Results 61 to 70 of about 135,313 (96)

Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates

Food Chemistry: Molecular Sciences
Pulses are a sustainable source of plant-based proteins, but they often fall short in terms of sensory attributes and functionality. Fermentation has been investigated as a natural food processing method to address these limitations.
Prem Prakash Das, Caishuang Xu, Yuping Lu, Enyu Liu, Zahra Jafarian, Takuji Tanaka, Darren Korber, Michael Nickerson, Nandhakishore Rajagopalan   +8 more
doaj   +1 more source

641. Kōshoku-mono

, 1987
Iwao Seiichi, Iyanaga Teizō, Ishii Susumu, Yoshida Shōichirō, Fujimura Jun'ichirō, Fujimura Michio, Yoshikawa Itsuji, Akiyama Terukazu, Iyanaga Shōkichi, Matsubara Hideichi. 641. Kōshoku-mono. In: Dictionnaire historique du Japon, volume 13, 1987. Lettre
Iwao, Seiichi, Matsubara, Hideichi, Iyanaga, Teizō, Fujimura, Jun'ichirō, Ishii, Susumu, Akiyama, Terukazu, Yoshikawa, Itsuji, Iyanaga, Shôkichi, Yoshida, Shōichirō, Fujimura, Michio   +9 more
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Dissecting the genetic architecture of polygenic nutritional traits in maize through meta-QTL analysis

Food Chemistry: Molecular Sciences
Maize, as a staple crop, contributes significantly to global nutritional security. However, improving its nutritional quality, including grain zinc (GZn), grain iron (GFe), kernel oil (KO), protein quality (PQ), and content (PC), is difficult due to the ...
Bhupender Kumar, Shrikant Yankanchi, Rakhi Singh, Pushpendra, Debjyoti Sarkar, Pardeep Kumar, Krishan Kumar, Mukesh Choudhary, Bahadur Singh Jat, H.S. Jat   +9 more
doaj   +1 more source

Agrobacterium mediated manipulation of the expression of an polysaccharide biosynthetic phosphoglucose isomerase gene to improve polysaccharide production in Sanghuangporus vaninii

Food Chemistry: Molecular Sciences
The Sanghuangporus vaninii polysaccharide plays diverse biological roles in enhancing human health; nonetheless, the fundamental process of polysaccharide synthesis in S. vaninii remains unclear.
Zihao Li, Weihang Li, Yi Zhou, Congtao Xu, Jinlong Pan, Yajie Zou   +5 more
doaj   +1 more source

ACCT 641: Corporate Financial Reporting - course syllabus

, 2009
7 pages.Submitted by Angela Kim (ak1549a@student.american.edu) on 2010-03-16T16:06:29Z No. of bitstreams: 1 ACCT 641 Corporate Financial Reporting_Sheila Bedford(7).pdf: 115911 bytes, checksum: 4a9e207a560ed7228932d66a6022e3c5 (MD5)Made available in ...

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91. Jomei tennō (593-641)

, 1984
Iwao Seiichi, Iyanaga Teizō, Ishii Susumu, Yoshida Shōichirō, Fujimura Jun'ichirō, Fujimura Michio, Yoshikawa Itsuji, Akiyama Terukazu, Iyanaga Shōkichi, Matsubara Hideichi. 91. Jomei tennō (593-641). In: Dictionnaire historique du Japon, volume 10, 1984.
Iwao, Seiichi, Matsubara, Hideichi, Iyanaga, Teizō, Fujimura, Jun'ichirō, Ishii, Susumu, Akiyama, Terukazu, Yoshikawa, Itsuji, Iyanaga, Shôkichi, Yoshida, Shōichirō, Fujimura, Michio   +9 more
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Semi-rational engineering of an α-L-fucosidase for regioselective synthesis of fucosyl-N-acetylglucosamine disaccharides

Food Chemistry: Molecular Sciences
α-L-Fucosidases are attractive biocatalysts for the production of bioactive fucosylated oligosaccharides, however, poor regioselectivity and activity for transglycosylation have significantly limited their applications.
Peng Liu, Xiaodi Chen, Xueting Cao, Yuying Wang, Yafei Gao, Li Xu, Xukai Jiang, Min Xiao   +7 more
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Health-Promoting Components of Fruits and Vegetables in Human Health

, 2017
Diet and lifestyle choices can substantially predispose an individual to, or protect against, many age- and obesity-related chronic diseases. According to the NIH Office of Dietary Supplements, dietary bioactives arecompounds in foodsnot needed for basic
M. Monica Giusti (Ed.), Taylor C. Wallace (Ed.)   +1 more
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Inosine-5′-monophosphate interacts with the TAS1R3 subunit to enhance sweet taste detection

Food Chemistry: Molecular Sciences
Umami and sweet taste detection is mediated by the activation of the TAS1R1/TAS1R3 and TAS1R2/TAS1R3 receptors, respectively. TAS1R2-Venus flytrap domain (VFT) constitutes the primary ligand-binding site for most of the sweeteners whereas TAS1R1-VFT ...
Christine Belloir, Lucie Moitrier, Adeline Karolkowski, Nicolas Poirier, Fabrice Neiers, Loïc Briand   +5 more
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Quantity of Cu(II) ions in a copper pot by a DNAzyme-based fluorescent sensor

Food Chemistry: Molecular Sciences
Copper deficiency can adversely impact health, and using copper cookware can help supplement copper ions. In this study, we have developed a fluorescent Cu(II) sensor using an efficient DNAzyme, a novel cofactor 2-mercaptoethanol and an optimized ...
Dazhi Jiang, Shijin Wang, Changrong Yang, Ziyi Jia, Fulong Wang, Yongjie Sheng, Yongxing Ai, Jiacui Xu   +7 more
doaj   +1 more source