Results 251 to 260 of about 6,585,165 (307)

Targeting LDHA Palmitoylation Sensitizes GBM to Chemoradiotherapy via Suppressing Palmitic Acid Induced Glycolytic Reprogramming

Advanced Science, EarlyView.
Mesenchymal GSCs preferentially uptake palmitic acid, thereby promoting ZDHHC12‐mediated LDHA palmitoylation. This modification enhances LDHA enzymatic activity, drives glycolytic reprogramming, and facilitates exosomal LDHA‐mediated TAM regulation.
Zijie Gao, Rongrong Zhao, Zheyuan Chen, Qingtong Wang, Huanyu Yang, Boyan Li, Yanhua Qi, Shulin Zhao, Jixing Zhao, Jiawei Qiu, Ziwen Pan, Zhe Han, Ruochuan Li, Huize Xia, Weijie Tang, Xing Guo, Ping Zhang, Hongyu Zhao, Xu Qian, Gang Li, Hao Xue   +20 more
wiley   +1 more source

Production and nutritional value of milk from Creole goats fed with different levels of sweet potato vine flour (<i>Ipomoea batata</i>). [PDF]

J Adv Vet Anim Res
Trillo-Zárate F, Sessarego EA, Acosta I, Ruíz-Chamorro J, Rodríguez-Vargas A, Cruz J.   +5 more
europepmc   +1 more source

Maqui as a Chilean Functional Food: Antioxidant Bioactivity, Nutritional Value, and Health Applications. [PDF]

Antioxidants (Basel)
Tiscornia C, Lorca E, Estremadoyro C, Aicardi V, Vásquez F.   +4 more
europepmc   +1 more source

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products. [PDF]

Front Nutr
Alvarez-Suarez JM, Luzardo-Ocampo I.
europepmc   +1 more source

Killing Two Birds With One Stone: Iron Biofortification as a Strategy for Enhancing Nutritional Value and Reducing Cadmium Accumulation in Rice Grain. [PDF]

Plant Cell Environ
Li L, Chen C.
europepmc   +1 more source

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review. [PDF]

Cogent Food Agric
Zondo S, Munyai TC, Siwela M, Slotow R, Hlongwane ZT.   +4 more
europepmc   +1 more source

The nutritional value of invertebrate aquatic foods

Zamborain-Mason J, Marwaha N, Yoo S, Hicks CC, Robinson JP, Abucay LR, Elsler LG, Eurich JG, Friedman WR, Gephart JA, MacNeil MA, Mason JG, Palomares MD, Parducho VA, Seto KL, Kleisner KM, Viana DF, Golden CD.   +17 more
europepmc   +1 more source

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Nutritional Value

2015
Grain legumes are a recognized important dietary source of nutrients for human welfare, either directly, as a component of the diet, or indirectly, being used to feed livestock. Legume seeds provide an exceptionally variety of essential nutrients including, proteins, fibers, minerals and vitamins, nevertheless they also contain bioactive and/or ...
F Sparvoli, R Bollini, E Cominelli
openaire   +1 more source

Nutritional value of yogurt

Journal of Dairy Research, 1985
SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk.
D, Hewitt, H J, Bancroft
openaire   +2 more sources