2021Academic literature69 citations Open Access

Selenium attenuates ischemia/reperfusion injury‑induced damage to the blood‑brain barrier in hyperglycemia through PI3K/AKT/mTOR pathway‑mediated autophagy inhibition

Biao Yang, Yaqiong Li, Yanmei Ma +5

International Journal of Molecular Medicine

Selenium in Biological Systems

Ischemic stroke is a leading cause of mortality and disability. Diabetes mellitus, characterized by hyperglycemia, is a common concomitant disease of ischemic stroke, which is associated with...

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2021Academic literature69 citations Open Access

Research Library

Selenium attenuates ischemia/reperfusion injury‑induced damage to the blood‑brain barrier in hyperglycemia through PI3K/AKT/mTOR pathway‑mediated autophagy inhibition

Zinc is an important inter-kingdom signal between the host and microbe

Strides in food texture and hydrocolloids

Enteric Fever Diagnosis: Current Challenges and Future Directions

Neglected and Underutilized Cultivated Crops with Respect to Indigenous African Leafy Vegetables for Food and Nutrition Security

Buffalo Milk as a Source of Probiotic Functional Products

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

The extracellular contractile injection system is enriched in environmental microbes and associates with numerous toxins

Rapid determination of multi-antibiotic residues in honey based on modified QuEChERS method coupled with UPLC–MS/MS

Achromobacter xylosoxidans and Stenotrophomonas maltophilia: Emerging Pathogens Well-Armed for Life in the Cystic Fibrosis Patients’ Lung

The functional ingredients of quinoa (<i>Chenopodium quinoa</i>) and physiological effects of consuming quinoa: A review

The Probiotic Properties of Lactic Acid Bacteria and Their Applications in Animal Husbandry

Determination of frequency, multiple antibiotic resistance index and resistotype of <i>Salmonella</i> spp. in chicken meat collected from southeast of Iran

Carvacrol and Thymol Content Affects the Antioxidant and Antibacterial Activity of Origanum compactum and Thymus zygis Essential Oils

Cuproptosis: Unraveling the Mechanisms of Copper-Induced Cell Death and Its Implication in Cancer Therapy

Linking human milk oligosaccharide metabolism and early life gut microbiota: bifidobacteria and beyond

Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry

Water binding ability changes of different proteins during high-moisture extrusion

Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals

Improved viability of probiotics encapsulated by layer-by-layer assembly using zein nanoparticles and pectin

The Challenge of Applications of Probiotics in Gastrointestinal Diseases

Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage

Donkey Milk: An Overview of its Chemical Composition and Main Nutritional Properties or Human Health Benefit Properties

Transforming sustainable plant proteins into high performance lubricating microgels

Evaluation of Selenium Nanoparticles in Inducing Disease Resistance against Spot Blotch Disease and Promoting Growth in Wheat under Biotic Stress

Antifungal Activity of Selenium Nanoparticles Obtained by Plant-Mediated Synthesis

pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer

Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Antibacterial and anti-biofilm properties of carvacrol alone and in combination with cefixime against Escherichia coli

Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size

The Integral Role of Magnesium in Muscle Integrity and Aging: A Comprehensive Review

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages

Toward nutrition improving outcome of critically ill patients: How to interpret recent feeding RCTs?

Natural Compounds with Antimicrobial Properties in Cosmetics

Development, application and future trends of starch-based delivery systems for nutraceuticals: A review

Colonization factors of human and animal-specific enterotoxigenic Escherichia coli (ETEC)

Recent advances in the discovery of plant-derived antimicrobial natural products to combat antimicrobial resistant pathogens: insights from 2018–2022

Evaluation of the constituent compounds, antioxidant, anticancer, and antimicrobial potential of Prangos ferulacea plant extract and its effect on Listeria monocytogenes virulence gene expression

Coupling effects of irrigation amount and fertilization rate on yield, quality, water and fertilizer use efficiency of different potato varieties in Northwest China

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Bioactive Compounds and Antifungal Activity of Leaves and Fruits Methanolic Extracts of Ziziphus spina-christi L.

Direct Research Journal of Agriculture and Food Science

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt

New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation

Viral cross-class transmission results in disease of a phytopathogenic fungus

In situ alginate crosslinking during spray-drying of lactobacilli probiotics promotes gastrointestinal-targeted delivery

Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota