Results 41 to 50 of about 779 (117)

Transition From Land to Sea: Comparative Genomics Illuminates the Adaptive Evolution of the Intertidal Spider

Molecular Ecology Resources, Volume 26, Issue 4, May 2026.
ABSTRACT Spiders are renowned for their ecological versatility and silk‐based innovations in materials science, yet marine environments remain virtually uncolonized by this predominantly terrestrial lineage. A striking exception is the obligate intertidal spider genus Desis, whose members have evolved extraordinary physiological and behavioural ...
Fan Li, Yunyun Lv, Chao Bian, Quentin Moana Perrin, Yubo Zhang, Yixiao Wang, Lei Cao, Long Yu, Shengtao Guo, Wei Zhang, Qiong Shi, Daiqin Li   +11 more
wiley   +1 more source

Evidence of peripheral olfactory impairment in the domestic silkworms: insight from the comparative transcriptome and population genetics

BMC Genomics, 2018
Background The insect olfactory system is a highly specific and sensitive chemical detector, which plays important roles in feeding, mating and finding an appropriate oviposition site.
Chuan-Zhen Qiu, Qiu-Zhong Zhou, Ting-Ting Liu, Shou-Min Fang, Ya-Wang Wang, Xin Fang, Chun-Li Huang, Quan-You Yu, Chun-Hong Chen, Ze Zhang   +9 more
doaj   +1 more source

Folding, misfolding, and regulation of intracellular traffic of G protein‐coupled receptors involved in the hypothalamic–pituitary–gonadal axis

Andrology, Volume 14, Issue 4, Page 978-991, May 2026.
Abstract Background G protein‐coupled receptors are a large and functionally diverse family of membrane receptors involved in a number of biological processes. Like other proteins, G protein‐coupled receptors need to be properly folded in order to traffic to the plasma membrane and interact with agonist.
Alfredo Ulloa‐Aguirre, Ross C. Anderson, Teresa Zariñán, Rubén Gutiérrez‐Sagal, Eduardo Jardón‐Valadez, Claire L. Newton   +5 more
wiley   +1 more source

Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp (Litopenaeus vannamei)

eFood, Volume 7, Issue 2, April 2026.
A post‐freeze‐drying heat treatment at 150°C optimizes shrimp flavor by boosting umami compounds and generating roasted aromas via the Maillard reaction. This strategy successfully bridges the texture‐flavor trade‐off, enabling premium ready‐to‐eat shrimp products.
Zhongxu Guo, Zhankai Zhang, Yuhao Wu, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li   +6 more
wiley   +1 more source

How Different Traditional and Modern Coffee Brewing Methods Affect Its Aroma, Chemistry, Health Effects and Safety Attributes?—A Comprehensive Review to Maximize Coffee Brew Quality

eFood, Volume 7, Issue 2, April 2026.
This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary, Hania A. Guirguis, Nik Muhammad Azhar Nik Daud, Mohd Asraf Zainudin, Ahmed Mediani, Mohamed A. Farag   +5 more
wiley   +1 more source

Microbial Contributions to Primate Reproduction

Evolutionary Anthropology: Issues, News, and Reviews, Volume 35, Issue 1, March 2026.
ABSTRACT Reproduction is a complex process, and microbes play a far greater role than previously imagined. This review explores the ways that microbiomes influence the rich tapestry of reproductive processes and outcomes within the primate lineage, including pre‐copulatory and post‐copulatory mechanisms.
Silvia Carboni, Abigail E. Asangba, Amanda D. Melin   +2 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, Volume 5, Issue 1, Page 124-137, March 2026.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Identification and Expression Patterns of Putative Diversified Carboxylesterases in the Tea Geometrid Ectropis obliqua Prout

Frontiers in Physiology, 2017
Carboxylesterases (CXEs) belong to a family of metabolic enzymes. Some CXEs act as odorant-degrading enzymes (ODEs), which are reportedly highly expressed in insect olfactory organs and participate in the rapid deactivation of ester pheromone components ...
Liang Sun, Liang Sun, Qian Wang, Qian Wang, Qi Wang, Yuxing Zhang, Yuxing Zhang, Meijun Tang, Huawei Guo, Jianyu Fu, Qiang Xiao, Yanan Zhang, Yongjun Zhang   +12 more
doaj   +1 more source

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, Volume 7, Issue 2, March 2026.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, Volume 7, Issue 2, March 2026.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source