Results 61 to 70 of about 38,320 (249)

Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave

Foods
A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and ...
Kaixian Zhu, Huaitao Wang, Hongjun Chen, Wenzheng Zhu, Chunlu Qian, Jun Liu, Juan Kan, Man Zhang   +7 more
doaj   +1 more source

Value RNN dynamics resembled belief dynamics in each task.

, 2023
A. Dynamics of beliefs in Task 1 (top) and Task 2 (bottom). Black arrows indicate transitions between states in the absence of observations (⌀) as a function of elapsed time, t, following an odor observation.
Naoshige Uchida (16965071), Sandra A. Romero Pinto (16965065), Samuel J. Gershman (8677326), Takahiro Yamaguchi (602945), Scott W. Linderman (16965068), Jay A. Hennig (16965062)   +5 more
core   +1 more source

C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase

FEBS Open Bio, EarlyView.
Enzymes of the 2‐hydroxyacyl‐CoA lyase group catalyze the condensation of formyl‐CoA with aldehydes or ketones. Thus, by structural adaptation of active sites, practically any pharmaceutically and industrially important 2‐hydroxyacid could be biotechnologically synthesized. Combining crystal structure analysis, active site mutations and kinetic assays,
Michael Zahn, Barbara Seroka, Ryszard Lazny, Zenon Lotowski, Thore Rohwerder   +4 more
wiley   +1 more source

Establishing an assay to evaluate d‐amino acid oxidase enzyme kinetics and inhibition using WST‐8 redox dye

FEBS Open Bio, EarlyView.
This study investigated a novel WST‐8‐based assay for evaluating d‐Amino acid oxidase (DAO) inhibitors. We confirmed its effectiveness using known inhibitors and found that uremic toxins possess relatively weak inhibitory activity compared to existing drugs.
Kahoko Miyake, Yuki Enoki, Yuka Nakazawa, Kazuaki Taguchi, Kazuaki Matsumoto   +4 more
wiley   +1 more source

Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome

Poultry Science
: Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet.
Shaobo Zhang, Panpan Sun, Honglei Guo, Xinbo Zhang, Manhua You, Xin He, Xinghua Zhao, Ning Ma   +7 more
doaj   +1 more source

Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function

FEBS Open Bio, EarlyView.
We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke, Michal Banasik, Rokas Juodeikis, Martin J. Warren, Richard W. Pickersgill   +4 more
wiley   +1 more source

Integration of Taste and Odor in Agranular Insular Cortex

, 2019
Our perception of the world is limited by the senses we are endowed with. In the case of taste, its functional fidelity is so critical for our survival that we come into the world with innate preference for sweet and disgust for bitter. These stereotyped
Vignovich, Martin Nicholas
core   +1 more source

Molecular dynamics simulations of positively selected codons in FcγRI reveal novel biochemical binding properties

FEBS Open Bio, EarlyView.
Evolutionary analysis across 32 placental mammals identified positive selection at residues H148 and W149 in the immune receptor FcγR1. Ancestral reconstruction combined with molecular dynamics simulations reveals how these mutations may influence receptor structure and dynamics, providing insight into the evolution of antibody recognition and immune ...
David A. Young, Omar Arias‐Gaguancela, Fiona Gibson, Morgan Grainger, Jodie Score, Amit Nathubhai, Mauricio Cafiero, Lee Richard Machado   +7 more
wiley   +1 more source

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology

Food Chemistry: X
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value.
Fangjie Cao, Xinyi Che, Xingyu Liu, Tingmei Yan, Yutong Li, Shu Liu, Yichao Ma, Dandan Ren, Hui Zhou, Qiukuan Wang, Yunhai He, Han Zhang   +11 more
doaj   +1 more source

Odor concentration-signal function and GABAergic gain modulation.

, 2023
A. Glomerular activity patterns elicited by increasing concentration of 2-octanone. Odor concentrations: head space of 2-octanone pure or diluted in mineral oil: dilutions in liquid phase: 1e+0 (pure); 3e-1; 1e-1; 3e-2; 1e-2; 3e-3; 1e-3; 3e-4 and 1e-4 ...
Fernando F. Locatelli (16412905), Emiliano Marachlian (6065459), Ramón Huerta (46056)   +2 more
core   +1 more source