Results 11 to 20 of about 2,149 (159)

The role of physics in multiomics and cancer evolution [PDF]

open access: yesFrontiers in Oncology, 2023
Complex interactions between the physical environment and phenotype of a tumour, and genomics, transcriptomics, proteomics and epigenomics, are increasingly known to have a significant influence on cancer development, progression and evolution.
Lucie E. Gourmet   +3 more
doaj   +2 more sources

Gourmet Table Salts: The Mineral Composition Showdown [PDF]

open access: yesToxics, 2023
Table salts with their specialty flake size, textures, flavors, and colors can be considered a gastronomy niche food already increasing in demand worldwide. Being unrefined, they can contain trace elements potentially both healthy and toxic.
Eleonora Di Salvo   +8 more
doaj   +2 more sources

Examination of the role of mutualism in immune evasion [PDF]

open access: yesFrontiers in Oncology
Though the earliest stages of oncogenesis, post initiation, are not well understood, it is generally appreciated that a successful transition from a collection of dysregulated cells to an aggressive tumour requires complex ecological interactions between
Lucie Gourmet   +2 more
doaj   +3 more sources

Gourmet Leather

open access: yes‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2017
As the skin of Acipenser (Sturgeon fishes) have morphological, histo-logical and physio logical characteristics, they have suitable situation of fish scaly, thickness, resistance and enough elasticity.
M. Davarzani
doaj   +1 more source

"Steak Dry Aging": An Innovative Approach to Producing High-Yield, High-Quality Dry-Aged Beef. [PDF]

open access: yesJ Food Sci
ABSTRACT This study evaluated a novel steak dry‐aging (StDA) protocol in which portioned beef steaks were dry‐aged until reaching an average weight loss of 15% and subsequently wet‐aged to achieve a total aging time of either 14 or 28 days. The new protocol was compared with conventional dry aging (DA) for 28 days and unaged controls.
Dos Santos JC   +6 more
europepmc   +2 more sources

Development of Authentic Psychomotor Instruments for Vocational School in the Covid-19 Pandemic

open access: yesJurnal Kependidikan, 2020
This research aims to develop psychomotoric instruments adapted to the current conditions of Covid-19. Development research was carried out with reference to the 4D model from Thiagarajan.
Latifahtur Rahmah   +3 more
doaj   +1 more source

La sal de la vida, vida en la sal: Producción de sal en paisajes de alto valor ecológico = The salt of life, life in salt: Salt production in high value landscapes

open access: yesCuadernos de Investigación Urbanística, 2020
RESUMEN: Pese a que la sal se considera perniciosa para la vida, los paisajes de la sal y, más en concreto las salinas de evaporación solar, constituyen complejos sistemas biológicos de gran relevancia para la producción de sal de calidad.
Katia Hueso Kortekaas
doaj   +1 more source

Data of texture profile analysis performed by different input settings on stored ‘Nui’ and ‘Rahi’ blueberries

open access: yesData in Brief, 2021
Texture Profile Analysis is a well-established method for assessing mechanical properties of horticultural food products and consists of two compression cycles on a repeated motion to a given strain using a flat surface probe (i.e., compression plate ...
Sebastian Rivera   +4 more
doaj   +1 more source

Problem Based Learning dan Argumentation Sebagai Solusi dalam Meningkatkan Kemampuan Berpikir Kritis Siswa SMK

open access: yesJurnal Kependidikan, 2020
This study is aimed to analyze advantages of problem based learning and argumentation (PBLA) for vocational school students; and (2) analyze the implementation of PBLA to improve the critical thinking skills of vocational school students.
Sudirman Rizki Ariyanto   +4 more
doaj   +1 more source

Traditional Culinary Potentials as an Attractiveness and Gastro-Diplomacy for Madura Culinary Tourism [PDF]

open access: yesBIO Web of Conferences
Traditional food is a symbol of cultural identity and plays an important role in preserving regional culinary tourism. The potential for Madura’s traditional food is very large if seen from the diversity of the traditional food types.
Adhianata Heni   +2 more
doaj   +1 more source

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