Results 121 to 130 of about 64,311 (254)
Avaliação do efeito neuroprotetor de lectinas frente à neurotoxicidade glutamatérgica [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas. Programa de Pós-Graduação em BioquímicaA excitotoxicidade induzida pela excessiva ativação da neurotransmissão glutamatérgica está envolvida em várias ...
Jacques, Amanda Virtuoso
core
Chemistry – A European Journal, EarlyView.A series of hydrosoluble BODIPY pH probes allows building biomimetic pH sensors based on micrometric oil‐in‐water droplets. The ratiometric fluorescence output offers quantitative information on the evolution of pH during phagosome maturation. ABSTRACT We present a modular biomimetic fluorescent sensing platform designed to precisely interrogate the ...
Sophie Michelis +5 more
wiley +1 more source
Oogenesis and germinal bed morphology of the brown anole (A. sagrei)
Developmental Dynamics, EarlyView.Abstract Background The brown anole is a model species of the genus Anolis, a squamate (encompassing lizards and snakes) group widely studied in evolutionary, behavioral, and developmental biology. Full genome annotation, the establishment of gene editing techniques, and comprehensive description of reproductive tract morphology and embryogenesis in ...
Bonnie K. Kircher +12 more
wiley +1 more source
ESC Heart Failure, Volume 12, Issue 2, Page 1398-1415, April 2025.Abstract Background Cardiac remodelling, a crucial aspect of heart failure, is commonly investigated in preclinical models by quantifying cardiomyocyte cross‐sectional area (CSA) and microvascular density (MVD) via histological methods, such as immunohistochemistry.
Tamás G. Gergely +14 more
wiley +1 more source
Lectins from Mycelia of Basidiomycetes
, 2017 Lectins are proteins of a nonimmunoglobulin nature that are capable of specific recognition of and reversible binding to the carbohydrate moieties of complex carbohydrates, without altering the covalent structure of any of the recognized glycosyl ligands.
Elena Vetchinkina +2 more
core +1 more source
Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Antimetabolic effects of plant proteins on homopteran insect pests [PDF]
, 1993 Homopteran insect pests can cause severe economical damage to crop plants by both direct physical means and as vectors of plant viral diseases. They are notoriously difficult insects to control by conventional methods, primarily due to their ability to ...
Powell, K.S, Powell, Kevin Steven
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Characterization of structural features of food molten‐globule state proteins: An overview
Food Biomacromolecules, EarlyView.Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng +4 more
wiley +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source