Results 91 to 100 of about 8,646,057 (180)

A Bibliometric Analysis of Publications in Uremic Toxins From 1991 to 2024

Therapeutic Apheresis and Dialysis, Volume 30, Issue 5, Page 627-640, October 2026.
ABSTRACT Background Uremic toxins are a growing area of research in nephrology, with significant implications in the progression and treatment of chronic kidney disease (CKD) and the management of end‐stage kidney disease (ESKD). This bibliometric analysis aims to evaluate the global research trends, key contributors, and the impact of publications in ...
Yuh‐Shan Ho, Karim M. Soliman, Wisit Cheungpasitporn, Wannasit Wathanavasin, Ahmed Daoud, Ahmed I. Kamal, Balázs Szamosfalvi, Tibor Fülöp   +7 more
wiley   +1 more source

Integrative Multi‐Omics Analysis Reveals a Mitochondrial–Immune Axis Associated With Neoadjuvant Chemotherapy Response in High‐Grade Serous Ovarian Cancer

Advanced Science, Volume 13, Issue 56, 9 October 2026.
Integrative multi‐omics analysis delineates a mitochondrial–immune axis governing neoadjuvant chemotherapy response in high‐grade serous ovarian cancer. Immune‐active tumors exhibit enhanced B‐cell infiltration and favorable sensitivity, whereas metabolically rewired tumors display oxidative phosphorylation dependency and resistance.
Wei Jiang, Yi Wang, Xiaohang Lu, Qianlan Yao, Libing Xiang, Xu Cai, Xiaoyu Tu, Shaoxian Tang, Ying Xu, Yufan Cheng, Liming Shen, Huijuan Yang   +11 more
wiley   +1 more source

Penggunaan Virgin Coconut Oil Pada Reduced Fat Mayonnaise Ditinjau Dari Kestabilan Emulsi, Antioksidan Dan Warna [PDF]

, 2018
Telur merupakan sumber protein hewani yang memiliki harga murah dan memiliki kandungan gizi yang tinggi. Mayonnaise adalah produk olahan telur yang terbuat bahan baku utamanya kuning telur dan minyak nabati.
Kusuma, Ilvan Dian
core  

Gravity-driven syneresis in model low-fat mayonnaise [PDF]

, 2019
Low-fat food products often contain natural, edible polymers to retain the desired mouth feel and elasticity of their full-fat counterparts. This type of product, however, can suffer from syneresis: densification due to the expulsion of fluid.
Arnaudov, Luben, Wu, Q. (Qimeng), Punter, M.T.J.J.M. (Melle), Kodger, T.E. (Thomas), Arnaudov, L. (Luben), Van Der Gucht, Jasper, Kodger, Thomas E., Wu, Qimeng, Punter, Melle T.J.J.M., Mulder, B.M. (Bela), Gucht, J. (Jasper) van der, Gucht, Jasper, Van Der, Mulder, Bela M., Stoyanov, S. (Simeon), Stoyanov, Simeon   +14 more
core   +1 more source

Streamlining Diagnosis of Bardet–Biedl Syndrome: New Diagnostic Algorithm With Updated Criteria

American Journal of Medical Genetics Part A, Volume 200, Issue 10, Page 2181-2198, October 2026.
ABSTRACT Considerable advances have been made in our understanding of Bardet–Biedl syndrome (BBS), particularly in its core clinical features and molecular genetics, warranting an update to the existing diagnostic criteria framework. Using a rigorous, evidence‐based, and consensus‐driven process, a multidisciplinary group of international experts and ...
Jeremy J. Pomeroy, Jesse Richards, Brooke R. Sweeney, Seema Kumar, Katie E. Queen, Joshua Zaritsky, Carl H. Cramer, Elias I. Traboulsi, Brittni A. Scruggs, Erica E. Davis, Ekaterina Keifer, Emma McGibbon, Timothy Ogden, Bendert De Graaf, Tonia Hymers, Elizabeth Forsythe, Philip Beales   +16 more
wiley   +1 more source

HACCP ON LOW-FAT MAYONNAISE

In low-fat mayonnaise production, HACCP would involve identifying potential hazards such as microbial contamination, improper emulsification, or ingredient quality issues.
Vempatapu, Srihaasa
core  

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, Volume 103, Issue 10, Page 1157-1177, October 2026.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Kualitas Reduced Fat Mayonnaise Dengan Penambahan Guar Gum Ditinjau Dari Kestabilan Emulsi, Aktivitas Air Dan Warna [PDF]

, 2018
Mayonnaise merupakan salah satu produk olahan hasil telur yang banyak digunakan sebagai pelengkap pada makanan. Mayonnaise cenderung memiliki kandungan lemak tinggi dan kandungan lemak yang tinggi ini tidak baik untuk kesehatan konsumen karena dapat ...
Wulandari, Ranadinta Widia
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Sensory Quality of Standard and Light Mayonnaise during Storage

Food Technology and Biotechnology, 2002
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t = 5–8 °C) and at room temperature (t = 20–25 °C) were examined in this research.
Romana Karas, Marlena Skvarča, Božidar Žlender   +2 more
doaj  

Scientific Opinion on the substantiation of a health claim related to 3 g/day plant stanols as plant stanol esters and lowering blood LDL‐cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006

EFSA Journal, 2012
Following an application from Raisio Nutrition Ltd, submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Finland, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
doaj   +1 more source