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  1. 1301
    por Mette, Mira, Hänze, Martin
    Publicado 2021
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    Arrogant or caring? Influence of transactive communication in interprofessional learning on knowledge gains and stereotype changes
  2. 1302
    “…These results highlighted the primary importance of geographical origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines.…”
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    Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
  3. 1303
    “…Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. …”
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    Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review
  4. 1304
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    Protective Effect of Intestinal Helminthiasis Against Tuberculosis Progression Is Abrogated by Intermittent Food Deprivation
  5. 1305
    “…Remarkably, intrapulmonary administration of purified NEIL2 via a noninvasive nasal route significantly abrogated binding of NF-κB to cognate DNA, leading to decreased expression of proinflammatory genes and neutrophil recruitment in Neil2-null as well as WT mouse lungs. …”
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    Intrapulmonary administration of purified NEIL2 abrogates NF-κB–mediated inflammation
  6. 1306
    “…Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. …”
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    Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates
  7. 1307
    “…The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). …”
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    Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties
  8. 1308
    “…Here is described a structure-based engineering approach to abrogate pre-existing ADA reactivity to the C-terminal neoepitope of VH(H)s. …”
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    A structure-based engineering approach to abrogate pre-existing antibody binding to biotherapeutics
  9. 1309
    “…The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. …”
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    Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer
  10. 1310
    “…Camellia grijsii ‘zhenzhucha’ is a variant cultivar from Camellia grijsii, which is also called Camellia grijsii ‘juhuacha’.C. grijsii ‘zhenzhucha’ is an ornamental shrub with a floral aroma, and is oftenused in landscape. To provide genetic information for genetic research, we have sequenced and assembled the complete chloroplast (cp) genome of C. grijsii ‘zhenzhucha’ based on the Illumina Hiseq platform. …”
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    The complete chloroplast genome of Camellia grijsii ‘zhenzhucha’, a variant cultivar with floral aroma
  11. 1311
    “…The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. …”
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    Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
  12. 1312
    “…We found that half of the arboreal species (2,253) are useful to humans, which represents 84% of the estimated individuals in Amazonian forests. …”
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    Eighty-four per cent of all Amazonian arboreal plant individuals are useful to humans
  13. 1313
    “…This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. …”
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    Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety
  14. 1314
    “…A total of 79 aroma compounds and 56 aroma-active compounds were identified. …”
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    Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
  15. 1315
    “…Interestingly, macrophage depletion with clodronate did not significantly prolong allograft survival in mice, while conditional deletion of miR‐21 in macrophages or the use of a specific miR‐21 antagomir resulted in indefinite cardiac allograft survival and abrogated CAV. The immunophenotype, secretome, ability to phagocytose, migration, and antigen presentation of macrophages were unaffected by miR‐21 targeting, while macrophage metabolism was reprogrammed, with a shift toward oxidative phosphorylation in naïve macrophages and with an inhibition of glycolysis in pro‐inflammatory macrophages. …”
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    miR‐21 antagonism reprograms macrophage metabolism and abrogates chronic allograft vasculopathy
  16. 1316
    “…Unsurprisingly, inhibition of C5 abrogated killing of meningococci by all sera. In contrast, both factor B and D inhibitors affected meningococcal killing in sera from individuals with low, but not with high bactericidal anti-capsular titers. …”
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    Alternative Complement Pathway Inhibition Does Not Abrogate Meningococcal Killing by Serum of Vaccinated Individuals
  17. 1317
    “…It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. …”
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    Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine
  18. 1318
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    Alternative Complement Pathway Inhibition Abrogates Pneumococcal Opsonophagocytosis in Vaccine-Naïve, but Not in Vaccinated Individuals
  19. 1319
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    Temozolomide abrogates the aggressiveness of urothelial carcinoma cells by enhancing senescence and depleting the side population
  20. 1320
    “…To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. …”
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    Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation
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