Results 91 to 100 of about 12,477 (219)

Acid Sulfite Pulping of Hemp: Effects of Processing Conditions on Lyocell Pulp Quality

open access: yesJournal of Polymer Science, Volume 64, Issue 16, Page 3364-3381, 15 August 2026.
Industrial hemp is emerging as a promising renewable source for next‐generation textile fibers. This study evaluates whether acid sulfite pulping can produce hemp‐based dissolving pulp suitable for lyocell manufacturing. While the process is historically linked to increased cellulose accessibility, it did not achieve the low lignin content and ...
Lelia Lawson   +3 more
wiley   +1 more source

Characterization of Grape Cane Stilbenoids and Their Photo‐Degradation Products by HPLC‐DAD Coupled With Trapped Ion Mobility Spectrometry and High‐Resolution Tandem Mass Spectrometry

open access: yesRapid Communications in Mass Spectrometry, Volume 40, Issue 15, 15 August 2026.
ABSTRACT Rationale Bioactive (E)‐stilbenoids in vine extracts are prone to light‐induced transformation into the respective (Z)‐isomers and further degradation products, often resulting in a loss of bioactivity. We sought to study stilbenoid degradation beyond that of the well‐researched resveratrol due to the high diversity of stilbenoids in nature ...
Paul Besrukow   +3 more
wiley   +1 more source

Influence of Two Hexose Transporters on Substrate Affinity and Pathogenicity in Magnaporthe oryzae

open access: yesMicroorganisms
Hexose transporters (HXT) play a crucial role in the pathogenicity of Magnaporthe oryzae, serving not only as key facilitators for acquiring and transporting sugar nutrients to support pathogen development, but also as sugar sensors which receive ...
Tinghong Huang   +7 more
doaj   +1 more source

Interaction of the Gut Microbiota and the Enteric Nervous System: Implications in Gastrointestinal Disorders Associated With Autism Spectrum Disorder

open access: yesAutism Research, Volume 19, Issue 8, August 2026.
ABSTRACT Autism spectrum disorder (ASD) is a neurodevelopmental disorder characterized by impairments in social interaction, restricted interests, and repetitive behaviors. In addition to these core behavioral symptoms, gastrointestinal (GI) disorders are frequently reported, ranging from severe constipation to diarrhea.
Baptiste Ganachaud   +9 more
wiley   +1 more source

Selected monosaccharides in cancer: Metabolic routing, post‐translational modification, immunity and therapeutic potential

open access: yesClinical and Translational Discovery, Volume 6, Issue 4, August 2026.
Glucose, galactose, mannose and fructose can either fuel or fight tumours by rewiring metabolism and immunity. Their context‐dependent double‐edged nature suggests that precisely targeted monosaccharide interventions could become a new pillar of precision oncology.
Qin Ouyang, Ke Gao, Haojie Lu, Shu Zhang
wiley   +1 more source

Stage‐Specific Metabolic and Proteomic Dynamics Underlying Ripening and Quality Formation in Tropical Evergreen Pomegranate

open access: yeseFood, Volume 7, Issue 4, August 2026.
Integrated multi‐omics reveals that pomegranate ripening between 90 and 130 days drives optimal sugar‐acid balance and pigmentation via coordinated regulation of phenylpropanoid, flavonoid, and carbohydrate metabolism pathways. ABSTRACT Pomegranate fruit development involves coordinated physiological, metabolic, and proteomic changes shaping coloration
Yawen Zhang   +6 more
wiley   +1 more source

ETHANOL PRODUCTION FROM XYLOSE AND WOOD HYDROLYZATE BY MUCOR INDICUS AT DIFFERENT AERATION RATES

open access: yesBioResources, 2008
The fungus Mucor indicus is able to produce ethanol from xylose as well as dilute-acid lignocellulosic hydrolyzates. The fungus completely assimilated 10 g/L xylose as the sole carbon and energy source within 32 to 65 h at an aeration rate of 0.1 to 1.0 ...
Ria Millati   +4 more
doaj  

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

open access: yeseFood, 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   +7 more
wiley   +1 more source

Polyphenols in Litchi (Litchi chinensis Sonn.) Seeds: Comparison of Profiles Among Five Cultivars and Evaluation of Anti‐Inflammatory, Analgesic Potentials

open access: yesFood Science &Nutrition, Volume 14, Issue 8, August 2026.
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng   +9 more
wiley   +1 more source

High‐Throughput Equine Plasma Profiling Using Laser‐Assisted Rapid Evaporative Ionisation Mass Spectrometry

open access: yesJournal of Mass Spectrometry, Volume 61, Issue 8, August 2026.
ABSTRACT Remnants of erythrocyte removal from blood constitute therapeutic plasma—a water‐based solution containing mainly platelets, extracellular vesicles (EVs), protein and lipid complexes and ions. Plasma‐based therapies, including their use to accelerate wound healing in human and animal patients, are increasingly gaining prominence in ...
Adrienn Molnár   +12 more
wiley   +1 more source

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