Results 211 to 220 of about 755,536 (335)

Donor NKG2A/NKG2C Immunophenotype Influences the GMP-Compliant Manufacturing Potential of NK Cells for Adoptive Immunotherapy. [PDF]

open access: yesCancers (Basel)
Meseguer R   +18 more
europepmc   +1 more source

Valencia Basin

open access: yes, 1973
G. Pautot, J.-M. Auzende, J.-L. Olivet
openaire   +1 more source

Shaping Entrepreneurial Intentions Through Education: The Role of the University's Entrepreneurial Mission and Strategic Change

open access: yesStrategic Change, EarlyView.
ABSTRACT This study examines the impact of students' attitudes toward entrepreneurship education (ATEE) on their entrepreneurial intentions (EI) and whether this relationship is moderated by the university's entrepreneurial mission (UEM). Based on the Strategic Change Theory, the university's mission is presented as a strategic instrument through which
Fabiano Ewald Venturini   +4 more
wiley   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández   +6 more
wiley   +1 more source

Considering biomechanical environment in the prevention and treatment of ACDF complications. [PDF]

open access: yesJ Spine Surg
Duart Clemente JM   +3 more
europepmc   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez   +4 more
wiley   +1 more source

White and whole wheat flour breads: composition and simultaneous exposure to group B trichothecenes

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The study aimed to determine the profile of group B trichothecenes (TCTBs), to estimate the daily exposure to them and to evaluate the relationship with the composition of different types of sliced wheat bread. A method for simultaneous determination of the TCTBs (deoxynivalenol (DON), 3‐acetyl‐deoxynivalenol, 15‐acetyl ...
Andressa Cunha Lemos   +4 more
wiley   +1 more source

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