Results 91 to 100 of about 12,901,017 (301)

Review on Goat Milk Composition and its Nutritive Value

open access: yes, 2016
Citation: Getaneh G, Mebrat A, Wubie A, Kendie H (2016) Review on Goat Milk Composition and Its Nutritive Value. J Nutr Health Sci 3(4): 401.
G. G., Mebrat A, W. A, Kendie H
semanticscholar   +1 more source

Exploring the Potential of Indigenous Foods to Address Hidden Hunger: Nutritive Value of Indigenous Foods of Santhal Tribal Community of Jharkhand, India

open access: yesJournal of Hunger and Environmental Nutrition, 2016
Traditional foods of indigenous communities can be explored as a sustainable means of addressing undernutrition. Our study aimed at identifying indigenous foods of the Santhal tribal community of Godda district of Jharkhand, India, assessing their ...
S. Ghosh-Jerath   +4 more
semanticscholar   +1 more source

Hippo pathway at the crossroads of stemness and therapeutic resistance in breast cancer

open access: yesMolecular Oncology, EarlyView.
Dysregulation of the Hippo pathway drives nuclear accumulation of YAP/TAZ, activating stemness‐related transcriptional programs that sustain breast cancer stemness and fuel therapeutic resistance across subtypes, underscoring Hippo signaling as a targetable vulnerability. Figure created and edited with BioRender.com.
Giulia Schiavoni   +11 more
wiley   +1 more source

Interaction of HS1BP3 with cortactin modulates TKS5 localisation, cell secretion and cancer malignancy

open access: yesMolecular Oncology, EarlyView.
Here, we demonstrate that HS1BP3 interacts with Cortactin through a proline‐rich region (PRR3.1) and show that this interaction, and HS1BP3 itself, promote cancer cell proliferation and invasion. Inhibition of this interaction leads to build‐up of TKS5 in multivesicular endosomes and altered secretion of CD63 and CD9, providing an explanation for the ...
Arja Arnesen Løchen   +9 more
wiley   +1 more source

Predicted Yield and Nutritive Value of an Alfalfa–Timothy Mixture under Climate Change and Elevated Atmospheric Carbon Dioxide

open access: yes, 2016
Climate change studies have often focused on individual forage species although legume-grass mixtures are predominant on dairy farms in northern areas of North America.
M. Thivierge   +6 more
semanticscholar   +1 more source

Dihydroorotate dehydrogenase (DHODH) regulates trophoblast syncytialization through organelle stress–induced cellular senescence

open access: yesFEBS Open Bio, EarlyView.
The inhibition of mitochondrial dihydroorotate dehydrogenase (DHODH) impairs syncytialization and induces cellular senescence via mitochondrial and endoplasmic reticulum stress in human trophoblast stem cells, elevating sFlt1/PlGF levels, a hallmark of placental dysfunction in hypertensive disorders of pregnancy.
Kanoko Yoshida   +6 more
wiley   +1 more source

Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih

open access: yesJurnal Agripet, 2014
(Nutritive value of  dadih added with yeast of dadih origin) ABSTRACT. Dadih is traditionally fermented buffalo milk product which is along with lactic acid bacteria (LAB), a diversity of yeast species involved in fermentation process.
Yurliasni Yurliasni   +2 more
doaj   +1 more source

Vitamin B, Relative Nutritive Value and Palatability of Germinated Com (Zea mays L.) 1 [PDF]

open access: yes, 1979
Changes in the riboflavin, niacin, thiamin and Relative Nutritive Value (RNV) in germinated com were studied. The corn were germinated for four days at 30°C and then dried at 50°C and ground. The vitamins were analysed by microbiological methods. The RNV
Fields, Marion L., Hashim, Normah
core  

Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals

open access: yes, 2016
Commercial samples of soybean meal (SBM) from USA (n = 180), Brazil (BRA; n = 165) and Argentina (ARG; n = 170) were collected from 2007 to 2015 to study the effects of the origin of the beans on chemical composition, crude protein (CP) quality and ...
P. García-Rebollar   +5 more
semanticscholar   +1 more source

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