Results 161 to 170 of about 25,835 (279)

Rheological Characterization of a Low‐Concentration Water‐Based Collagen Dispersion Under Extensional, Shear, and Oscillatory Deformation

Polymer Engineering &Science, Volume 66, Issue 9, Page 6500-6513, September 2026.
Combined capillary and oscillatory rheology provided complementary insights into the linear, nonlinear, and extensional flow behavior of a 3 wt% collagen dispersion, improving the understanding of its processing‐relevant rheological characteristics. ABSTRACT This study presents an investigation of the extensional, shear, and oscillatory rheological ...
Fadi Alzarzouri, Xiaohe Xu, Manfred Wilhelm, Jan Skočilas   +3 more
wiley   +1 more source

Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages. [PDF]

Molecules
Łepecka A, Szydłowska A, Marciniak-Lukasiak K, Okoń A, Świder O, Onacik-Gür S, Łaszkiewicz B, Siekierko U, Grzeszczak D, Szymański P.   +9 more
europepmc   +1 more source

Quaternary structures of Streptococcus pneumoniae nucleoside diphosphate kinase: From hexamers to supramolecular assemblies

Protein Science, Volume 35, Issue 9, September 2026.
Abstract The nucleoside diphosphate kinase (NDK) is a key enzyme that controls the balance of nucleotide pools in all living organisms. Beyond this fundamental role, NDKs exert pleiotropic effects in many cellular processes, including cell development, signal transduction, differentiation, tumor metastasis, and gene expression. The quaternary structure
Julie Kerboeuf, Paul Nouri, Frédéric Galisson, Laetitia Daury, Marie‐France Giraud, Olivier Lambert, Cédric Orelle, Lionel Ballut, Elise Kaplan, Jean‐Michel Jault, Cécile Gonzalez   +10 more
wiley   +1 more source

Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage. [PDF]

Food Sci Anim Resour
Karwowski MSM, Cavalari CMA, Silva BJG, Macedo REF.   +3 more
europepmc   +1 more source

Production shop of hot-smoked gourmet sausages

, 2018
Vilma Maigūnaitė. Production shop of hot-smoked gourmet sausages. The final paper/ Supervisor Žydronė Žarskienė; Kauno kolegija/University of Applied Sciences, Faculty of Technologies, Department of Food Technology– Kaunas, 2018.
Maigūnaitė, Vilma
core  

Life‐Saving Cryoextraction for Acute Severe Respiratory Failure Caused by Cheese‐Filled Fish Cake Aspiration: A Case Report

Respirology Case Reports, Volume 14, Issue 9, September 2026.
This report highlights the usefulness of cryoextraction for the rapid removal of foreign bodies containing cheese from the airway. ABSTRACT A 79‐year‐old man with chronic obstructive pulmonary disease (COPD) aspirated cheese‐filled Kamaboko, a Japanese fish cake, accidentally while having his lunch.
Mayu Goda, Yuki Takigawa, Ken Sato, Hitoshi Hara, Tomoya Osedo, Yuto Sasano, Toki Kitano, Keisuke Shiraha, Suzuka Matsuoka, Jun Nishimura, Hiromi Watanabe, Kenichiro Kudo, Keiichi Fujiwara   +12 more
wiley   +1 more source

Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage. [PDF]

Food Chem X
Almohaimeed SA, Al Juhaimi FY, Babiker EE, Mohamed Ahmed IA.   +3 more
europepmc   +1 more source

Welcome to the Jungle: An Examination of the Making of Science Standards

Science Education, Volume 110, Issue 5, Page 1278-1301, September 2026.
ABSTRACT Nearly 50 million public school students in the United States are required to learn the content prescribed by state‐mandated science standards. Although much is known about the implementation of science standards and teachers' perceptions of them, the development process of these standards remains unclear.
Allison M. Esparza, Joanne K. Olson
wiley   +1 more source

Effect of Using Swiss Chard Powder as Alternative Curing Agent in Sucuk Production on the Growth of <i>Listeria monocytogenes</i>. [PDF]

Foods
Ulutaş Ataylı B, Yılmaz Oral ZF, Akyol Y, Kaban G, Kaya M.   +4 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source