Results 161 to 170 of about 2,805,876 (348)

What drives the change in UK household energy expenditure and associated CO2 emissions? Implication and forecast to 2020 [PDF]

open access: yes
Given the amount of direct and indirect CO2 emissions attributable to UK households, policy makers need a good understanding of the structure of household energy expenditure and the impact of both economic and non-economic factors when considering ...
Lester C Hunt, Mona Chitnis
core  

Osmotic pressure‐induced calcium response states

open access: yesFEBS Open Bio, EarlyView.
Acute hypotonic stress triggers distinct calcium response patterns in HEK293T cells. These signals originate from the endoplasmic reticulum via RyR2 and propagate to neighboring cells through gap junctions. This result highlights a novel calcium‐dependent mechanism underlying the intracellular and intercellular response to osmotic pressure.
Zidan Gao   +2 more
wiley   +1 more source

Seed cleaning behaviour and their antimicrobial effect on seed germination by seed harvester ant, Trichomyrmex scabriceps. [PDF]

open access: yesSci Rep
Aravinda H   +6 more
europepmc   +1 more source

The cochaperone BAG3 promotes the stabilization of p53 under heat stress conditions

open access: yesFEBS Open Bio, EarlyView.
Under heat stress, BAG3 translocates to the nucleus and forms a complex with Hsp70 and p53, thereby promoting p53 stabilization and enhancing its transcriptional activity. These findings suggest that BAG3 functions as a cochaperone that supports p53‐mediated stress responses in cooperation with Hsp70.
Ngoc Nguyen Thi Minh   +2 more
wiley   +1 more source

Menthol‐like cooling compounds, including (R)‐(‐)‐carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K

open access: yesFEBS Open Bio, EarlyView.
We report that some menthol‐like cooling compounds, including (R)‐(‐)‐carvone, act as inhibitors of TAS2R31 and TAS2R43, which are taste receptors responsible for the intrinsic bitter aftertastes of saccharin and acesulfame K. However, there was little correlation between the intensity of the cooling sensation and the potency of bitterness inhibition ...
Miyuu Saito, Takumi Misaka
wiley   +1 more source

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