Results 111 to 120 of about 1,121,077 (301)

Mechanisms and therapeutic opportunities of the ribotoxic stress response in cancer

open access: yesMolecular Oncology, EarlyView.
Cancer cells' high translational demand creates opportunities to therapeutically target ribosome function. Ribosome stalling and collisions activate ZAKα and the ribotoxic stress response (RSR), which can trigger rapid, p53‐independent apoptosis in cancer.
Anastassiya Kim   +7 more
wiley   +1 more source

The Consumer Is Always Right: Research Needs on Sensory Perception of Mushroom-Enriched Meat Products

open access: yesAgriculture
Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference.
Erick Saldaña, Juan D. Rios-Mera
doaj   +1 more source

Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

open access: yes, 2013
The domestic preparation of vegetables induces a significant change in their sensory and health attributes. The preparation of vegetables by consumers is likely to be controlled by assessing perceivable (sensory) quality attributes such as colour and ...
Steenbekkers, L.P.A.   +4 more
core   +1 more source

A role for eIF5A in translational control of stress‐inducible proteins in multiple myeloma cell lines

open access: yesMolecular Oncology, EarlyView.
Loss of eIF5A rewires thapsigargin‐mediated endoplasmic reticulum stress responses in multiple myeloma cells by selective translation of mRNA transcripts, consequently dampening thapsigargin‐induced unfolded protein response (UPR) activation and shifting the balance from induction of apoptosis toward cell survival and proliferation.
Demi Both   +7 more
wiley   +1 more source

Profil Sensori Keripik Kentang Berdasarkan Check-All-That-Apply dan Ideal Profile Method

open access: yesJurnal Teknologi dan Industri Pangan
The snack industry has shown a stable increment for years and still has great potential for further increase. Potato chips rank second in sales volume in the snack industry, with an increase of 10.7% in 2022 compared to the previous year, propelling the
Paulina Gandhes Dian Krisjati   +2 more
doaj   +1 more source

A hedonic model of lamb carcass attributes [PDF]

open access: yes
Lamb carcass value is widely reported to be a function of lean meat yield, which is the relationship between muscle, fat and bone. Five retailers and five wholesalers assessed 47 lamb carcasses from diverse genotypes and scored seven attributes.
Farrell, Terence C., Hopkins, David L.
core  

SENSORY AND SEMANTIC LANGUAGE MODEL FOR RED APPLES

open access: yes, 2010
This study (1) examines the sensory attributes of a large group of red apples and compares consumer perceptions of them with those of a trained sensory panel; and (2) uses a sensory semantic frame classification to analyze the vocabulary used ...
Swahn, Johan,   +7 more
core   +1 more source

NAPRT loss promotes lung tumor initiation and growth through AKT signaling independently of NAD+ biosynthesis

open access: yesMolecular Oncology, EarlyView.
Loss of NAPRT promotes lung tumor initiation and growth through a noncanonical mechanism, independent of its role in NAD+ biosynthesis. Mechanistically, NAPRT depletion activates the mTORC2‐driven AKT/β‐catenin signaling axis to enhance clonogenic and invasive phenotypes. Furthermore, lung‐specific Naprt deletion significantly increases tumor burden in
Myung Joon Oh   +11 more
wiley   +1 more source

Impact of jodine salt on the sensory attributes of food products. [PDF]

open access: yes, 2005
The effect of iodine salt on the sensory attributes of food products is discussed in this paper. Different food products (cooked potatoes, puree, milk soup, curd, cottage cheese, croquettes, mushrooms, salted pickled vegetables) were prepared under ...
Kabašinskienė, Birutė,   +2 more
core   +1 more source

Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods

open access: yes, 2010
Dry-cured ham is one of the most representative typical meat products in Italy. Despite this, few works which describe its sensory profile through a holistic approach are available in the literature.
E. Pagliarini   +3 more
core   +1 more source

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