Results 51 to 60 of about 9,881 (128)
Molecular recognition of an odorant by the murine trace amine-associated receptor TAAR7f
Nature CommunicationsThere are two main families of G protein-coupled receptors that detect odours in humans, the odorant receptors (ORs) and the trace amine-associated receptors (TAARs).
Anastasiia Gusach +14 more
doaj +1 more source
Plant, Cell &Environment, Volume 49, Issue 11, Page 7997-8013, November 2026.ABSTRACT Isoprene is the most abundant biogenic volatile organic compound emitted by terrestrial vegetation. Here we report the impact of isoprene on root‐associated microbiomes. Using isoprene‐emitting (IE) transgenic tobacco and isogenic non‐emitting (NE) controls, we performed co‐cultivation experiments in natural soil and analysed plant phenotypes ...
Manuel Bellucci +9 more
wiley +1 more source
Molecular characteristics of odorant-binding protein 1 in Anopheles maculipennis
Malaria Journal, 2020 Background Anopheles maculipennis complex, the historic vector of malaria, causes serious medical problems worldwide and exhibits different behaviours. Studying the odorant-binding proteins (OBPs), which influence the chemosensory system and behavioural ...
Mohammad Bagher Ghavami +2 more
doaj +1 more source
Advanced Science, Volume 13, Issue 55, 5 October 2026.Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen +12 more
wiley +1 more source
Subversion of Atypical Mucin Traps by a Spore‐Coat Effector Blocks Cellular Immunity in Drosophila
Advanced Science, Volume 13, Issue 56, 9 October 2026.While the entomopathogenic fungus Metarhizium robertsii can evade insect humoral immunity, its subversion of cellular defenses is still elusive. We identify Eac1 as a spore‐coat protein essential for infecting drosophilids by targeting atypical mucins (Sgf1 and Sgf2), which can entrap spores in a gel matrix and thereby facilitate hemocyte encapsulation.
Shiqin Li +7 more
wiley +1 more source
Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.The current study reveals that natural products derived from Strobilanthes tonkinensis leaves, specifically crude extracts and the compound estragole, exert strong repellent effects against Tribolium castaneum adults. Estragole exerts a dose‐ and time‐dependent repellent effect.
Youwu Hao +7 more
wiley +1 more source
Ecology and Evolution, Volume 16, Issue 10, October 2026.We compared a recently isolated wild strain of Caenorhabditis elegans from Mexico City (VJV2) with the contemporary standard N2 Lab strain and the cryopreserved N2 Ancestral lineage. The strains differed in lifespan, fertility, and survival under pathogen, oxidative, and heat stress.
Jaqueline Hersch‐González +6 more
wiley +1 more source
Humidity response depends on the small soluble protein Obp59a in Drosophila
eLife, 2018 Hygrosensation is an essential sensory modality that is used to find sources of moisture. Hygroreception allows animals to avoid desiccation, an existential threat that is increasing with climate change.
Jennifer S Sun +5 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Thermal pretreatment and spontaneous fermentation were evaluated for their effects on the quality characteristics of okara flour. Fermentation duration significantly affected beany‐flavor intensity, with thermally pretreated okara fermented for 12 h showing the lowest observed intensity (2.24 ± 1.10).
Abdul‐Aziz Bawa +2 more
wiley +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, Volume 106, Issue 13, Page 7540-7546, October 2026.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source