Results 201 to 210 of about 12,121 (301)

Dietary patterns and colorectal cancer: a multicenter case-control study in an Iranian population. [PDF]

Sci Rep
Sassano M, Seyyedsalehi MS, Hadji M, Rashidian H, Naghibzadeh-Tahami A, Haghdoost AA, Giovannucci E, Boffetta P, Zendehdel K.   +8 more
europepmc   +1 more source

Immunonutrition: Feeding the gut, skin, and immune system. [PDF]

Asia Pac Allergy
Ryczaj K, Pawankar R, Venter C.
europepmc   +1 more source

Incorporation of Novel Synthetic Glycolipids in Liposomal Nanoparticles Affects Opsonization and In Vivo Clearance

Angewandte Chemie International Edition, EarlyView.
We prepared five glycosylated liposomal nanoparticles (G‐LNPs) to investigate the role of glycosylation and protein corona in modulating the in vivo behavior of G‐LNPs. We show that IgG and complement C3 adsorption enhanced liposomal nanoparticle clearance, with IgG promoting subsequent C3 binding.
Yingjie Yu, Xuehan Li, Yu Gao, Shijia Tao, Xiaofei Li, Lemei Zhao, Wenshuai Han, Hao Fan, Ying Qiu, Man Wang, Luying Zhou, Xiaoyan Fang, Wenhua Yang, Haiyang Zhang, Volker Mailänder, Daniel Crespy, Katharina Landfester, Shuai Jiang, Xiangzhao Mao   +18 more
wiley   +1 more source

Hydrogenation of Edible Oils and Fats

Journal of Japan Oil Chemists' Society, 1970
openaire   +2 more sources

Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax. [PDF]

Gels
Naves BVB, Silva TLTD, Nunes CA, Haddad FF, Bastos SC.   +4 more
europepmc   +1 more source

From dairy to plant products: Understanding their structural fingerprints with X-rays. [PDF]

NPJ Sci Food
Olsmats E, Rennie AR.
europepmc   +1 more source

Enhancing Cetane Index in Biodiesel Hydrogenation: Insights from NiO-MoO₃/TiO₂ and NiO/TiO₂ Catalysts. [PDF]

ACS Omega
Manríquez Ramírez ME, Reza San Germán CM, Estrada Flores M.   +2 more
europepmc   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Fish and chips with a side order of Trans fat: The nutrition implications of eating from fastfood outlets: a report on eating out in east London [PDF]

Caraher, M., Lloyd, S., TOWER HAMLETS PCT   +2 more
core  

Fatty Acid Profile, Lipid Quality Indices and Oxidative Stability of Snacks Consumed by Children Aged 6-24 Months in Rural Matiari, Sindh, Pakistan. [PDF]

Foods
Chohan S, Soomro SI, Mahesar SA, Ahmed S, Umrani F, Iqbal NT, Iqbal J, Sadiq K, Qureshi AK, Ali A, Memon N.   +10 more
europepmc   +1 more source