Results 91 to 100 of about 12,899 (213)

35 Individuals With HUWE1‐Related Neurodevelopmental Disorder and Suggested Clinical Evaluations

American Journal of Medical Genetics Part A, Volume 200, Issue 9, Page 2010-2018, September 2026.
ABSTRACT HUWE1 (HECT, UBA, and WWE Domain Containing E3 Ubiquitin Protein Ligase1, OMIM 300697), located at Xp11.22, encodes a ubiquitin ligase that is highly conserved across species. Genetic variants in HUWE1 described in multiple independent studies cause X‐linked intellectual disability, including in the patients identified by Juberg, Marsidi, and ...
Mindy H. Li, Deziree L. Coleman, Kelsey Hogan, Danielle Luz, Lindsay Bhandari, Newell Belnap, Tiffany Busa, Charles Coutton, Klaus Dieterich, Svetlana Gorokhova, Clara Hildebrandt, Rachel Logan, Milena Mariani, Manuela Morleo, Vincenzo Nigro, John Pappas, Rachel Rabin, Kelly Schoch, Angelo Selicorni, Vandana Shashi, Rebecca Spillmann, Jennifer Sullivan, Charlotte Tardy, Samantha A. Schrier Vergano, Brock Grill, Kristin Baranano   +25 more
wiley   +1 more source

On -open sets

Ibn Al-Haitham Journal for Pure and Applied Sciences
This study investigates new concepts in grill topological spaces by employing specified sets in which the α-open sets are defined. Many scholars, such as Choquet, who is considered the first to lay the foundation stone for the concept of a grill and ...
Tabarak Ayad Ali, Rana B. Esmaeel, Abdelaziz E. Radwan   +2 more
doaj   +1 more source

Mixed Grill [PDF]

Science, 2007
openaire   +2 more sources

A Hazard of Outdoor Grilling [PDF]

Gastroenterology, 2016
Guilherme Piovezani, Ramos, Seth, Sweetser, John B, Kisiel   +2 more
openaire   +2 more sources

On Not Being Stuck: Changing Humanities in 20th‐ and 21st‐Century Britain: The Lorna Sage Lecture, 2025

Critical Quarterly, EarlyView.
Helen Small
wiley   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat

Foods
Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; however,
Taylor Terry, Edgar Chambers, Sandria Godwin, Edgar Chambers   +3 more
doaj   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

ON CLASS OF FUNCTION VIA GRILL

Journal of New Theory, 2017
Abstaract−If we have (X, τ, G) be a topological space with a grill, our aim in this paper is to provide a study of new class of functions via grill called slightly G-precontinuous functions.
Arafa Ahmad Nasef, Abdel-fatah Abdalla Azzam   +1 more
doaj