Results 211 to 220 of about 196,977 (320)

Serum Isomerase in Leukemia [PDF]

open access: yesBritish Journal of Cancer, 1956
G E, DELORY, L G, ISRAELS
openaire   +2 more sources

How Salmonella Works Under Osmotic and Desiccation Stresses

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira   +2 more
wiley   +1 more source

Production of the High Value Pharmaceutical Target, Human Granulocyte‐Colony Stimulating Factor, in Nicotiana benthamiana Is Improved by Co‐Expression of the Transcriptional Regulator of the Unfolded Protein Response, bZIP60

open access: yes
Plant Biotechnology Journal, EarlyView.
Nazgul Wagner   +7 more
wiley   +1 more source

Mapping molluscan endocrinology: a systematic and critical appraisal

open access: yesBiological Reviews, Volume 101, Issue 2, Page 970-1002, April 2026.
ABSTRACT Historically, a vertebrate‐centric paradigm has framed our interpretation of molluscan endocrinology, with considerable research focusing on vertebrate‐type steroid hormones (e.g. oestrogens, testosterone). However, contradictory evidence on the occurrence of vertebrate‐type steroid hormones in molluscan tissues, and a lack of the specific ...
Konstantinos Panagiotidis   +3 more
wiley   +1 more source

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3686-3695, April 2026.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez   +5 more
wiley   +1 more source

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