Results 151 to 160 of about 2,036,267 (368)

dUTPase is essential in zebrafish development and possesses several single‐nucleotide variants with pronounced structural and functional consequences

FEBS Open Bio, EarlyView.
dUTPases are involved in balancing the appropriate nucleotide pools. We showed that dUTPase is essential for normal development in zebrafish. The different zebrafish genomes contain several single‐nucleotide variations (SNPs) of the dut gene. One of the dUTPase variants displayed drastically lower protein stability and catalytic efficiency as compared ...
Viktória Perey‐Simon, Angéla Békesi, Latifa Kazzazy, Jázmin Mihály, Máté Varga, Beáta G. Vértessy, Kinga Nyíri   +6 more
wiley   +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

Chemistry and Food Processing [PDF]

Nature, 1952
openaire   +2 more sources

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

Neural processing of food cues in pre‐pubertal children

, 2018
Shan Luo, Jasmin M. Alves, Kristina K. Hardy, X. Wang, John Monterosso, Anny H. Xiang, Kathleen A. Page   +6 more
openalex   +2 more sources

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012) [PDF]

, 2013
Beevers, Cramer, EC (European Commission), EC (European Commission), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), National Cancer Institute, SCF (Scientific Committee on Food), Whitwell, Whitwell   +11 more
core   +1 more source

The processed food trap [PDF]

Nature Medicine, 2019
openaire   +2 more sources

Enhancing Oncological Care for India's Aging Population: Addressing the Complex Needs of Older Adults With Cancer

Aging and Cancer, EarlyView.
Aging‐associated physiological and molecular alterations pose significant challenges in cancer management among India's elderly. Limited geriatric oncology expertise, financial constraints, and inadequate specialized care exacerbate disparities. Strategic expansion of insurance coverage, integration of palliative care, and infrastructural advancements ...
Nihanthy D. Sreenath, Mathigatta Shivarudraiah S, Rajath Govind, Kaushik M R   +3 more
wiley   +1 more source

Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives evaluated by EFSA in FGE.21Rev1 (2009)

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

DIVERSIFICATION AND FIRM PERFORMANCE IN THE FOOD ECONOMY [PDF]

The effects of diversification on firm value in the food economy are analyzed within four major sectors: processing, wholesale, retail, and restaurant. We find that diversification in the food economy contributes to positive excess firm value. Processing
Boland, Michael A., Schumacher, Sara K.
core   +1 more source