Results 41 to 50 of about 10,275,445 (238)

De novo synthesis of short‐chain aldehydes and hydrocarbons secreted by the brown marmorated stink bug Halyomorpha halys

open access: yesFEBS Open Bio, EarlyView.
The brown marmorated stink bug, Halyomorpha halys, mainly secretes 4‐oxo‐(E)‐2‐hexenal, (E)‐2‐decenal, dodecane and tridecane, a mixture representative of that released by many heteropterans. We demonstrated that H. halys can synthesise these secretory components de novo using dietary glucose.
Haruna Fujimori, Koji Noge
wiley   +1 more source

Effects of Add‐On Icosapent Ethyl With Standard Treatment on Functional Outcomes and Inflammatory Biomarkers in Acute Ischemic Stroke: A Blinded Randomized Controlled Trial

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background Ischemic stroke, a major cause of mortality and long‐term disability, results from the abrupt cessation of cerebral blood flow due to vascular occlusion or rupture. Icosapent Ethyl (EPA‐EE), approved for hypertriglyceridemia, has anti‐inflammatory and antithrombotic properties that may lessen ischemic damage.
Mitra Mahmoudi Meymand   +5 more
wiley   +1 more source

Functionalizing Micro‐to‐Mesoscopic Electrode Architectures for Regulating Electron Transfer Behaviors in Electrocatalysis

open access: yesAdvanced Functional Materials, EarlyView.
A systematic review is conducted to assess the influence of electrode architecture across micro‐ to mesoscopic length scales on electron‐transfer pathways in electrocatalysis. We discuss the structure‐activity relationships in electrocatalytic applications, including resource recovery and environmental remediation, and provide cost‐effective, efficient
Manshu Zhao   +6 more
wiley   +1 more source

Continuous Evolved Gas Analysis and Thermal Analysis in Micro-scale Roasting of Foods

open access: yesCHIMIA, 2002
In roasting processes of foods, non-enzymatic browning reactions lead to the formation of water and carbon dioxide. Continuous monitoring of the evolution of moisture and carbon dioxide would offer an interesting tool for determining reaction ...
Rainer Perren   +2 more
doaj   +1 more source

Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

open access: yesHorticulturae, 2022
Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol   +5 more
doaj   +1 more source

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

open access: yes, 2017
Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with ...
Ya LI (5835674)   +3 more
core   +1 more source

Aiming for the complete utilization of sugar-beet pulp: Examination of the effects of mild acid and hydrothermal pretreatment followed by enzymatic digestion [PDF]

open access: yes, 2011
Background Biomass use for the production of bioethanol or platform chemicals requires efficient breakdown of biomass to fermentable monosaccharides. Lignocellulosic feedstocks often require physicochemical pretreatment before enzymatic hydrolysis can ...
Kühnel Stefan   +8 more
core   +1 more source

Genetically Programmed Shape‐Morphing of Engineered Living Materials

open access: yesAdvanced Functional Materials, EarlyView.
Here, bacterial and mammalian engineered living materials (ELMs) are presented, in which living cells direct genetically programmed and enzymatically mediated shape‐morphing. The resulting deformation and shape‐recovery can be actuated in a genetically controlled manner by an ELM incorporating out‐of‐equilibrium counteracting biochemical reactions with
Jan Becker   +7 more
wiley   +1 more source

Properties of antioxidant non-enzymatic browning compounds [PDF]

open access: yes, 2010
Celem zaprezentowanej w artykule pracy było zbadanie właściwości przeciwutleniających związków nieenzymatycznego brązowienia tworzących się podczas opiekania mięsa. Przedmiotem badań była opiekana karkówka wieprzowa niemarynowana i marynowana w roztworze
Biller, E.
core  

Nano Borophene as a Programmable 2D Scaffold for Organized DNA Assembly and Long‐Range Energy Transfer

open access: yesAdvanced Functional Materials, EarlyView.
Borophene is introduced as a programmable 2D bio‐interface that organizes DNA through dual boron–sulfur and nucleobase interactions. This molecular architecture enables efficient long‐range nanosurface energy transfer, establishing new design principles for functional nano–bio interfaces and amplification‐free optical biosensing.
Teresa Aditya   +11 more
wiley   +1 more source

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