Waves of contraction in the small intestine correlate with slow waves generated by the myenteric network of interstitial cells of Cajal. Coupled oscillator theory has been used to explain steplike gradients in the frequency (frequency plateaux) of contraction waves along the length of the small intestine. Inhibition of gap junction coupling between oscillators should lead to predictable effects...

Apolygus lucorum (Meyer-Dür) (Hemiptera: Miridae) is a serious pest of cotton, jujube, grape and many other crops around the world. Understanding how olfactory information directs this insect to its host plants may provide environment-friendly approaches to the control of its population in agriculture. In our study, we cloned an odorant receptor gene, AlucOR46, that was specifically expressed i...

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients lactic acid bacteria (LAB), which contribute most to acceptance quality of yogurt. In this study, low-fat buffalo yogurts (LFBY) were produced enrichment 1% (w/w) whey protein concentrate (WPC) Ca-caseinate (Ca-CN). Yogurts analyzed ba...

In the present study, ethanol extract obtained from mycelial culture of Agrocybe aegerita was evaluated for its antioxidant activity as well potential to inhibit virulence factor responsible quorum-sensing and antibiofilm pathogenic Pseudomonas aeruginosa PAO1 strain. The mushroom at different concentrations showed percentage inhibition in a dose-dependent manner DPPH nitric oxide assays with l...

Latent heat storage units for refrigeration processes are promising as alternatives to water/glycol-based due their significantly higher energy densities, which would lead more compact and potentially cost-effective storages. In this study, important thermophysical properties of five phase change material (PCM) candidates determined in the temperature range between ?22 ?35 °C compatibility with...

The identification of key components relevant to sensory perception quality from commercial chocolate samples was accomplished after chemometric processing GC×GC-MS (Comprehensive Two-dimensional Gas Chromatography with Mass Spectrometric Detection) profiles corresponding HS-SPME (Headspace Solid Phase Microextraction) extracts the samples. Descriptive evaluation carried out using Optimized Pro...

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging immunity enhancement functions. This study confirmed that L-lactic acid malic were the main organic acids in rice-acid. Low-temperature rice-acid samples produced enterprises had highest signal intensity of sour taste. The total content free amin...