Results 111 to 120 of about 15,398 (293)
Enzymatic browning is a major problem during food processing and storage, as it degrades the sensory characteristics, and nutritional value of fruits and vegetables, leading to waste generation. Natural inhibitors, such as phenolic extracts, have emerged
Elisa Canazza +4 more
core
, 2017 Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal ...
Hamdi M +4 more
core
Study on enzymatic browning in suspension cultures of licorice cells
, 2016 Enzymatic browning is one of the main obstacles encountered in the establishment of suspension systems of licorice cells. Browning of cells may result in decreased viability, poor growth and even death.
Xiaoli Zhang +3 more
core +1 more source
Advanced Science, EarlyView.The 10B‐enriched monocarbonyl analog of curcumin (BMAC) 10B‐9 enables site‐specific Boron Neutron Capture Therapy (BNCT) on amyloid‐β (Aβ) fibrils. Neutron irradiation induces histidine oxidation and fibril destabilization, as revealed by 1H‐NMR and FESEM analyses.
Sebastiano Micocci +13 more
wiley +1 more source
Evaluation of natural extracts as potential enzymatic browning inhibitors [PDF]
, 2018 Enzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants.
Dias, Cindy +6 more
core
Selective Inhibition of Integrin β3 Topology Provides a Safer Antithrombotic Strategy
Advanced Science, EarlyView.Current integrin αIIbβ3 inhibitors effectively reduce thrombosis but also increase bleeding risk. During thrombosis, high shear blood flow can directly activate the integrin αIIbβ3 via a distinct topological change in the β3 transmembrane domain, independent of hemostatic platelet signaling.
Joonha Lee +11 more
wiley +1 more source
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
Food Research, 2017 Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature.
Karseno +4 more
doaj +1 more source
Advanced Science, EarlyView.BioSenSRRF is an open‐source workflow that combines conventional FRET biosensors with SRRF reconstruction to generate sub‐diffraction FRET index maps on standard microscopes. The pipeline integrates automated image registration, SRRF reconstruction, quantitative FRET index calculation, and random line‐based hotspot analysis to uncover AURKA‐dependent ...
Nicolas Y. Jolivet +5 more
wiley +1 more source
Changes in antioxidant activity and chemical composition of apple filllings after thermal processing and 6-month storage [PDF]
Journal on Processing and Energy in Agriculture, 2015 The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings.
Cropotova Janna +4 more
doaj
Advanced Science, EarlyView.A conserved genomic region between two streptavidin genes in Streptomyces packages biosynthetic gene clusters for diverse biotin‐pathway antibiotics: acidomycin, stravidin, the new non‐proteinogenic amino acid ANDA, and the new BioA inhibitor α‐methyl‐KAPA.
Sumire Kurosawa +8 more
wiley +1 more source