Results 61 to 70 of about 6,006,279 (309)
Enhancing consumer sensory science approach through augmented virtuality
Current Research in Food ScienceAugmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment.
Abdul Hannan Bin Zulkarnain +3 more
doaj +1 more source
Supply Chain in Relation to Tourism and Crowd Management
, 2022 Proceedings of the 40th International Business Information Management Association Conference, Seville, Spain, November 23-24, 2022.The tourism industry is one of the fastest growing economic sectors in the world, and the developments in the industry are ...
Almaktoom, Abdulaziz, Shami, Atheer
core
FEBS Letters, EarlyView.This review focuses on the role of autophagy and mitophagy in maintaining pancreatic β‐cell function and homeostasis. We discuss how genetic defects affecting these pathways contribute to the development of type 1, type 2, monogenic, and gestational diabetes. We further explore their potential as therapeutic targets. Created in BioRender.
Yunkyeong Lee +2 more
wiley +1 more source
Foods, 2022 The food supply chain operates in a complex and dynamic external environment, and the external uncertainties from natural and socio-economic environment pose great challenges to the development of the food industry.
Jingdong Li, Zhouying Song
doaj +1 more source
Translophagy—A potential link between autophagy impairment and translational errors
FEBS Letters, EarlyView.Neurodegenerative diseases are characterised by the accumulation of abnormal proteins and protein aggregates, but their origin often remains unknown. We propose that selective autophagy removes damaged protein‐making machinery, preventing errors during protein synthesis.
Mykola V. Korolchuk +11 more
wiley +1 more source
Immersive Methods and Biometric Tools in Food Science and Consumer Behavior
EncyclopediaImmersive methods and biometric tools provide a rigorous, context-rich way to study how people perceive and choose food. Immersive methods use extended reality, including virtual, augmented, mixed, and augmented virtual environments, to recreate settings
Abdul Hannan Zulkarnain, Attila Gere
doaj +1 more source
Structural and biochemical analysis of a B12 superbinder
FEBS Letters, EarlyView.BtuG proteins are vitamin B12 scavengers in Bacteroides thetaiotaomicron, a dominant human gut bacterium. We present crystal structures of three BtuG homologs bound to cobalamin and its precursor cobinamide, revealing picomolar binding affinities, among the highest known for any natural protein.
Jose M. Martinez Felices +3 more
wiley +1 more source
FEBS Letters, EarlyView.Synechocystis strains deficient in succinate dehydrogenase (SDH) secrete more succinate than the WT under dark anaerobic conditions, supporting that SDH then primarily acts as SDH, not as a fumarate reductase. L‐aspartate oxidase (Laspo) from Synechocystis is functional under anaerobic conditions, reducing fumarate to succinate.
Kateryna Kukil +3 more
wiley +1 more source
FEBS Letters, EarlyView.Heterodimeric amino acid transporters consist of SLC7 and SLC3 family proteins arranged in a conserved structural organization. They regulate nutrient transport across cell membranes, supporting essential cellular functions. These transporters also contribute to xenobiotic/drug uptake and distribution.
Mariafrancesca Scalise +5 more
wiley +1 more source
Acta PsychologicaHuman–Food Interaction (HFI) research increasingly relies on precise sensory measurement. However, traditional methods often make it difficult to disentangle visual influences from multisensory integration and to reproduce context-rich eating-related ...
Abdul Hannan Bin Zulkarnain +5 more
doaj +1 more source