Results 81 to 90 of about 284,156 (313)

Sensory evaluation and acceptability of gluten‐free Andean corn spaghetti

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDAlthough pasta is one of the most widely demanded products among gluten‐intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by
Giménez, María Alejandra, Gámbaro, Adriana, Miraballes, Marcelo, Roascio, Antonella, Amarillo, Miguel, Samman, Norma Cristina, Lobo, Manuel Oscar   +6 more
openaire   +3 more sources

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, David Bickel, Lena C. M. Krause, Daria Ezeriņa, Christian Ickes, Julian Wojtachnia, Christine S. Gibhardt, Magdalena Shumanska, Khadija Wahni, Andrea Paluschkiwitz, Julia Malo Pueyo, Ekaterina Baranova, Wim Vranken, Hedwig Stanisz, Ioana Stejerean‐Todoran, Michael P. Schön, Joris Messens, Ivan Bogeski   +17 more
wiley   +1 more source

D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]

, 2015
In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S., Ahmed, Zahra S., Akissoé, Noël H., Amoa-Awua, Wisdom, Andrianarison, Irène. Maria, Andriantahiana, Z.M., Anihouvi, Victor, Awad, Sameh, Ayessou, Nicolas Cyrille, Bechoff, Aurélie, Boucher, Mathilde, Cisse, Mady, Dadole, G., Devilliers, J., Fathi, M., Fliedel, Geneviève, Hounhouigan, Joseph D., Kindossi, Janvier, Mestres, Christian, Monteiro, Maria Joao, Ndjouenkeu, Robert, Oduro-Yeboah, C., Pallet, Dominique, Pintado, Manuela, Rakoto, Danielle, Ramaroson, V., Ratsimba, Angela Irène, Sacca, Carole, Tomlins, Keith I.   +28 more
core  

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]

, 2016
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria, Font, Graciela Maria, Gerez, Carla Luciana, Marcial, Guillermo Emilio, Nuñez, Martha Susana, Schuff, Carola   +5 more
core   +1 more source

Targeting p38α in cancer: challenges, opportunities, and emerging strategies

Molecular Oncology, EarlyView.
p38α normally regulates cellular stress responses and homeostasis and suppresses malignant transformation. In cancer, however, p38α is co‐opted to drive context‐dependent proliferation and dissemination. p38α also supports key functions in cells of the tumor microenvironment, including fibroblasts, myeloid cells, and T lymphocytes.
Angel R. Nebreda
wiley   +1 more source

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Foods, 2020
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples.
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Marco Antonio Trindade, José Manuel Lorenzo   +7 more
doaj   +1 more source

Taste Panel Evaluation and Acceptance of Soy-beef Bur~er [PDF]

, 1986
This study was conducted to investigate the effect of the addition of textured soy protein (TSP) at 0%, 20%, 30%, 40% and 50% levels on the quality and general acceptance of soy-beef burgers by trained taste panels as well as the consumer.
Abdullah, Aminah, Babji, Abdul Salam, Yusuf, Fatimah   +2 more
core  

Customer perception of switch-feel in luxury sports utility vehicles [PDF]

, 2008
Successful new product introduction requires that product characteristics relate to the customer on functional, emotional, aesthetic and cultural levels.
Pitts, Matthew J., Wellings, Tom, Williams, M. A. (Mark A.)   +2 more
core   +1 more source

Tumour–host interactions in Drosophila: mechanisms in the tumour micro‐ and macroenvironment

Molecular Oncology, EarlyView.
This review examines how tumour–host crosstalk takes place at multiple levels of biological organisation, from local cell competition and immune crosstalk to organism‐wide metabolic and physiological collapse. Here, we integrate findings from Drosophila melanogaster studies that reveal conserved mechanisms through which tumours hijack host systems to ...
José Teles‐Reis, Tor Erik Rusten
wiley   +1 more source

Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

Applied Sciences
Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and
Judith Rodríguez-Párraga, Carmen María Botella-Martínez, Manuel Viuda-Martos, Eva María Santos, José Ángel Pérez-Álvarez, Raquel Lucas-González, Juana Fernández-López   +6 more
doaj   +1 more source