Results 41 to 50 of about 12,272,536 (305)
From mice to humans—divergent strategies for intestinal homeostasis and regeneration
FEBS Letters, EarlyView.Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa +2 more
wiley +1 more source
From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania
FoodsCookbooks serve as structured records of both ingredient repertoires and the underlying processing logics that define a culture’s culinary identity. By modeling five Transylvanian ethnic traditions—Hungarian, Romanian, Transylvanian Saxon, Jewish, and ...
Zsolt Magyari-Sáska +2 more
doaj +1 more source
Importance and health hazards of nanoparticles used in the food industry
Nanotechnology Reviews, 2018 Nanoparticles are considered magic bullets because of their unique properties. Nowadays, the use of nanoparticles has emerged in almost every field of science and technology, owing to its potential of revolutionizing specific fields. In the field of food
Naseer Bazila +5 more
doaj +1 more source
Pressure as a Limiting Factor for Life
Life, 2016 Facts concerning the stability and functioning of key biomolecular components suggest that cellular life should no longer be viable above a few thousand atmospheres (200–300 MPa).
Rachael Hazael +3 more
doaj +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
, 2012 In December, Virginia Tech broke ground for the first building in the new Biosciences Precinct at the corner of Duck Pond Drive and Washington Street. The 93,860-square-foot building will incorporate laboratory and support facilities, focusing on a wide ...
Virginia Tech. Food Science and Technology Department
core
Application of supercritical carbon dioxide extrusion in food processing technology [PDF]
Hemijska Industrija, 2017 Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals ...
Panak-Balentić Jelena +7 more
doaj +1 more source
Investigating transcription factor dynamics in health and disease using FRAP
FEBS Letters, EarlyView.FRAP analysis of GFP‐tagged transcription factors reveals how molecular mobility and target engagement change in response to drug treatment. By combining live‐cell imaging, quantitative model fitting, and statistical analysis, this approach uncovers transcription factor dynamics linked to disease mechanisms, providing a powerful framework for ...
Kannan Govindaraj +3 more
wiley +1 more source
Developing sous vide/freezing systems for ready-meal components [PDF]
, 2005 End of Project ReportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
O'Beirne, David +5 more
core +1 more source
Structure‐forward targeting of claudins with synthetic binders
FEBS Letters, EarlyView.Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley +1 more source