Results 51 to 60 of about 1,701,351 (292)

Safety of Daprodustat for the Treatment of Chronic Kidney Disease Anemia: Final Analysis of a Multicenter Postmarketing Surveillance Study in Japan

open access: yesTherapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction This final analysis of a multicenter, prospective postmarketing surveillance study evaluated the safety of daprodustat in patients with chronic kidney disease anemia in routine clinical practice in Japan. Methods Patients who initiated daprodustat between September 2020 and July 2022 were registered.
Tadao Akizawa   +7 more
wiley   +1 more source

Wet Distillers Grains Plus Solubles Do Not Increase Liver-like Off-Flavors in Cooked Beef [PDF]

open access: yes, 2006
Crossbred steers fed with varying levels of wet distillers grains to test the incidence of liver-like off-flavors. USDA Choice steaks, when compared to USDA Select, had significantly higher trained sensory muscle fiber tenderness scores, less detectable ...
Klopfenstein, Terry J.   +4 more
core  

Off-Flavors in Pond-Cultured Channel Catfish

open access: yes, 1983
A serious problem in pond culture of fish is the absorption of compounds from the aquatic environment which impart disagreeable flavor in the fish.
R T Lovell
core   +1 more source

Association Between Individualized Education for Kidney Replacement Therapy Modality Selection and Peritoneal Dialysis Initiation: A Cross‐Sectional Study

open access: yesTherapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Peritoneal dialysis (PD) is an established home‐based kidney replacement therapy (KRT), but its uptake remains low in Japan. We evaluated whether individualized education in a dedicated outpatient clinic was associated with the initiation of PD.
Yasuko Ito   +7 more
wiley   +1 more source

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

open access: yesBeverages, 2018
The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Manuel Malfeito-Ferreira
doaj   +1 more source

ARCHIVING, SECRECY AND OFF-SITE RESEARCH

open access: yes, 2019
With: Cécile Boex, Leyla Dakhli, Omar Dewachi, Carolina Kobelinsky, Shourideh Molavi, William Walters, Shela Sheikh. See full abstracts below. Off-Site · "Archiving, secrecy and off-site research", A workshop of the ERC Off-Site - 9&10 September 2019 ...
Off-Site
core   +1 more source

Functional comparison of EncB and EncC cargo proteins in iron storage within the Myxococcus xanthus encapsulin

open access: yesFEBS Letters, EarlyView.
Encapsulins are protein nanocompartments that play an important role in iron storage. In the Myxococcus xanthus encapsulin system, two cargo proteins called EncB and EncC contribute to iron mineralization. Here, we show that EncB and EncC generate iron‐containing minerals with distinct chemical compositions, suggesting that the composition of stored ...
Harry B. McDowell   +2 more
wiley   +1 more source

Microcystis aeruginosa/Pseudomonas pseudoalcaligenes interaction effects on off-flavors in algae/bacteria co-culture system under different temperatures

open access: yes, 2015
We conducted an experiment to study the interaction effects of Microcystis aeruginosa and Pseudomonas pseudoalcaligenes on off-flavors in an algae/bacteria co-culture system at three temperatures (24, 28 and 32 degrees C).
Ma, Zhimei   +9 more
core   +1 more source

Attitudes of cancer patients toward ctDNA‐based liquid biopsy for follow‐up

open access: yesMolecular Oncology, EarlyView.
This mixed‐methods study explored cancer patients' experiences, knowledge, and preferences regarding ctDNA‐based liquid biopsy for follow‐up. Awareness of ctDNA was low and recall of previous liquid biopsy was imperfect, yet acceptance was high.
Siddharth Chhajlani   +7 more
wiley   +1 more source

Off-Flavor Mitigation in Cow Steaks [PDF]

open access: yes, 2007
Strip loins from fed (high energy diet for at least 60 days) and nonfed cows were treated with 1% water a solution containing one of four commercial bitter blockers to determine if off-flavors could be blocked.
Moss, Donald A., Calkins, Chris R.
core  

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