Results 131 to 140 of about 33,932 (230)
Family‐level specialization in protein domain insertion architectures
Protein Science, Volume 35, Issue 5, May 2026.Abstract Domain insertion creates architectures where one domain interrupts another's sequence. Analysis across 2.7 million classified domains reveals that insertions occur in 20% of multidomain proteins, with 331 families exhibiting consistent architectural roles: 162 function exclusively as hosts, while 169 exclusively serve as inserted modules, such
R. Dustin Schaeffer +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone +6 more
wiley +1 more source
IgE Mediated Wheat Allergy Associated with Resistant and Severe Forms of Allergic Conjunctivitis. [PDF]
Open Respir Med J, 2022 Sayed KM, Ali AH.
europepmc +1 more source
The main problems of food allergic consumers concerning food labeling: an ethnographic study [PDF]
It has been estimated that 58% of children and 12% of the adults in developed countries are affected by food allergy, with symptoms ranging from discomfort to fatality.
Cornelisse-Vermaat, Judith R. +2 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis. [PDF]
Foods, 2023 Morita E +5 more
europepmc +1 more source
Mixed Signals: T Cells as Architects of IgE Immunity
Immunological Reviews, Volume 339, Issue 1, May 2026.ABSTRACT Food allergen‐specific IgE can cause significant pathology, yet the pathways that generate pathogenic, high‐affinity IgE remain incompletely understood. Increasing evidence suggests that IgE responses arise from the integration of multiple, and sometimes opposing, T cell–derived cues.
Abigail L. Tierney +3 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar +8 more
wiley +1 more source