Results 101 to 110 of about 25,835 (279)

Ezh2 Inhibits the Differentiation of Short‐Lived Effector CD8+ T Cells and Promotes T Cell‐Dependent Antitumor Immunity

Cancer Science, EarlyView.
The antitumor immune response is attenuated in T cell‐specific Ezh2 knockout mice. ABSTRACT Appropriate regulation of the differentiation balance between effector CD8+ T cells and memory CD8+ T cells is crucial for an appropriate immune response. We previously reported that the tumor suppressor menin suppresses the differentiation of CD8+ T cells into ...
Kenji Takagi, Junpei Suzuki, Yuko Matsuoka, Makoto Kuwahara, Taro Oshikiri, Masakatsu Yamashita   +5 more
wiley   +1 more source

Meat quality of goat and sheep sausages [PDF]

, 2012
The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price.
Teixeira, Alfredo, Pereira, Etelvina, Rodrigues, Sandra   +2 more
core   +1 more source

Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage

Foods
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases ...
Liyan Wang, Jiacheng Yin, Kang Wan, Hongyue Guo, Guochuan Jiang   +4 more
doaj   +1 more source

Sensory properties of Petrovská Klobása (dry-fermented sausage) ripened in traditional and industrial conditions [PDF]

Journal on Processing and Energy in Agriculture, 2010
The sensory properties, as well as the overall sensory quality of dry-fermented sausage Petrovska klobása, were evaluated in relation to different processes of drying and ripening. Raw sausages were divided into two groups: ripened in the traditional way
Jokanović Marija, Petrović Ljiljana, Ikonić Predrag, Tomović Vladimir, Džinić Natalija, Savatić Snežana, Tasić Tatjana   +6 more
doaj  

Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different
Bing Fang, Yongqiang An, Zijie Dong, Fazheng Ren, Xiaoxue Sun, Jing Yan, Wanli Zhang, Bing Yang, Penghui Zhao, Lishui Chen, Heng Wang   +10 more
core   +1 more source

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

, 2005
This work has been supported by the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) (ALI 96-0928 project)The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated.For ...
Herranz Hernández, María Beatriz, Hoz Perales, Lorenzo De La, Ordóñez Pereda, Juan Antonio, Fernández Álvarez, Manuela, Hierro Paredes, Eva   +4 more
core   +1 more source

A revised classification system of the marronoid clade of spiders (Araneae), based on dense sampling phylogenomics and comparative morphology

Cladistics, EarlyView.
Abstract The marronoid clade is a globally distributed, ecologically diverse group of spiders. It is an important faunal component in both natural and synanthropic environments, and even found in aquatic and extreme habitats such as desert salt flats. The systematics of the marronoid clade has been notoriously unstable due to the widespread character ...
Jonas O. Wolff, Michael B. J. Kelly, Franklyn Cala‐Riquelme, Jacob A. Gorneau, Katherine O. Montana, Helen M. Smith, Phil J. Sirvid, Cor J. Vink, Lauren A. Esposito, Martín J. Ramírez, Charles E. Griswold   +10 more
wiley   +1 more source

Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill.) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants

Foods
This study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (
Luis Humberto López-Hernández, Ariadna Abigail Navarro-Olivera, Mariel Calderón-Oliver, Luz Hermila Villalobos-Delgado   +3 more
doaj   +1 more source

Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life

Foods
The application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of ...
Antia G. Pereira, Ana Perez-Vazquez, Paula Barciela, Ana O. S. Jorge, Ezgi Nur Yuksek, Rafael Nogueira-Marques, Sepidar Seyyedi-Mansour, Miguel A. Prieto   +7 more
doaj   +1 more source

Cholesterol levels in homemade and industrial sausages [PDF]

, 2010
Svrha ovog istraživanja je određivanje sadržaja kolesterola u različitim vrstama kobasica kao najzastupljenije grupe proizvoda od mesa na hrvatskom tržištu.
Vahčić, Nada, Perši, Nina, Vulić, Ana, Pleadin, Jelka, Vraneš, Ines, Volarić, Matea   +5 more
core   +1 more source