Results 31 to 40 of about 37,629 (254)
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.
Xiaohui Gong +6 more
doaj +1 more source
Derivation and characterization of retinal pigment epithelium from urine‐derived iPSCs
Age‐related macular degeneration causes vision loss via RPE dysfunction and loss. Traditional iPSC therapies rely on invasive biopsies, limiting scalability. Here, we utilize urine‐derived stem cells as an accessible source to generate u‐iPSCs, successfully differentiated into pigmented RPE. This “Urine‐to‐Retina” platform provides a promising path for
Daniella Beiner +7 more
wiley +1 more source
The two catalytic subunits of typhoid toxin dissociate from the holotoxin in the ER of an intoxicated cell, but only CdtB exits the ER to generate immunosuppressive effects. PltA is retained in the ER and sequestered from its cytosolic target, thus allowing the anti‐inflammatory effects of CdtB to promote intestinal colonization.
Maria C. Zabala‐Rodriguez +4 more
wiley +1 more source
Human T-lymphotropic virus type 1 (HTLV-1)-associated myelopathy/tropical spastic paraparesis (HAM/TSP) is a neurodegenerative disease due to axonal damage of the corticospinal secondary to an inflammatory response against infected T-cells.
Flávia dos Santos Souza +14 more
doaj +1 more source
BCG vaccination potentiates oxidative phosphorylation in neonatal myeloid‐derived suppressor cells
BCG vaccination enhances oxidative phosphorylation in neonatal MDSCs, impairing their immunosuppressive function. It upregulates electron transport chain genes and mitochondrial activity, increasing ATP and oxygen consumption. Pharmacological OXPHOS inhibition partially restores suppressive capacity, confirming causality.
Yingying Chen, Hui Li
wiley +1 more source
Effect of the Addition of Soy Protein (Glycine Max Merryl) on the Composition of Cooked Ham
The present study aimed to assess the bromatological composition when soy protein was added in the preparation of cooked ham. An experimental approach was used. There were three treatments in which 2.50% (T1), 5.00% (T2) and 7.50% (T3) soy protein was added; these were compared to a control treatment (T0). A randomized design was applied and means were
E. Romero Machado +2 more
openaire +3 more sources
Trajectories of Physical Function in Canadian Children With Juvenile Idiopathic Arthritis
Objective We describe trajectories of physical function in children newly diagnosed with juvenile idiopathic arthritis (JIA) and identify trajectories with persisting functional impairments and associated baseline characteristics. Methods We included patients enrolled in the Canadian Alliance of Pediatric Rheumatology Investigators (CAPRI) Registry ...
Clare Cunningham +81 more
wiley +1 more source
Bu çal ışmada, farkl ı ham protein düzeyli yoğun yem karmalar ı n ı n, Türkgeldi erkek kuzular ı nda besi performans ı ve baz ı kesim özellikleri üzerindeki etkileri ara şt ı rı lm ışt ı r.
Ensar Başpınar +3 more
doaj
The collagen nanofiber (CNF) gel supports cancer cell culture, exhibiting cell morphology and cancer‐related protein expression similar to Matrigel. It offers a higher collagen concentration than commercial gels. Additionally, the CNF gel allows replication of the high elasticity of in vivo cancer tissue by controlling collagen fiber sizes, ranging ...
Naoko Sasaki +4 more
wiley +1 more source
Nhằm tạo ra giống lúa mới, có hàm lượng protein cao, hàm lượng amylose trung bình thích hợp điều kiện sinh thái của các tỉnh Đồng Bằng Sông Cửu Long, từ năm 2001-2005, phòng thí nghiệp di truyền chọn giống và công nghệ sinh học, khoa Nông nghiệp và sinh ...
Phạm Văn Phượng
doaj

