Results 51 to 60 of about 1,241,290 (247)

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, Claire Van Damme, Bruno Demeulenaer, Frank Devlieghere   +3 more
doaj   +1 more source

Data Science & Engineering into Food Science: A novel Big Data Platform for Low Molecular Weight Gelators’ Behavioral Analysis

Journal of Computer Science and Technology, 2020
The objective of this article is to introduce a comprehensive end-to-end solution aimed at enabling the application of state-of-the-art Data Science and Analytic methodologies to a food science related problem.
Verónica Cuello, Gonzalo Zarza, Maria Corradini, Michael Rogers   +3 more
doaj   +1 more source

Transferrin receptor 1‐mediated iron uptake supports thermogenic activation in human cervical‐derived adipocytes

FEBS Letters, EarlyView.
In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai, Mizuki Seo, Gyath Karadsheh, Fachrur Rizal Mahendra, Máté Á Demény, Ferenc Győry, János András Mótyán, László Fésüs, Endre Kristóf, Rini Arianti   +9 more
wiley   +1 more source

Effects of Colored Light on Growth and Nutritional Composition of Tilapia, and Biofloc as a Food Source

Applied Sciences, 2020
Light stimulation and biofloc technology can be combined to improve the efficiency and sustainability of tilapia production. A 73-day pilot experiment was conducted to investigate the effect of colored light on growth rates and nutritional composition of
Daniela Lopez-Betancur, Ivan Moreno, Carlos Guerrero-Mendez, Domingo Gómez-Meléndez, Manuel de J. Macias P., Carlos Olvera-Olvera   +5 more
doaj   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Integrating Human-Centered Design into Undergraduate STEM Capstone Courses: A Food Product Development Case Study

Education Sciences
This study examines the integration of human-centered design (HCD) in a Food Science capstone course and explores its impact on students’ learning outcomes and skill development. This case study investigated how 42 undergraduate students engaged with HCD
Saadeddine Shehab, Dawn Bohn, Lucas O’Bryan, LuEttaMae Lawrence, Mike Tissenbaum   +4 more
doaj   +1 more source

Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google

Evidence Based Library and Information Practice, 2011
Objective – To determine the information needs of nutrition, food science, and dietetics faculty members by specifically examining how they locate and access information sources and which scholarly journals are consulted for teaching, research, and ...
Mê-Linh Lê
doaj   +1 more source

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Rediscovering the wild: MiFoDB brings fermented food microbiomes into focus

mSystems
Fermented foods have sustained human societies for thousands of years, with their microbial communities subtly shaping flavor, nutrient preservation, and health.
Jacob M. Allen
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source