Results 141 to 150 of about 970,331 (323)

Understanding and Overcoming Immunotherapy Resistance in Skin Cancer: Mechanisms and Strategies

Aging and Cancer, EarlyView.
This narrative review explores the mechanisms driving immunotherapy resistance in skin cancer, including tumor microenvironment factors, genetic mutations, and immune evasion strategies. It highlights potential strategies to overcome resistance, offering insights for improving therapeutic outcomes and guiding future research in personalized ...
Shreya Singh Beniwal, Abhimanyu Chiraparambil Radhakrishnan, Ayanchetty Haripraba, Saif Syed, Gajawada Pragna, Ayush Dwivedi, Akash Rawat, Daniela Castro Calderón, Martin Cevallos‐Cueva   +8 more
wiley   +1 more source

Aging‐Driven Blood–Brain Barrier Dysfunction and Its Impact on CNS Cancer Susceptibility: A Comprehensive Narrative Review

Aging and Cancer, EarlyView.
Aging weakens the blood–brain barrier (BBB), increasing susceptibility to CNS cancers and complicating treatment. This review examines BBB deterioration, its impact on drug delivery, and potential interventions like targeting neuroinflammation and advanced therapies.
Quang La, Aiman Baloch, David F. Lo
wiley   +1 more source

Sodium in processed foods [PDF]

The American Journal of Clinical Nutrition, 1996
B F Liebman, M F Jacobson
openaire   +3 more sources

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) and structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14Rev1 (2009) and one phenoxyethyl ester evaluated in FGE.23Rev1 (2008)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Flavouring Group Evaluation 80, Revision 1 (FGE.80Rev1): Consideration of alicyclic, alicyclic‐fused and aromatic‐fused ring lactones evaluated by JECFA (61st meeting) structurally related to a aromatic lactone evaluated by EFSA in FGE.27 (2008)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Flavouring Group Evaluation 70 (FGE.70): Consideration of aliphatic, alicyclic, linear, alpha, beta‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st meeting)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Flavouring Group Evaluation 89 (FGE.89): Consideration of phenyl‐substituted aliphatic tertiary alcohols and related aldehydes and esters evaluated by JECFA (63rd and 68th meetings) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 (2009)

EFSA Journal, 2009
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Food Processing Characteristics of Soybean 11S and 7S Proteins

, 1969
Kyoko Saio, Makoto KAMIYA, Tokuji Watanabe   +2 more
openalex   +2 more sources

Investigation of Volatile Reducing Substances as an Indicator of Decomposition for Raw and Processed Foods [PDF]

, 1969
Barbara R Moorhouse, Harold Salwin
openalex   +1 more source

Use of Direct Steam Injection in Food Processing

, 1960
Arthur I. Morgan
openalex   +1 more source