Results 51 to 60 of about 25,835 (279)

Ultrasmall Fe‐curcumin immunomodulators reinvigorate CAR‐T cells to potentiate solid tumor immunotherapy by mitigating cell exhaustion and senescence

BMEMat, EarlyView.
This work discovered a novel research that ultrasmall Fe‐curcumin immunomodulators could reinvigorate CAR‐T cells to potentiate solid tumor immunotherapy by mitigating cell exhaustion and senescence. Abstract CAR‐T cell immunotherapy has achieved exciting success in hematologic malignancies, but the therapeutic efficacy is relatively limited in solid ...
Jiazhi Duan, Yuchan Xue, Miao Zhang, Zihao Zhang, Shiyu Peng, Minghao Sui, Han Ding, Yingying Nie, Yuemin Feng, Le Wang, Tianru Zhang, Mingchuan Yu, He Xia, Hong Liu, Qiang Zhu, Songbo Zhao   +15 more
wiley   +1 more source

From Circular Economy Disclosure to Circular Transformation: A Case Study From Food‐Producing Companies

Business Strategy and the Environment, EarlyView.
ABSTRACT Changing the use of resources and the treatment of waste is an important driver towards sustainable development. While this includes transformation of production processes, it also requires the transition of complete business models towards more circularity.
Patricia Ruffing‐Straube, Ute Merbecks, Inge Wulf   +2 more
wiley   +1 more source

The isolation of salmonellas from British pork sausages and sausage meat [PDF]

Journal of Hygiene, 1975
SUMMARYBetween 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates ...
D, Roberts, K, Boag, M L, Hall, C R, Shipp   +3 more
openaire   +2 more sources

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages

Applied Sciences
This study investigates the presence of undeclared meat species in beef sausages and analyzes the impact of poultry meat addition on fatty acid composition.
Dafina Mehmetukaj, Armend Cana, Vlora Gashi-Zogëjani, Malbora Shandro-Zeqiri, Drita Bajraktari, Dean Jankuloski, Zehra Hajrulai-Musliu, Xhavit Bytyçi   +7 more
doaj   +1 more source

Investigation on the Contents of N^ε-carboxymethyllysine, N^ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

Foods, 2023
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing.
Wenjing Wang, Yafei Kou, Yanli Du, Mingyu Li, Jian Zhang, Aiping Yan, Jianhua Xie, Mingyue Shen   +7 more
doaj   +1 more source

Industrial Symbiosis as a Neglected Opportunity in Industrial Decarbonisation Pathways: Qualitative Insights From the Australian Manufacturing Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri, A S M Monjurul Hasan, Andrea Trianni   +2 more
wiley   +1 more source

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

International Journal of Food Science, 2022
There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon.
Irene Rumbidzai Mazhangara, Eliton Chivandi, Ishmael Festus Jaja   +2 more
doaj   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Sensory evaluation of experimental sausages.

, 2021
Sensory evaluation of experimental sausages.
Agnieszka Bilska (11873904)
core   +1 more source