Chemokine Receptor N-Terminus Charge Dictates Reliance on Post-Translational Modifications for Effective Ligand Capture and Following Boosting by Defense Peptides

Autor: Ting Xu, Anne Sophie Schou, Jarkko J. Lackman, Marina Barrio-Calvo, Lisa Verhallen, Christoffer Knak Goth, Benjamin Anderschou Holbech Jensen, Christopher T. Veldkamp, Brian F. Volkman, Francis C. Peterson, Gertrud Malene Hjortø

Publikováno v: International Journal of Molecular Sciences, Vol 25, Iss 19, p 10854 (2024)

The chemokine receptors CCR1 and CCR5 display overlapping expression patterns and ligand dependency. Here we find that ligand activation of CCR5, not CCR1, is dependent on N-terminal receptor O-glycosylation. Release from O-glycosylation dependency i

Externí odkaz: https://doaj.org/article/bd4632476ed246ffbad5143f98775b38

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Autor: Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen, Kim Lambertsen Larsen

Publikováno v: Molecules, Vol 26, Iss 8, p 2242 (2021)

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i

Externí odkaz: https://doaj.org/article/bddc6166e3d64be3bdf9864a0358f18f

Impact of Dough Property Characterization on Industrial Bread Production

Autor: Jødal, Anne Sophie Schou, Brunoe, Thomas D., Nielsen, Kjeld

Publikováno v: Jødal, A S S, Brunoe, T D & Nielsen, K 2022, Impact of Dough Property Characterization on Industrial Bread Production . in A-L Andersen, R Andersen, T D Brunoe, M S S Larsen, K Nielsen, A Napoleone & S Kjeldgaard (eds), Towards Sustainable Customization : Bridging Smart Products and Manufacturing Systems-Proceedings of the 8th Changeable, Agile, Reconfigurable and Virtual Production Conference CARV 2021 and 10th World Mass Customization and Personalization Conference MCPC 2021 . Springer, Lecture Notes in Mechanical Engineering, pp. 628-635, 8th Changeable, Agile, Reconfigurable and Virtual Production Conference, CARV 2021 and 10th World Mass Customization and Personalization Conference, MCPC 2021, Aalborg, Denmark, 01/11/2021 . https://doi.org/10.1007/978-3-030-90700-6_71

Global markets are moving towards increased product variety and shorter product lifespan, and this also applies to bakery products from large industrial bakeries. Application of the business strategy mass customization could potentially counter this,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca5539b0a2610fe334dd69febeda2b13
https://vbn.aau.dk/da/publications/a752e67f-2658-4875-af55-675037faac3c

Impact of Dough Property Characterization on Industrial Bread Production

Autor: Thomas Ditlev Brunoe, Kjeld Nielsen, Anne-Sophie Schou Jødal

Publikováno v: Towards Sustainable Customization: Bridging Smart Products and Manufacturing Systems ISBN: 9783030906993
Towards Sustainable Customization: Bridging Smart Products and Manufacturing Systems

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aceb20e32c8c2ee3f4bab87fb160179c
https://doi.org/10.1007/978-3-030-90700-6_71

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Autor: Kim Lambertsen Larsen, Anne-Sophie Schou Jødal, Birthe Møller Jespersen, Tomasz Czaja, Frans van den Berg

Publikováno v: Molecules, Vol 26, Iss 2242, p 2242 (2021)
Jødal, A S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The effect of α-, β-and γ-cyclodextrin on wheat dough and bread properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242
Molecules
Volume 26
Issue 8
Jodal, A-S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The Effect of α-, β-and γ-Cyclodextrin on Wheat Dough and Bread Properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c16ab7d8f98768bafa798cd2894260
https://www.mdpi.com/1420-3049/26/8/2242