Results 61 to 70 of about 794,911 (310)

Dietary Patterns vs. Dietary Recommendations

Frontiers in Nutrition, 2022
Dietary Reference Values (DRVs) are important for developing labeling laws, identifying populations at risk of over- or under-consumption, and promoting public health interventions.
Valentina De Cosmi, Alessandra Mazzocchi, Gregorio P. Milani, Gregorio P. Milani, Carlo Agostoni, Carlo Agostoni   +5 more
doaj   +1 more source

Antibiofilm activity of a chionodracine‐derived peptide by NMR‐based metabolomics of cell‐free supernatant of Acinetobacter baumannii clinical strains

FEBS Open Bio, EarlyView.
KHS‐Cnd peptide is able to impair biofilm formation and disaggregate mature biofilms in Acinetobacter baumannii clinical isolates. Differences in extracellular metabolites reflect changes in biofilm metabolism due to KHS‐Cnd treatment. Among the differentially represented extracellular metabolites upon KHS‐Cnd treatment, the significantly altered ...
Fernando Porcelli, Enrico Landi, Francesco Maiurano, Irene Paris, Rosanna Papa, Marco Artini, Laura Selan, Stefano Borocci, Francesco Buonocore, Esther Imperlini   +9 more
wiley   +1 more source

TMC4 localizes to multiple taste cell types in the mouse taste papillae

FEBS Open Bio, EarlyView.
Transmembrane channel‐like 4 (TMC4), a voltage‐dependent chloride channel, plays a critical role in amiloride‐insensitive salty taste transduction. TMC4 is broadly expressed in all mature taste cell types, suggesting a possible involvement of multiple cell types in this pathway.
Momo Murata, Yoshikazu Saito, Yoichi Kasahara, Wataru Fujii, Takumi Misaka, Tomiko Asakura, Masataka Narukawa   +6 more
wiley   +1 more source

Sensory Experiences and Expectations of Organic Food. Results of Focus Group Discussions [PDF]

, 2010
This executive summary describes the main objectives and findings from a qualitative survey on consumers’ sensory experiences, expectations and preferences with respect to organic food.
Baumgart, Lukas, Jahrl, Ingrid, Schneider, Flurina, Stolz, Hanna   +3 more
core  

Conditioned food preferences [PDF]

Bulletin of the Psychonomic Society, 1991
Animals learn to prefer the flavors of foods on the basis of the foods’ postingestive nutritional consequences. This has been demonstrated with the conditioned flavor preference paradigm. With this paradigm, one flavor (the CS+) is paired with a nutrient that is orally consumed or is infused via a post-oral (e.g., intragastric) route; another flavor ...
openaire   +2 more sources

Reversing food preference through multisensory exposure

PLOS ONE, 2023
Experiencing food craving is nearly ubiquitous and has several negative pathological impacts prompting an increase in recent craving-related research. Food cue-reactivity tasks are often used to study craving, but most paradigms ignore the individual food preferences of participants, which could confound the findings. We explored the neuropsychological
Avishek Chatterjee, Satyaki Mazumder, Koel Das   +2 more
openaire   +2 more sources

Sustainable bioplastics manufacturing from renewable sources

FEBS Open Bio, EarlyView.
Bioplastics are manufactured by using polymers from different bio‐based sources. These novel materials not only offer biodegradability but also possess various functional properties that make them suitable for diverse applications. Recent developments in the preparation of bioplastics are reported, highlighting the distinct properties of each type of ...
C. Valeria L. Giosafatto, Marika Avitabile, Michela Famiglietti, Talayeh Kordjazi, Marzieh Moosavi‐Nasab, Odile F. Restaino, Loredana Mariniello   +6 more
wiley   +1 more source

Understanding bio‐based polymers: A study of origins, properties, biodegradation and their impact on health and the environment

FEBS Open Bio, EarlyView.
This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc, Blaž Stres, Mirica Karlovits, Igor Karlovits, Petra Jerič, Ondrej Panák, Anja Verbič, Blaž Likozar, Uroš Novak   +8 more
wiley   +1 more source

Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function

FEBS Open Bio, EarlyView.
We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke, Michal Banasik, Rokas Juodeikis, Martin J. Warren, Richard W. Pickersgill   +4 more
wiley   +1 more source

Consumption patterns and key motivational drivers: an analysis of food behavior in Spanish households

Frontiers in Nutrition
Background/objectivesBased on data collected in a market study, this analysis examines the food consumption patterns of Spanish households and the main individual motivations behind the use of these foods in each consumption occasion.MethodsA descriptive
Beatriz Beltrán-de-Miguel, Susana del-Pozo-de-la-Calle, Carmen Cuadrado-Vives, Emma Ruiz-Moreno, Emma Ruiz-Moreno   +4 more
doaj   +1 more source