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Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

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Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Marsanasco, Marina et al · Elsevier · 2015 · ISSN 0260-8774

The objective was the design and the structural and functional characterization of bioactive compounds (BC) as functional food ingredients for a future industrial application in chocolate milk. Liposomes were made of soy...

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To keep or not to keep: mRNA stability and translatability in root nodule symbiosis

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To keep or not to keep: mRNA stability and translatability in root nodule symbiosis

Zanetti, María Eugenia et al · Elsevier · 2020 · ISSN 1369-5266

Post-transcriptional control of gene expression allows plants to rapidly adapt to changes in their environment. Under low nitrogen conditions, legume plants engage into a symbiosis with soil bacteria that results in the ...

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