Results 241 to 250 of about 367,701 (306)

CRISPR screen reveals a simultaneous targeted mechanism to reduce cancer cell selenium and increase lipid oxidation to induce ferroptosis. [PDF]

Proc Natl Acad Sci U S A
Lamperis SM, McMahon KM, Calvert AE, Rink JS, Vasan K, Pandkar MR, Crentsil EU, Chalmers ZR, McDonald NR, Kosmala CJ, Bonini MG, Matei D, Gordon LI, Chandel NS, Thaxton CS.   +14 more
europepmc   +1 more source

Magnetoelectric Nanoparticle‐Based Wireless Brain–Computer Interface: Underlying Physics and Projected Technology Pathway

Advanced Science, EarlyView.
Magnetoelectric nanoparticles (MENPs) enable fully wireless, minutely invasive neuromodulation, and potentially neural recording, by converting magnetic into electric and, conversely, electric into magnetic fields, respectively, at high spatiotemporal resolution.
Elric Zhang, Max Shotbolt, Mostafa Abdel‐Mottaleb, Shawnus Chen, Victoria Andre, Jieyuan Tian, Jonathan Shulgach, Max Murphy, Brian Noga, Ping Liang, Darcy Griffin, Douglas Weber, Marta Pardo, Salvador Pane, Sakhrat Khizroev   +14 more
wiley   +1 more source

High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation. [PDF]

Heliyon
Osaili TM, Dhanasekaran DK, Hasan F, Obaid RS, Al-Nabulsi AA, Olaimat AN, Ismail LC, Hasan H, Ayyash M, Bamigbade GB, Ortiz J, Holley R.   +11 more
europepmc   +1 more source

Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine. [PDF]

Gels
Ma W, Liang G, Huang Q, Ling F, Pan W, Cao Y, Chen M.   +6 more
europepmc   +1 more source

WTAP regulates Mitochondrial damage and Lipid oxidation in HCC by NOA1 mediated m6A modification. [PDF]

J Cancer
Liu S, Shang M, Gong J, Sun H, Hu B.
europepmc   +1 more source

Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods. [PDF]

Food Sci Biotechnol
Kang J, Yeo J.
europepmc   +1 more source

Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation. [PDF]

Foods
Ariz-Hernandez I, Schulz P, Garayoa R, Ansorena D, Astiasaran I.   +4 more
europepmc   +1 more source

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Lipid oxidation in foods

Critical Reviews in Food Science and Nutrition, 1996
This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals.
Allen J. St. Angelo, John Vercellotti, Tom Jacks, Michael Legendre   +3 more
openaire   +2 more sources

Lipid-Oxidation-Induced Carboxymyoglobin Oxidation

Journal of Agricultural and Food Chemistry, 2006
We evaluated the usefulness of the ratio A503/A581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation ...
Surendranath P, Suman, Richard A, Mancini, Cameron, Faustman   +2 more
openaire   +2 more sources