates autophagic flux and protects cells from gemcitabine‐induced cell death, contributing to chemoresistance. In contrast, IFNβ1a inhibits autophagosome formation and enhances gemcitabine‐induced cell death, resulting in ...
Lucy E. Bonilla +10 more
wiley +1 more source
Consumer Attitudes towards Sustainability Attributes on Food Labels [PDF]
Concerns about climate change and the general status of the environment have increased expectation that food products have sustainability credentials, and that these can be verified.
Saunders, Caroline M. +5 more
core
Background Schools do not typically implement food labelling in their canteens, therefore young people may not be given nutrition information on which to make their food choices.
Natalia Iris +2 more
doaj +1 more source
Added Prognostic Value of EEG Reactivity in Comatose Patients Following Cardiac Arrest
ABSTRACT Objectives To evaluate the added prognostic value of EEG reactivity for favorable outcome compared with background analysis during and after targeted temperature management (TTM). Methods Prospective observational cohort study of comatose post–cardiac arrest patients admitted to a single academic center between 2017 and 2022, all undergoing ...
Sarah Caroyer +11 more
wiley +1 more source
Effects on logistic operations from RFID- and EPCIS-enabled traceability [PDF]
Purpose – The paper aims to explore the potential effects on logistic operations of implementing the Electronic Product Code Information Service (EPCIS) standard and radio frequency identification (RFID) technology to enable food traceability.
Ringsberg, Henrik +5 more
core +1 more source
Prevalence of sustainability claims on packaged food
Objective: Global food systems have a key influence on both health and sustainability. Dietary shifts that promote health and sustainability are regarded as a critical synergistic pathway for advancing human and planetary health.
Mariel Keaney +4 more
doaj +1 more source

