Results 211 to 220 of about 264,106 (307)
Chromosome-specific barcode system with centromeric repeat in cultivated soybean and wild progenitor. [PDF]
Tek AL +4 more
europepmc +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Modeling the dynamics of hepatic metabolism: the predominance of 12-hour rhythmicity in metabolic adaptation. [PDF]
Matz-Soja M +13 more
europepmc +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
<i>Glycine soja</i> Leaf and Stem Extract Ameliorates Atopic Dermatitis-like Skin Inflammation by Inhibiting JAK/STAT Signaling. [PDF]
Sung YY, Kim M, Kim DS, Son E.
europepmc +1 more source
The recombinant full‐length antibody against prometryn (PRO‐rAb) was prepared by HEK293 (F) cell expression system and utilized as the foundation for time‐resolved fluorescence immunochromatographic assay (TRFICA). The established method showed good performance for the detection of prometryn residues in five food samples. ABSTRACT Prometryn, a triazine
Jing Zhao +10 more
wiley +1 more source
The first complete chloroplast genome of <i>Glycine tabacina</i> (Fabaceae) and its phylogenetic analysis. [PDF]
Yin X +7 more
europepmc +1 more source
The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie +4 more
wiley +1 more source

