Results 101 to 110 of about 12,668 (265)

Effect of Wood Smoke on the Quality of Smoked Fish

Mediterranean Journal of Basic and Applied Sciences, 2020
Kwaghvihi O. B., Akombo P. M., Omeji S.
openaire   +1 more source

Leptin May Promote Eosinophilic CRSwNP Progression by Enhancing Eosinophil Chemotaxis and Angiogenesis Under a Type 2 Inflammatory Milieu

International Forum of Allergy &Rhinology, EarlyView.
ABSTRACT Background Chronic rhinosinusitis with nasal polyp (CRSwNP) is a heterogeneous Type 2 inflammatory disease characterized by enhanced eosinophilic infiltration. Both innate and adaptive immunity are involved in the onset and progression of CRSwNP.
Yuki Sonoda, Yohei Sato, Yoshimasa Imoto, Mayumi Tamari, Shigeharu Fujieda   +4 more
wiley   +1 more source

Inflammatory Signatures Beyond Th1/Th2 Endotypes Provide Insights Into Postoperative Recurrence in Chronic Rhinosinusitis

International Forum of Allergy &Rhinology, EarlyView.
ABSTRACT Background Chronic rhinosinusitis (CRS) represents a spectrum of inflammatory endotypes, driven by distinct T helper (Th) immune responses. The high rate of recurrent disease despite appropriate medical and surgical interventions highlights the need for improved characterization beyond the traditional type 2 and non‐type 2 phenotypes to better
Liyona Kampel, Narin N. Carmel, Shaun Edalati, Hen Chaushu, Forsan Jahshan, Yaniv Hadi, Timur Pestrikov, Leonor Leider Trejo, Nidal Muhanna, Avraham Abergel   +9 more
wiley   +1 more source

Host‐Specific Interactions Between Staphylococcus aureus and Pseudomonas aeruginosa Impair Epithelial Repair in Chronic Rhinosinusitis

International Forum of Allergy &Rhinology, EarlyView.
ABSTRACT Background Chronic rhinosinusitis (CRS) is frequently associated with polymicrobial biofilms involving Staphylococcus aureus and Pseudomonas aeruginosa. Interactions between these organisms are thought to influence disease severity, but the epithelial effects of exoproteins derived from patient‐matched cocultures remain poorly defined ...
Xiaohan Sun, Mahnaz Ramezanpour, George Bouras, Emma Barry, Alkis J. Psaltis, Peter‐John Wormald, Sarah Vreugde   +6 more
wiley   +1 more source

Levels of Polycyclic Aromatic Hydrocarbons in European Hake Fish (Merluccius merluccius) smoked by Mangrove Wood and Timber Wood

Journal of Applied Sciences and Environmental Management
Wood is a classic choice for smoking meat and fish because it has a strong, smoky flavour that can add depth and richness to the meat or fish if smoked sparingly, however, smoking fish could transfer such a strong flavour that can easily overpower the ...
A. A. Owoh, A. F. Green, M. O. Agwor, O. V. Friday   +3 more
doaj  

Functional Specialization of Respiratory and Olfactory Mucus Revealed by Proteomic Profiling

International Forum of Allergy &Rhinology, EarlyView.
ABSTRACT Background Mucus overlies the nasal mucosa in the respiratory and olfactory regions, which perform distinct physiological functions. However, proteomic differences between respiratory mucosa (RM) and olfactory cleft (OC) mucus remain unclear.
Anna Kristina Hernandez, Karoline Lantzsch, Romain Topalian, Nadine Gunder, Philipp Hubel, Katharina Schindowski, Jens Pfannstiel, Thomas Hummel   +7 more
wiley   +1 more source

Assessment of polycyclic aromatic hydrocarbon (PAH) profiles in heat-processed meat and fish: a study on health risk evaluation

Discover Food
The profiles of polycyclic aromatic hydrocarbons (PAHs) in selected heat-processed meat and fish were evaluated to determine the potential health risk associated with consumption.
Gina Ifeyinwa Iwu, Labunmi Lajide, Paschal Chima Madu, Ibrahim Attai Isah   +3 more
doaj   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

Seasonal Variations in Baltic Sprat ( Sprattus sprattus balticus ) Chemical Composition and Their Impact on Smoked Sprat Quality

Polish Journal of Food and Nutrition Sciences
This study aimed to evaluate the chemical composition of Baltic sprats throughout the fishing season (November-March) while examining the texture and color of smoked sprats produced after that.
Santa Puke, Ruta Galoburda
doaj   +1 more source

Analysis of Consumer Satisfaction with the Quality of Smoked Fish Products at the Kenjeran Smoked Fish Center, Surabaya City

Grouper
Kenjeran is one of the coastal villages in the city of Surabaya. It is one of the coastal tourist attractions in Surabaya, famous as a center for smoked fish. The processing and marketing of smoked fish at the Kenjeran Smoked Fish Center still cannot be said to be hygienic and the sanitation aspect is still not taken into account, so it is necessary to
null Gilang Rusrita Aida, Angga Pratama Putra, Rosidah Wahyu Ningtyas, Didik Budiyanto, null Maria Erlinda Sarida, Filemon Cabrin Agun   +5 more
openaire   +1 more source