Results 241 to 250 of about 632,804 (356)

Modulating Lysine Crotonylation in Ulcerative Colitis Maintains Mitochondrial Homeostasis

open access: yesExploration, EarlyView.
NaCr promotes KCr to impede the inflammatory progression of ulcerative colitis. KCr induces mitophagy by activating the PINK1/PARKIN pathway to restrict NLRP3 inflammasome activation, thereby decreasing the production and release of various inflammatory cytokines, such as IL‐1β and TNF‐α. KCr induces mitophagy and inhibits NLRP3 inflammasome activation
Tongtong Liu   +7 more
wiley   +1 more source

Valorization of Eco‐Friendly Nanochitosan Particles on the Production of Low‐Sodium Smoked Fish Products

open access: yesFood Bioengineering, EarlyView.
ABSTRACT Smoked fish products are widely consumed; however, they often contain high sodium levels (up to 4 g NaCl/100 g), which are associated with an increased risk of hypertension and cardiovascular diseases. Therefore, developing low‐sodium alternatives without compromising product quality and safety has become an urgent public health priority ...
Marwa A. Sheir   +3 more
wiley   +1 more source

Enhanced recovery after caesarean section: an intrathecal morphine dosing study. [PDF]

open access: yesPerioper Med (Lond)
Crandon R   +5 more
europepmc   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

open access: yesFood Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi   +3 more
wiley   +1 more source

Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans

open access: yesFood Frontiers, EarlyView.
Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., and chemical hazards, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products, are of great concern regarding crustaceans and their consumption.
Dongli Dong   +3 more
wiley   +1 more source

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