Results 51 to 60 of about 803,204 (313)
В мире научных открытий, 2017 The paper presents statistical data on foods consumption by the residents of the Khakas Republic. It also contains an analysis of actual dieting of the adult population with low energy expenditure in terms of dietary adequacy indications.
Ekaterina Aleksandrovna Kondrashova
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pH‐mediated activation of the lysosomal arginine sensor SLC38A9
FEBS Letters, EarlyView.Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
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FoodsBackground: Eating habits established during the preschool stage may last a lifetime, underlining the importance of choosing and purchasing healthy foods for proper nutrition.
Marina Ródenas-Munar +5 more
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Definition of Food and Food Economy [PDF]
AJN, American Journal of Nursing, 1901 n ...
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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 +4 more
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2018 This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in ...
Jacques Sawadogo +4 more
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Química Nova, 2007 Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives.
Marcelo Alexandre Prado +1 more
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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 +3 more
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Acknowledgement to Reviewers of Foods in 2015
, 2016 The editors of Foods would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2015.
Foods Editorial Office
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Characteristics of African traditional beers brewed with sorghum malt: a review
Biotechnologie, Agronomie, Société et Environnement, 2012 Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid,
Lyumugabe, F. +4 more
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