Zobrazeno 1 - 10
of 296
pro vyhledávání: '"J Mauer"'
Publikováno v:
BMC Chemistry, Vol 15, Iss 1, Pp 1-14 (2021)
Abstract Thiamine (vitamin B1) is an essential micronutrient in the human diet, found both naturally and as a fortification ingredient in many foods and supplements. However, it is susceptible to degradation due to heat, light, alkaline pH, and sulfi
Externí odkaz:
https://doaj.org/article/d9ffd9d97ac148de9d9d0e0019444929
Autor:
Alex S. Grossman, Cristian A. Escobar, Erin J. Mans, Nicholas C. Mucci, Terra J. Mauer, Katarina A. Jones, Cameron C. Moore, Paul E. Abraham, Robert L. Hettich, Liesel Schneider, Shawn R. Campagna, Katrina T. Forest, Heidi Goodrich-Blair
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The only known required component of the newly described Type XI secretion system (TXISS) is an outer membrane protein (OMP) of the DUF560 family. TXISSOMPs are broadly distributed across proteobacteria, but properties of the cargo proteins they secr
Externí odkaz:
https://doaj.org/article/d56873a5e0d947d196d0525aaf0c651e
Autor:
C. E. Koch, K. Begemann, J. T. Kiehn, L. Griewahn, J. Mauer, M. E. Hess, A. Moser, S. M. Schmid, J. C. Brüning, H. Oster
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-11 (2020)
In addition to promoting overconsumption, palatable diets dampen daily intake patterns, which further augments metabolic dysfunction. Here, the authors find that in mice, circadian clocks in dopaminergic neurons in the ventral tegmental area drive he
Externí odkaz:
https://doaj.org/article/66640804cce7435ea53d5a9c39a38e61
Autor:
Matthew C. Allan, Lisa J. Mauer
Publikováno v:
Foods, Vol 11, Iss 19, p 3008 (2022)
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the
Externí odkaz:
https://doaj.org/article/c9aa1ed6b8c54846b09ae2971d20d712
Publikováno v:
mBio, Vol 12, Iss 4 (2021)
ABSTRACT In host-associated bacteria, surface and secreted proteins mediate acquisition of nutrients, interactions with host cells, and specificity of tissue localization. In Gram-negative bacteria, the mechanism by which many proteins cross and/or b
Externí odkaz:
https://doaj.org/article/361bdb1d08f840cf9fc9bf73e05bb91e
Autor:
Il-Hwan Kim, Sudarshan K. Aryal, Dariush T. Aghai, Ángel M. Casanova-Torres, Kai Hillman, Michael P. Kozuch, Erin J. Mans, Terra J. Mauer, Jean-Claude Ogier, Jerald C. Ensign, Sophie Gaudriault, Walter G. Goodman, Heidi Goodrich-Blair, Adler R. Dillman
Publikováno v:
BMC Genomics, Vol 18, Iss 1, Pp 1-25 (2017)
Abstract Background Xenorhabdus innexi is a bacterial symbiont of Steinernema scapterisci nematodes, which is a cricket-specialist parasite and together the nematode and bacteria infect and kill crickets. Curiously, X. innexi expresses a potent extra
Externí odkaz:
https://doaj.org/article/153f70dff60d485bab42c611531588ea
Autor:
Matthew Allan, Lisa J. Mauer
Publikováno v:
Data in Brief, Vol 12, Iss C, Pp 364-369 (2017)
The data presented in this article are related to the research article entitled “RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients” (Allan and Mauer, 2017) [1]. The data are water activity measurements of alcoh
Externí odkaz:
https://doaj.org/article/9a33e57cc04142d0b31a353f6a96d7fb
Publikováno v:
Food Chemistry: X, Vol 3, Iss , Pp - (2019)
The crystallization of amorphous sucrose can be problematic in food products. This study explored how emulsifiers (a range of sucrose esters, polysorbates, and soy lecithin) impact the moisture sorption and crystallization of amorphous sucrose lyophi
Externí odkaz:
https://doaj.org/article/60ccfaf29432486980b49b60fb0ab5b4
Autor:
J. Schmitz, N. Evers, M. Awazawa, H.T. Nicholls, H.S. Brönneke, A. Dietrich, J. Mauer, M. Blüher, J.C. Brüning
Publikováno v:
Molecular Metabolism, Vol 5, Iss 5, Pp 328-339 (2016)
Objective: Obesity represents a major risk factor for the development of type 2 diabetes mellitus, atherosclerosis and certain cancer entities. Treatment of obesity is hindered by the long-term maintenance of initially reduced body weight, and it rem
Externí odkaz:
https://doaj.org/article/52ea360d4dbe4c96a7d3defe79f87988
Autor:
Travest J. Woodbury, Lisa J. Mauer
Publikováno v:
Food & Function. 13:10248-10264
The gelatinization of wheat starch influences the final structure and texture of baked goods. Sucrose effectively elevates the gelatinization temperature (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a92f51b62a35dabe2cd3b637f6e1d2a7
https://doi.org/10.1039/d2fo01779b
https://doi.org/10.1039/d2fo01779b