Results 141 to 150 of about 15,313,595 (281)

Prenatal betamethasone–postnatal N‐methyl‐D‐aspartic acid model of spasms: Update on mechanisms and treatments

Epilepsia Open, EarlyView.
Abstract Infantile epilepsy spasms syndrome (IESS), formerly known as infantile spasms or West Syndrome, is a severe epilepsy syndrome affecting about 3 in 10,000 newborns in the United States. Characterized by clusters of epileptic spasms, interictal hypsarrhythmia, and developmental delays, IESS has diverse causes, including structural‐metabolic ...
Kayla Vieira, Antonia Schonwald, Chian‐Ru Chern, Kamya Shah, Jana Velíšková, Libor Velíšek   +5 more
wiley   +1 more source

Safety assessment of the substance l-aspartic acid, <i>N</i>-benzoyl-, disodium salt for use in plastic food contact materials. [PDF]

EFSA J
EFSA Panel on Food Contact Materials (FCM), Lambré C, Crebelli R, da Silva MJ, Grob K, Heath E, Lampi E, Milana MR, Pronk M, Ščetar M, Theodoridis G, Van Hoeck E, Waegeneers N, Cariou R, Castle L, Di Consiglio E, Franz R, Barthélémy E, Marano R, Rivière G.   +19 more
europepmc   +1 more source

N-ACETYL-l-ASPARTIC ACID IN BRAIN

Journal of Biological Chemistry, 1956
H H, TALLAN, S, MOORE, W H, STEIN
openaire   +2 more sources

Ketogenic diet for infantile epileptic spasms

Epilepsia Open, EarlyView.
Abstract Approximately half of all cases of Infantile Epileptic Spasms Syndrome (IESS) do not respond to vigabatrin and hormonal therapies. There is no clear consensus as to the second‐line therapy for IESS. Ketogenic diet (KD) has emerged as an effective treatment for certain drug‐resistant epilepsies and in many cases of IESS.
Morris H. Scantlebury, Anamika Choudhary, Andy Cheuk‐Him Ng, Cezar Gavrilovici   +3 more
wiley   +1 more source

Novel synthesis of positively charged N,S-doped carbon dots as an efficient fluorescent probe for l-aspartic acid sensing. [PDF]

Nanoscale Adv
Dutta A, Shukla DK, Gogoi SK.
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

L-Aspartic Acid with Dual Functions: An Eco-Friendly and Affordable Choice to Accelerate High Salinity Brine Utilization. [PDF]

Adv Sci (Weinh)
Mao S, Yu Z, Chen J, Shen Y, Li M, Sun C, Lin X, Yang B, Chen T, Huang Q, Li X, Yan J.   +11 more
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

L-Aspartic acid-functionalized magnetic nanoparticles: as a new magnetically reusable bifunctional acid-base catalysts for the synthesis of benzo[b]pyran and pyrano[3,2-c] chromene derivatives. [PDF]

Sci Rep
Amiri-Zirtol L, Mostashfi H, Sabet R, Karimi Z, Ranjbar-Karimi R.   +4 more
europepmc   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source