Results 121 to 130 of about 3,936,148 (352)
CircCCNB1 expression is down‐regulated in nasopharyngeal carcinoma (NPC); thus, less NF90 protein is bound to circCCNB1 and more binds to pri‐miRNAs, blocking their (pri‐miRNAs) binding to DGCR8 and inhibiting the processing and generation of miR‐15b‐5p/miR‐7‐1‐3p. Furthermore, decreased miR‐15b‐5p/miR‐7‐1‐3p promotes the expression of the target genes
Chunmei Fan+6 more
wiley +1 more source
TOMM20 increases cancer aggressiveness by maintaining a reduced state with increased NADH and NADPH levels, oxidative phosphorylation (OXPHOS), and apoptosis resistance while reducing reactive oxygen species (ROS) levels. Conversely, CRISPR‐Cas9 knockdown of TOMM20 alters these cancer‐aggressive traits.
Ranakul Islam+9 more
wiley +1 more source
IFPRI Annual Report 2007-2008: [PDF]
Food prices, Poverty reduction, Globalization, Food security Developing countries, Agricultural systems, trade, Markets, Natural resources, World food situation, Social protection, science and technology, Nutrition, Capacity strengthening,
IFPRI
core
Editorial: Insights into food science and technology in Latin America. [PDF]
Sánchez-Camargo ADP+5 more
europepmc +1 more source
Anchovies have been traditionally captured and processed for human consumption for millennia. In the case of Spain, ripened and salted anchovies are a delicacy, which, in some cases, can reach high commercial values.
Amaya Velasco+3 more
doaj +1 more source
Presurgery 72‐h fasting in GB patients leads to adaptations of plasma lipids and polar metabolites. Fasting reduces lysophosphatidylcholines and increases free fatty acids, shifts triglycerides toward long‐chain TGs and increases branched‐chain amino acids, alpha aminobutyric acid, and uric acid.
Iris Divé+7 more
wiley +1 more source
Food Safety. Commodity Science Point of View [PDF]
The paper addresses "food safety" and 'food quality' from the position of commodity and food science rather than economy. The various descriptions of both terms in literature are reviewed in connection with customer/supplier ability to evaluate food ...
Skawinska, Eulalia, Zalewski, Romuald I.
core +1 more source
To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typically
Hendrik N. J. Schifferstein
doaj +1 more source
Patient engagement involves actively including patients in healthcare decisions and research to ensure care and studies align with their needs. This approach improves outcomes, trust, and communication while fostering collaboration between patients and professionals.
Estela Cepeda+3 more
wiley +1 more source