2021Academic literature74 citations Open Access

The copper chaperone CCS facilitates copper binding to MEK1/2 to promote kinase activation

Michael Grasso, Gavin J. Bond, Ye‐Jin Kim +12

Journal of Biological Chemistry

Trace Elements in Health

Normal physiology relies on the precise coordination of intracellular signaling pathways that respond to nutrient availability to balance cell growth and cell death. The canonical mitogen-activated...

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2021Academic literature74 citationsDOI

Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch

Yue Zhang, Xiaotong Zhao, Xianyang Bao +2

Food Hydrocolloids

Research Library

The copper chaperone CCS facilitates copper binding to MEK1/2 to promote kinase activation

Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS

Association of Zinc Deficiency with Development of CVD Events in Patients with CKD

ATP7A-Regulated Enzyme Metalation and Trafficking in the Menkes Disease Puzzle

Heat shock proteins took part in oxidative stress-mediated inflammatory injury via NF-κB pathway in excess manganese-treated chicken livers

An overview of nanoemulsion characterization <i>via</i> atomic force microscopy

Antiviral activity of Lavandula angustifolia L. and Salvia officinalis L. essential oils against avian influenza H5N1 virus

The influence mechanism and control strategy of relative humidity on hot air drying of fruits and vegetables: a review

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism

Antibacterial, Antiviral, Antioxidant, and Anticancer Activities of Postbiotics: A review of Mechanisms and Therapeutic Perspectives

From Pre- and Probiotics to Post-Biotics: A Narrative Review

Lactose: Use, measurement, and expression of results

Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities

Utilization of pomegranate peel waste: Natural deep eutectic solvents as a green strategy to recover valuable phenolic compounds

Enhanced Antibacterial Activity of Hen Egg-White Lysozyme against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> due to Protein Fibrillation

Cost-effectiveness of four food waste interventions: Is food waste reduction a “win–win?”

Monitoring of pesticide residues from fish feed, fish and vegetables in Bangladesh by GC-MS using the QuEChERS method

Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

Salmonella nomenclature in the genomic era: a time for change

Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules

Structural Features and Digestibility of Corn Starch With Different Amylose Content

Potential molecular mechanisms of zinc- and copper-mediated antiviral activity on COVID-19

Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils

Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers

Are Essential Trace Elements Effective in Modulation of Mental Disorders? Update and Perspectives

Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review

The Impact of Religiosity and Food Consumption Culture on Food Waste Intention in Saudi Arabia

Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP

A comprehensive review on the pharmacological prospects of Terpinen-4-ol: From nature to medicine and beyond

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein

Innovations in Nanoemulsion Technology: Enhancing Drug Delivery for Oral, Parenteral, and Ophthalmic Applications

Short-chain Fatty Acids and Human Health: from Metabolic Pathways to Current Therapeutic Implication

Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties

Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility

Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, <i>S</i>-Curve, and σ–τ Plot Methods

Exploring the Global Scientific Literature on Food Waste and Loss

Slow Sand Filters for the 21st Century: A Review

Pharmacological and Nutritional Properties: Genus Salvia

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates

Research Progress of Selenium-Enriched Foods

Bioconversion of inorganic selenium to less toxic selenium forms by microbes: A review