Results 91 to 100 of about 9,929,917 (363)
Health benefits and health claims of probiotics: bridging science and marketing [PDF]
, 2011 Health claims for probiotics are evaluated by the Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Authority. Despite a substantial amount of basic and clinical research on the beneficial effects of probiotics, all of the ...
Brummer, R.J. +2 more
core +2 more sources
From omics to AI—mapping the pathogenic pathways in type 2 diabetes
FEBS Letters, EarlyView.Integrating multi‐omics data with AI‐based modelling (unsupervised and supervised machine learning) identify optimal patient clusters, informing AI‐driven accurate risk stratification. Digital twins simulate individual trajectories in real time, guiding precision medicine by matching patients to targeted therapies.
Siobhán O'Sullivan +2 more
wiley +1 more source
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review.
Comprehensive Reviews in Food Science and Food Safety, 2018 Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science.
E. Hatzakis
semanticscholar +1 more source
FEBS Letters, EarlyView.This work presents the characterization of MvoDUF2193, a Methanococcus voltae (Mvo) protein from the domain of unknown function (DUF) 2193 family. We demonstrate that MvoDUF2193 binds a single [4Fe–4S] cluster per subunit and that cluster occupancy regulates the transition from an apo tetramer to a [4Fe–4S] monomeric form. This structural transition is
Emily M. Dieter +8 more
wiley +1 more source
Functional role and folding properties of the glucan‐binding domain of oral bacterial glucansucrase
FEBS Letters, EarlyView.The role of the glucan‐binding domain in Streptococcus sobrinus glucansucrase was examined, focusing on its impact on enzymatic activity, dextran binding, and structural stability of deletion mutants and a circularly permuted protein. Our research revealed that glucosyl transfer efficiency is linked to cooperative interdomain folding.
Hideyuki Komatsu +5 more
wiley +1 more source
Food Engineering within Sciences of Food
International Journal of Food Studies, 2011 <jats:p>The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given.
openaire +4 more sources
Exploring lipid diversity and minimalism to define membrane requirements for synthetic cells
FEBS Letters, EarlyView.Designing the lipid membrane of synthetic cells is a complex task, in which its various roles (among them solute transport, membrane protein support, and self‐replication) should all be integrated. In this review, we report the latest top‐down and bottom‐up advances and discuss compatibility and complexity issues of current engineering approaches ...
Sergiy Gan +2 more
wiley +1 more source
MAP as a conservation method for contemporary art with foodstuffs : three case studies
CeROArt : Conservation, Exposition, Restauration d'Objets d'Art, 2011 This article examines the use of Modified Atmosphere Packaging (MAP), a widely applied preservation method in the food packing industry, for preserving contemporary artworks with foodstuffs.
Julie Gilman +3 more
doaj +1 more source
Application of Ultrasound in Food Science and Technology: A Perspective
Foods, 2018 Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and
M. Gallo, L. Ferrara, D. Naviglio
semanticscholar +1 more source