Results 191 to 200 of about 375,491 (348)

De Novo Design of High-Affinity Miniprotein Binders Targeting Francisella Tularensis Virulence Factor. [PDF]

open access: yesAngew Chem Int Ed Engl
Gokce-Alpkilic G   +18 more
europepmc   +1 more source

Insights into enterotoxigenic Escherichia coli diversity in Bangladesh utilizing genomic epidemiology [PDF]

open access: yes, 2017
A Bankevich   +62 more
core   +2 more sources

Advances in Double‐Stranded DNA Targeting Technologies

open access: yesExploration, EarlyView.
Double‐stranded DNA (dsDNA) plays a crucial role in genetic information storage and disease management, but its inherent stability limits access to internal bases. To overcome this challenge, various high‐specificity molecular targeting technologies have been developed to destabilize the DNA structure.
Zuhao Shen   +8 more
wiley   +1 more source

Correction: A functional interleukin-4 homolog is encoded in the genome of infectious laryngotracheitis virus: Unveiling a novel virulence factor. [PDF]

open access: yesPLoS Pathog
Volkening JD   +9 more
europepmc   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

open access: yesFood Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi   +4 more
wiley   +1 more source

Aspartyl protease MfSAP2 is a key virulence factor in mycelial form of skin fungi Malassezia furfur. [PDF]

open access: yesBiochem J
Chua W   +11 more
europepmc   +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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