Results 61 to 70 of about 64,540 (276)

Identification of histone deacetylase inhibitor targeting type I interferon and B‐cell abnormalities in systemic lupus erythematosus

Arthritis &Rheumatology, Accepted Article.
Objective Systemic lupus erythematosus (SLE) is characterized by increased type I interferon (IFN‐I) and autoantibody production. This study aimed to identify drugs that can inhibit both IFN‐I and autoantibody production. Methods We identified an inhibitor of IFN‐I production from a chemical library.
Takehiro Hirayama, Hachiro Konaka, Yasuhiro Kato, Takayuki Shibahara, Chisato Nishizawa, Kohei Tsujimoto, JeongHoon Park, Eri Itotagawa, Tatsunori Jo, Masayuki Nishide, Sumiyuki Nishida, Yoshihito Shima, Masashi Narazaki, Wataru Aoki, Ken J Ishii, Hyota Takamatsu, Atsushi Kumanogoh   +16 more
wiley   +1 more source

Regional Shopping Objectives in British Grocery Retail Transactions Using Segmented Topic Models

Applied Stochastic Models in Business and Industry, EarlyView.
ABSTRACT Understanding the customer behaviours behind transactional data has high commercial value in the grocery retail industry. Customers generate millions of transactions every day, choosing and buying products to satisfy specific shopping needs.
Mariflor Vega Carrasco, Mirco Musolesi, Jason O'Sullivan, Rosie Prior, Ioanna Manolopoulou   +4 more
wiley   +1 more source

An Analysis of the Consumption of Sausages in Scotland using Supermarket Data [PDF]

This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice.
Davis, Victoria, Kupiec-Teahan, Beata, Leat, Philip M.K., Milne, Anne, Revoredo-Giha, Cesar, Wrieden, Wendy   +5 more
core   +4 more sources

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

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +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

CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA

Archives of Veterinary Medicine, 2019
Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina.
Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević   +6 more
doaj   +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 Numerical Sausage [PDF]

, 1994
The renormalization group equation describing the evolution of the metric of the non linear sigma models poses some nice mathematical problems involving functional analysis, differential geometry and numerical analysis.
Belardinelli, Lorenzo, Onofri, Enrico
core