Results 191 to 200 of about 468,553 (276)

Differential Oxidative Stress Profiles in Circulating and Peritumoral Adipose Tissue Across Stages of Colorectal Cancer. [PDF]

open access: yesInt J Mol Sci
Ruangwannasak S   +6 more
europepmc   +1 more source

Winning Legitimacy and Dodging Blame: How Government Communication Shapes Media Sentiments and Responsibility Attribution in Consensus Democracies

open access: yesEuropean Policy Analysis, EarlyView.
ABSTRACT How do governments' discursive credit‐claiming and blame‐deflection strategies shape perceived policy legitimacy in times of crisis? Despite the importance of legitimacy in conflictual times, systematic analyses of officeholders' credit‐claiming and blame‐deflection strategies and their effect on perceived legitimacy are still rare.
Céline Honegger
wiley   +1 more source

Exercise‐specific plasma proteomic signatures in racehorses: Candidates for training adaptation and peak load monitoring

open access: yesEquine Veterinary Journal, EarlyView.
Abstract Background Racehorses undergo profound physiological changes with training and competition, but current biomarkers inadequately capture the complex molecular dynamics of exercise. This study aimed to identify novel plasma biomarkers of training adaptation and peak load using high‐throughput proteomics.
Jowita Grzędzicka   +4 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

open access: yesFood Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji   +7 more
wiley   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

open access: yesFood Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob   +3 more
wiley   +1 more source

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