Results 141 to 150 of about 9,929,917 (363)

Unveiling unique protein and phosphorylation signatures in lung adenocarcinomas with and without ALK, EGFR, and KRAS genetic alterations

Molecular Oncology, EarlyView.
Proteomic and phosphoproteomic analyses were performed on lung adenocarcinoma (LUAD) tumors with EGFR, KRAS, or EML4–ALK alterations and wild‐type cases. Distinct protein expression and phosphorylation patterns were identified, especially in EGFR‐mutated tumors. Key altered pathways included vesicle transport and RNA splicing.
Fanni Bugyi, Mirjam Balbisi, Simon Sugár, Lóránd Váncza, Eszter Regős, Ilona Kovalszky, Ibolya Laczó, Tünde Harkó, Gábor Kecskeméti, Zoltán Szabó, Judit Moldvay, László Drahos, Lilla Turiák   +12 more
wiley   +1 more source

CO₂ electrocatalytic reduction to ethylene and its application outlook in food science. [PDF]

iScience, 2023
Ding Y, Dong Y, Ma M, Luo L, Wang X, Fang B, Li Y, Liu L, Ren F.   +8 more
europepmc   +1 more source

Factors affecting development of food science and technology and food research in Pakistan [PDF]

, 1961
J. W. Corran
openalex   +1 more source

Advancements in nanotechnology for food science and industry

Food Frontiers, 2021
Ekta Jagtiani
semanticscholar   +1 more source

Targeting of PTP4A3 overexpression sensitises HGSOC cells towards chemotherapeutic drugs

Molecular Oncology, EarlyView.
In HGSOC with normal KRAS expression, high PTP4A3 expression regulates autophagy activation. Conversely, in HGSOC with high KRAS expression, KRAS dictates autophagy control, and PTP4A3 is not required. When high PTP4A3 expression is inhibited, HGSOC cells are preferentially sensitised towards DNA‐damaging agents.
Ana López‐Garza, David James, Emma Creagh, James T. Murray   +3 more
wiley   +1 more source

Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology? [PDF]

Foods, 2023
Monteiro JS, Botelho RBA, Zandonadi RP, Araujo WMC.   +3 more
europepmc   +1 more source

Adding some zest to product development articles: How food technology findings can spark designers’ interest

International Journal of Food Design
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

Food Science at the University of Leeds [PDF]

, 1963
A. G. WARD
openalex   +1 more source

Pericytes change function depending on glioblastoma vicinity: emphasis on immune regulation

Molecular Oncology, EarlyView.
Pericytes alter their transcriptome depending on their proximity to the tumor core. In the tumor core, pericytes display a more active state with higher communication strength but with lower immune activation potential and a shift toward extracellular matrix production.
Carolina Buizza, Robert Carlsson, Coralie Gamper, Gayatri Chitale, Johan Bengzon, Gesine Paul   +5 more
wiley   +1 more source

Editorial: Methods in food chemistry and food science technology. [PDF]

Front Nutr, 2023
Hernández-Ledesma B, Gómez-Cortés P.
europepmc   +1 more source