Results 131 to 140 of about 27,096,978 (348)
Vitae, 2011 El sabor de la leche está estrechamente relacionado con su composición, especialmente con su contenido graso. Factores como la luz, los materiales de envase y las condiciones de almacenamiento pueden favorecer la oxidación de la grasa y alterar las ...
Herlinda SOTO V +4 more
doaj
Athletes’ Sensory Evaluation and Willingness to Pay for High-Protein Bread
FoodsThe intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes
Roberta Selvaggi +5 more
doaj +1 more source
Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat. [PDF]
Animals (Basel), 2020 Dávila-Ramírez JL +9 more
europepmc +1 more source
Molecular Oncology, EarlyView.We show that the majority of the 18 analyzed recurrent cancer‐associated ERBB4 mutations are transforming. The most potent mutations are activating, co‐operate with other ERBB receptors, and are sensitive to pan‐ERBB inhibitors. Activating ERBB4 mutations also promote therapy resistance in EGFR‐mutant lung cancer.
Veera K. Ojala +15 more
wiley +1 more source
Peroxidasin enables melanoma immune escape by inhibiting natural killer cell cytotoxicity
Molecular Oncology, EarlyView.Peroxidasin (PXDN) is secreted by melanoma cells and binds the NK cell receptor NKG2D, thereby suppressing NK cell activation and cytotoxicity. PXDN depletion restores NKG2D signaling and enables effective NK cell–mediated melanoma killing. These findings identify PXDN as a previously unrecognized immune evasion factor and a potential target to improve
Hsu‐Min Sung +17 more
wiley +1 more source
DEVELOPMENT AND ANALYSIS OF FRUIT BEVERAGES WITH ANTIOXIDANT PROPERTIES
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020 The interest for developing functional beverages by using fruits is increasing every day. This article presents an improved technology for the production of fruit beverages that does not use primary deep heat treatment of raw materials.
ELENA А. SOLOMATINA +6 more
doaj
Molecular Oncology, EarlyView.Methods to improve antibody–drug conjugate (ADC) treatment durability in cancer therapy are needed. We utilized ADCs and immune‐stimulating antibody conjugates (ISACs), which are made from two non‐competitive antibodies, to enhance the entry of toxic payloads into cancer cells and deliver immunostimulatory agents into immune cells.
Tiexin Wang +3 more
wiley +1 more source
Vitae, 2011 Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product.
Herlinda SOTO V. +4 more
doaj
Possibilities and limitations of protein supply in organic poultry and pig production [PDF]
, 2005 It is one of the general recommendations in animal nutrition that the diet should be formulated according to the specific requirements of animals at the various stages of their development.
Richter, U., Schneider, K., Sundrum, A.
core
Molecular Oncology, EarlyView.Aptamers are used both therapeutically and as targeting agents in cancer treatment. We developed an aptamer‐targeted PLGA–TRAIL nanosystem that exhibited superior therapeutic efficacy in NOD/SCID breast cancer models. This nanosystem represents a novel biotechnological drug candidate for suppressing resistance development in breast cancer.
Gulen Melike Demirbolat +8 more
wiley +1 more source