Results 191 to 200 of about 70,974 (289)

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices. [PDF]

J Agric Food Chem, 2019
Duque-Estrada P, Berton-Carabin CC, Nieuwkoop M, Dekkers BL, Janssen AEM, van der Goot AJ.   +5 more
europepmc   +1 more source

Spatiotemporal cellular dynamics of the notochord shape intervertebral disc morphogenesis in the mouse embryo through apoptosis and proliferation

Developmental Dynamics, EarlyView.
Abstract Background The notochord is a midline structure essential for vertebrate embryogenesis, contributing to the development of the nervous system, digestive tract, and vertebral column. In particular, notochord signaling is indispensable for proper patterning and coordinated development of alternating vertebrae and intervertebral discs (IVDs ...
Julie Warin, Estelle Balissat, Pauline Colombier, Lily Paillat, Maeva Dutilleul, Anne Camus   +5 more
wiley   +1 more source

Role of SoxE transcription factors in development and disease

Developmental Dynamics, EarlyView.
Abstract Sox8, Sox9, and Sox10 arose by multiple rounds of genome duplications from a single SoxE gene in ancestral vertebrates. In this review, we will briefly discuss the molecular structure and function of SoxE transcription factors and their evolutionary origin. We will then discuss their expression, function, and developmental disorders.
Merin Lawrence, Gerhard Schlosser
wiley   +1 more source

Embryonic development of the Mediterranean starfish Hacelia attenuata

Developmental Dynamics, EarlyView.
Abstract Background Starfish play essential ecological roles as predators and ecosystem regulators; however, detailed developmental descriptions exist for only a handful of species, none of which are from the Mediterranean Sea. Results In this study, we provide the first full account of the development of the Mediterranean starfish Hacelia attenuata ...
Silvia Caballero‐Mancebo, Laurent Gilletta, Janet Chenevert, Stefania Castagnetti   +3 more
wiley   +1 more source

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels. [PDF]

Food Biophys, 2018
Opazo-Navarrete M, Altenburg MD, Boom RM, Janssen AEM.   +3 more
europepmc   +1 more source

Ketogenic diet therapy for children with super‐refractory status epilepticus in intensive care: International clinical practice recommendations

Epilepsia Open, EarlyView.
Abstract Objective We aimed to create practical recommendations to support healthcare teams starting ketogenic diet therapy (KDT) for children with super‐refractory status epilepticus in intensive care settings. Methods A literature review was conducted to extract published data on patient selection, diet prescription, diet initiation, monitoring, fine‐
Robyn Blackford, Victoria J. Whiteley, Isobel Hardy, Marisa Armeno, Tessa Bollard, J. Helen Cross, Christin Eltze, Susan George, Charlotte Howard, A. Laura Nijstad, Erin Talzzia, Chris Paget, Samiran Ray, Zoe Simpson, Elizabeth Song‐Pozderac, Agnieszka Szmurlo, Charlene Tan‐Smith, Lisa Vanatta, Elles van der Louw, Natasha E. Schoeler, on behalf of the Ketogenic Dietitians Research Network   +20 more
wiley   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source