Results 191 to 200 of about 9,424,074 (222)

Characterization of the Yellow Gene Family in <i>Nilaparvata lugens</i> and Functional Analysis of <i>NlYellow-b</i>. [PDF]

Insects
Zheng X, Liang X, Li Y, Hu H, Zhang S, Jia R, Liu Y, Li X, Zhang Y, Xu K, Shangguan X.   +10 more
europepmc   +1 more source

Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives. [PDF]

Foods
Choręziak A, Sikora D, Rzymski P.
europepmc   +1 more source

Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
Straka D, Meledina A, Smirnova TA, Hajslova J, Kourimska L, Kulma M, Sebelova K, Pospisil O, Kopecka A, Kuckova S.   +9 more
europepmc   +1 more source

Proteome-Wide Prediction of Putative Bemisia tabaci Effector Candidates and Transient Validation of BtApe-Mediated Suppression of Tomato Immune Responses. [PDF]

Arch Insect Biochem Physiol
Kolanchi P, Marimuthu M, Rangaraj Kumar MP, Nalam V, Nachappa P.   +4 more
europepmc   +1 more source

Genomic signatures of host-range divergence in the generalist Beauveria bassiana and the specialist Beauveria brongniartii. [PDF]

Mol Genet Genomics
Kortsinoglou AM, Popp-Embleton H, Enkerli J, Strasser H, Kouvelis VN.   +4 more
europepmc   +1 more source

From Follicle Cell Differentiation and Structure to Chorion Biogenesis in Insects: Cellular Mechanisms, Gene Regulation, Biochemical Composition and Structural Diversity. [PDF]

Insects
Rios T, Ramos I.
europepmc   +1 more source

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The use of edible insect proteins in food: Challenges and issues related to their functional properties

Innovative Food Science and Emerging Technologies, 2020
Over the past decade, the potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources that are expensive, over-exploited and harmful to the environment.
Alain Doyen, Alexia Gravel
exaly   +2 more sources

Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges

Trends in Food Science and Technology, 2018
Background Consuming insects as an alternative protein source is considered a future trend and a viable strategy that could potentially contribute to global food security.
Maria Aliciane Fontenele Domingues, Andre Ohara, Jessika Gonçalves Dos Santos Aguilar   +2 more
exaly   +2 more sources

Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes

International Journal of Biological Macromolecules, 2020
The potential of using insect proteins to encapsulate and protect hydrophobic nutraceuticals within biopolymer nano-complexes was examined. Insect proteins were used to form nanoparticles that were uncoated or coated with chitosan.
Chibuike C. Udenigwe, Ogadimma Okagu, David Julian McClements   +2 more
exaly   +2 more sources