Food Science and Human WellnessIn recent years, the allergy rate of oysters has surged, and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin (TM).
Chenchen Yu +9 more
doaj +1 more source
Investigating consumer knowledge and behaviour in the context of functional foods [PDF]
The future of functional foods will depend on the extent to which they are accepted by consumers. Results are presented from a questionnaire that investigated consumers’ self-reported knowledge, behavioural intentions and purchasing behaviour regarding ...
Hall, Clare
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Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop.
Journal of Food Science, 2020 Microgreens are an emerging functional food crop with promise for sustainably diversifying global food systems, facilitating adaptations to urbanization and global climate change, and promoting human health.
Kiri A Michell +14 more
semanticscholar +1 more source
YAP1::TFE3 mediates endothelial‐to‐mesenchymal plasticity in epithelioid hemangioendothelioma
Molecular Oncology, EarlyView.The YAP1::TFE3 fusion protein drives endothelial‐to‐mesenchymal transition (EndMT) plasticity, resulting in the loss of endothelial characteristics and gain of mesenchymal‐like properties, including resistance to anoikis, increased migratory capacity, and loss of contact growth inhibition in endothelial cells.
Ant Murphy +9 more
wiley +1 more source
The acceptance of functional foods in Denmark, Finland and the United States: A study of consumers' conjoint evaluations of the qualities of functional foods and perceptions of general health factors and cultural values. [PDF]
Functional foods is a relatively new concept covering food products enriched with various kinds of (natural) substances (eg vitamins, minerals or probiotic cultures) or modified so as to provide consumers with an additional physiological benefit presumed
Bech-Larsen , Tino +2 more
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Molecular Oncology, EarlyView.This study integrates transcriptomic profiling of matched tumor and healthy tissues from 32 colorectal cancer patients with functional validation in patient‐derived organoids, revealing dysregulated metabolic programs driven by overexpressed xCT (SLC7A11) and SLC3A2, identifying an oncogenic cystine/glutamate transporter signature linked to ...
Marco Strecker +16 more
wiley +1 more source
System Dynamic Approach to Assessing New Product Introduction: The Case of Functional Foods in the United States [PDF]
Health care costs particularly those associated with chronic health conditions such as cancer have been significantly increasing for both individuals and governments in the past decades, prompting the demand for preventative medical initiatives, such as ...
Amanor-Boadu, Vincent, Ross, Kara L.
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Aggressive prostate cancer is associated with pericyte dysfunction
Molecular Oncology, EarlyView.Tumor‐produced TGF‐β drives pericyte dysfunction in prostate cancer. This dysfunction is characterized by downregulation of some canonical pericyte markers (i.e., DES, CSPG4, and ACTA2) while maintaining the expression of others (i.e., PDGFRB, NOTCH3, and RGS5).
Anabel Martinez‐Romero +11 more
wiley +1 more source
Hyperoside ameliorates depression-like behavior in ovariectomized mice
Applied Biological ChemistryThe physiological changes caused by the decline in estrogen levels due to menopause are linked to an increased risk of depression. This study investigated the antidepressant effects of hyperoside (HYP), a natural flavonol glycoside, and its associated ...
Kyung Hee Hong +3 more
doaj +1 more source
Much Ado about Nothing?- The Influence of Functional Food on Profitability of German Food Industry. [PDF]
Product innovation is a competitive strategy in food industry. Successful product development management is a key determinant of a firm?s performance.
Wittkopp, Antje
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