Results 91 to 100 of about 117,927,284 (283)

Flexible Integration of Structurally Diverse Spatial Multi‐Omics With AgaeSMO

Advanced Science, EarlyView.
AgaeSMO is a versatile and robust deep learning framework for flexible cross‐integration of spatial multi‐omics data. Leveraging a GATs network with a graph attention module, it learns joint embedding across diverse modalities, enabling integration of both structurally paired (e.g., spatial transcriptome‐epigenome, transcriptome‐proteome, transcriptome‐
Kunpeng Liu, Jinpo Su, Haotian Zhou, Yilin Shen, Mengke Qin, Yingjie Luo, Tiancai Wang, Zhenglin Chen, Yuanyuan Wang, Xiaokai Ma   +9 more
wiley   +1 more source

Meat Consumption Patterns and Intentions for Change Among Finnish Consumers [PDF]

During the past few decades, meat has increasingly become a subject of controversies relating to health and safety, environment, and animal welfare. Even though these changes in perceptions of meat are not yet visible in aggregate consumption figures ...
Makela, Jarmo, Forsman-Hugg, Sari, Pouta, Eija, Latvala, Terhi, Kotro, Jaana, Niva, M., Heikkila, Jaakko, Koistinen, Laura   +7 more
core  

Porphyrin‐Based Porous Materials for Antibacterial Applications

Advanced Science, EarlyView.
Porphyrin‐based porous materials have excellent photophysical properties and tunable structures for high‐efficiency antibacterial therapy. This review comprehensively discusses the structural design strategies and synthetic pathways of the four main types of porphyrin‐based porous materials, summarizes their cross‐domain antimicrobial applications, and
Xiao‐Xue Liang, Xin Li, Ying Xiong, Xin Wang, Ying‐Wei Yang   +4 more
wiley   +1 more source

An Ethical Argument for In Vitro Meat [PDF]

, 2018
This paper makes a moral argument for why in vitro meat should be adopted in favour of traditional forms of meat on the basis that doing so would reduce animal suffering.
Vido, Christian
core   +1 more source

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion

Foods
It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of ...
Zeshan Ali, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski, Stefaan De Smet   +6 more
doaj   +1 more source

Isolation of pathogenic Escherichia coli from buffalo meat sold in Parbhani city, Maharashtra, India

Veterinary World, 2013
Aim: Isolation, characterization, in-vitro pathogenicity and antibiogram study of E.coli from buffalo meat sold in Parbhani city. Materials and Methods: Meat samples were collected from buffalo immediately after slaughter.
M. S. Vaidya, N. M. Markandeya, R. N. Waghamare, C. S. Shekh, V. V. Deshmukh   +4 more
doaj   +1 more source

THE DEMAND FOR MEAT PRODUCTS IN THE UNITED STATES: AN EMPIRICAL ANALYSIS [PDF]

Given the importance of meat consumption, and the proportion of consumers' income spent on meat, this study estimates the demand for eight meat categories using two different functional forms.
Martin, Neil R., Jr., Olowolayemo, Surajudeen O., Raymond, Jennie E.   +2 more
core  

Structural Variants in the Human Genome Associated With Gut Microbiome and Blood Metabolic Traits With Potential Causal Links

Advanced Science, EarlyView.
Based on a multi‐omics cohort of 2002 individuals comprising high‐depth whole‐genome and metagenomic sequencing data, blood metabolites, and detailed questionnaires, we identified 138 859 high‐confidence SVs, uncovering 36 significant SV–microbiome associations and 48 SV–blood metabolite associations.
Qun Zhou, Keqing Wang, Junhong Chen, Haoyu Wang, Xinjiang Tan, Xuanlin Huang, Zhiyin Lin, Xun Xu, Xin Jin, Shaoqiao Zhang, Liang Xiao, Yuanqiang Zou, Tao Zhang, Xiaomin Liu   +13 more
wiley   +1 more source

On visions and promises — ethical aspects of in vitro meat

Emerging Topics in Life Sciences, 2019
Innovators of in vitro meat (IVM) are convinced that this approach is the solution for problems related to current meat production and consumption, especially regarding animal welfare and environmental issues. However, the production conditions have yet to be fully clarified and there is still a lack of ethical discourses and critical debates on IVM ...
openaire   +3 more sources

Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach [PDF]

, 2010
Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate.
Hoek, A.C.
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