Results 51 to 60 of about 23,284 (214)

Human Papillomavirus: Update in Bridging Basic Science to Clinical and Public Health Innovations

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Human papillomavirus (HPV), a non‐enveloped, double‐strand DNA viral pathogen, is intricately linked with the onset of various cancers, including cervical cancer and head and neck cancers. The present paper delves into HPV's ancient recognition and significant milestones such as the discovery of its role in oncogenesis and the development of ...
Fatemeh Beygnejad, Narges Eslami, Kaveh Gharaei Nejad, Atefeh Zamani Kermanshahi, Hossein Bannazadeh Baghi   +4 more
wiley   +1 more source

Improvement Effect of Shiitake Glycoprotein against Lead Acetate-induced Toxicity in Rats

Shipin gongye ke-ji
Objective: This study was conducted to investigate the purification process aimed at obtaining a shiitake glycoprotein with lead eliminating effect, and to explore its preventive and therapeutic efficacy against lead acetate-induced lead toxicity in a ...
Chunxia MI, Yu HE, Xiaoming HUANG, Chuangui MA, Xunwen HUANG, Xiaoling XU, Shuang ZHAO   +6 more
doaj   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

Foods, 2023
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture ...
Fen Yao, Hong Gao, Chao-Min Yin, De-Fang Shi, Xiu-Zhi Fan   +4 more
doaj   +1 more source

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 434-455, June 2026.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source

Color and COD Removal From ECF Effluent by Airlift Reactor With Immobilized Lentinus edodes

Chemical Engineering &Technology, Volume 49, Issue 5, May 2026.
Airlift bioreactor treating ECF bleaching effluent with Lentinus edodes immobilized on polystyrene fibers achieved up to 48% color and 41% COD removal. Under optimized aeration (300 mL/min) and HRT (78 h) without glucose, COD removal remained stable for 15 days, supporting a low‐input, enzyme‐driven strategy for pulp‐and‐paper wastewater. ABSTRACT This
Érica Simplício de Souza, Walter Oliva Pinto Filho Segundo, João Vicente Braga de Souza, Flávio Teixeira, Teresa Cristina Brasil de Paiva   +4 more
wiley   +1 more source

Genotoxicity and antigenotoxicity assessment of shiitake (Lentinula edodes (Berkeley) Pegler) using the Comet assay

Genetics and Molecular Biology, 2004
The mushroom shiitake (Lentinula edodes (Berkeley) Pegler) is been widely consumed in many countries, including Brazil, because of its pleasant flavor and reports of its therapeutic properties, although there is little available information on the ...
CK Miyaji, BQ Jordão, LR Ribeiro, AF Eira, IMS Cólus   +4 more
doaj   +1 more source

Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

International Journal of Food Properties, 2021
Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market.
Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin   +4 more
doaj   +1 more source

Immunopotentiation by Natural Extracts: Mechanisms and Applications in Influenza Vaccine Adjuvant Development

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Natural Extracts as Candidate Influenza Vaccine Adjuvants. Seasonal influenza vaccines face limitations due to viral mutations and low efficacy in vulnerable populations. Traditional adjuvants often have safety or immune‐activation constraints, leading to increased interest in natural extracts from plants, marine organisms, and fungi.
Thi Len Ho, Eun‐Ju Ko
wiley   +1 more source

Pembangunan produk perisa cendawan Shiitake [PDF]

, 2007
Kajian ini dijalankan untuk mempelbagaikan produk yang dihasilkan daripada cendawan shiitake segar. Oleh kerana cendawan shiitake segar cepat rosak dan tidak dapat tahan lama, maka produk kajian iaitu perisa cendawan shiitake segar yang dihasilkan ...
Chin, Mee Yee
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