Results 11 to 20 of about 37,629 (254)
Effect of wet-curing on physical properties and proteins of cured ham [PDF]
Progress in Agricultural Engineering Sciences, 2021 AbstractConsuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage.
Anna Visy +5 more
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Chemotropism and Cell Fusion in Neurospora crassa Relies on the Formation of Distinct Protein Complexes by HAM-5 and a Novel Protein HAM-14 [PDF]
Genetics, 2016 Abstract In filamentous fungi, communication is essential for the formation of an interconnected, multinucleate, syncytial network, which is constructed via hyphal fusion or fusion of germinated asexual spores (germlings). Anastomosis in filamentous fungi is comparable to other somatic cell fusion events resulting in syncytia, including ...
Jonkers, Wilfried +4 more
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PLoS ONE, 2014 Intercellular communication of vegetative cells and their subsequent cell fusion is vital for different aspects of growth, fitness, and differentiation of filamentous fungi. Cell fusion between germinating spores is important for early colony establishment, while hyphal fusion in the mature colony facilitates the movement of resources and organelles ...
Fu, Ci +4 more
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HAM proteins promote organ indeterminacy [PDF]
Plant Signaling & Behavior, 2012 HAIRY MERISTEM (HAM) proteins, members of the GRAS family of transcriptional regulators, are essential for maintenance of indeterminate growth in flowering plant shoots, loss-of-function ham mutants exhibiting a strikingly novel phenotype of shoot meristem arrest and differentiation.
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Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham [PDF]
CyTA - Journal of Food, 2019 The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure analysis showed that the content of α-helix decreased from 55.03% to 20.61%, accompanied by an increase in ...
Chang-Yu Zhou +6 more
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Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham [PDF]
Food Chemistry, 2015 In this study, a peptidomic approach has been used in the identification of naturally generated peptides during a dry-curing process, showing methionine (Met) oxidation in their sequence. A total of 656 peptides derived from major myofibrillar proteins in Protected Designation of Origin (PDO) Teruel dry-cured ham have been identified by nanoliquid ...
Gallego, Marta +3 more
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ISPEC Journal of Agricultural Sciences, 2021 Bu çalışma Mardin/Kızıltepe ikinci ürün koşullarında, farklı ekim zamanlarında yetiştirilen beş farklı silajlık mısır çeşidinden elde edilmiş biyomasın silaj kalitesini araştırmak amacıyla yürütülmüştür.
Erdal KARADENİZ, Veysel SARUHAN
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Tạp chí Khoa học Đại học Cần Thơ, 2019 Mục tiêu của nghiên cứu nhằm đánh giá đa dạng di truyền của 109 mẫu giống đậu tương (Glycine max (L.) Merr.) ở các đặc điểm về hình thái (đặc điểm thực vật học, nông sinh học) trên đồng ruộng trong vụ xuân năm 2018, ở hàm lượng protein và kiểu gen bằng 9
Vũ Thị Thúy Hằng +6 more
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Yonca ve Şeker Pancarı Yaprağından Mekanik Sistemle Bitki Suyu Eldesi
Journal of Agricultural Sciences, 2003 Yonca ve şekerpancarı yapraklan yüksek oranda protein içermektedir Bunun yamnda kaba yerri olarak kullanılan bu yem türleri nasıl değerlendirilirse değerlendirilsin içinde bulundurduğu yüksek orandaki proteinin büyük bölümü kayıp olmaktadır.
Fulya Toriki
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The microbiome in human skin aging
FEBS Letters, EarlyView.Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana +3 more
wiley +1 more source