Results 191 to 200 of about 393,388 (311)

Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics. [PDF]

Ital J Food Saf
Pikuli K, Devolli A, Muça K.
europepmc   +1 more source

Decreased cold‐sensing function of the transient receptor potential channel TRPM8 from tailed amphibians

FEBS Open Bio, EarlyView.
Despite frogs avoiding low temperatures, examination of four salamander species revealed that none avoided cold and all possessed cold tolerance. Functional analysis of TRPM8, a cold sensor, showed that all salamander TRPM8s had lost their cold sensitivity.
Tadahiro Sawao, Daiki Kobayashi, Shogo Hori, Osamu Saitoh   +3 more
wiley   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash. [PDF]

J Sci Food Agric
Lee YJ, Bang WS, Kim MK.
europepmc   +1 more source

Rapid screening of staphylokinase protein variants using an unpurified cell‐free expression system

FEBS Open Bio, EarlyView.
An unpurified cell‐free protein synthesis (CFPS) platform enables rapid functional screening of staphylokinase variants. Direct plasminogen‐activation assays performed in microplate format provide real‐time activity readouts, allowing rapid identification and ranking of variants with improved or reduced fibrinolytic activity without protein ...
Maria Tomková, Veronika Hovanová, Jiri Damborsky, Erik Sedlák   +3 more
wiley   +1 more source

Appeal and Sensory Characteristics of Oral Nicotine Products in Young Adults Who Vape E-Cigarettes. [PDF]

Nicotine Tob Res
Peraza N, Han DH, Whaley RC, Vogel EA, Monterosso JR, Gonzalez Anaya MJ, Patel DJ, Jafarzadeh NS, Hong K, Mason TB, Tackett AP, Leventhal AM.   +11 more
europepmc   +1 more source

Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function

FEBS Open Bio, EarlyView.
We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke, Michal Banasik, Rokas Juodeikis, Martin J. Warren, Richard W. Pickersgill   +4 more
wiley   +1 more source

Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics. [PDF]

Foods
Syromiatnykov Y, Ishniyazova S, Nurvafaeva D, Saidmuradova Z, Yusupov A, Tursunov G, Safarov U, Shamsieva S, Yusupov S.   +8 more
europepmc   +1 more source

Mass spectrometry based identification of AMP‐O‐Tris generated by Thermococcus onnurineus Cas10

FEBS Open Bio, EarlyView.
Isolated Thermococcus onnurineus Cas10 generates the noncanonical ATP‐derived product AMP‐O‐Tris while in Tris‐containing buffer as identified via mass spectrometry, revealing relaxed nucleophile selectivity under isolated conditions. These findings suggest that multiprotein Csm complex assembly restricts Cas10 reactivity toward canonical cyclic ...
Su‐Jin Lee, Ga Seul Lee, JinHan Kim, Kwang‐Hyun Park, Seong‐Ryung Go, Jeong Hee Moon, Eui‐Jeon Woo   +6 more
wiley   +1 more source

Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine. [PDF]

RSC Adv
Wang X, Yang Q, Pu J, Xia W, Wu J, Ye J, Huang M, Ren D, Yin H.   +8 more
europepmc   +1 more source

Why human connection is the true metric of research success

FEBS Open Bio, EarlyView.
Human‐centred mentorship can be shaped by mentor attributes, actions, intrinsic drive and career ambition. Drawing on reflections across Singapore and France, as well as workshop insights from FEBS‐IUBMB ENABLE 2024, this article shows that human‐centred mentorship creates the conditions for sustainable growth, well‐being and retention in research ...
Timothy Lin Yun Tan, Mattias Wei Ren Kon, Xavier Coumoul, Fun Man Fung   +3 more
wiley   +1 more source