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Transcriptional Regulation of Autophagy: Mechanisms and Diseases.

Frontiers in cell and developmental biology

Di Malta C, Cinque L, Settembre C.
PMID: 31312633
Front Cell Dev Biol. 2019 Jul 02;7:114. doi: 10.3389/fcell.2019.00114. eCollection 2019.

Macro (Autophagy) is a catabolic process that relies on the cooperative function of two organelles: the lysosome and the autophagosome. The recent discovery of a transcriptional gene network that co-regulates the biogenesis and function of these two organelles, and...

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Di Malta C, Cinque L, Settembre C. Transcriptional Regulation of Autophagy: Mechanisms and Diseases. Front Cell Dev Biol. 2019;7:114doi: 10.3389/fcell.2019.00114.
Di Malta, C., Cinque, L., & Settembre, C. (2019). Transcriptional Regulation of Autophagy: Mechanisms and Diseases. Frontiers in cell and developmental biology, 7114. https://doi.org/10.3389/fcell.2019.00114
Di Malta, Chiara, et al. "Transcriptional Regulation of Autophagy: Mechanisms and Diseases." Frontiers in cell and developmental biology vol. 7 (2019): 114. doi: https://doi.org/10.3389/fcell.2019.00114
Di Malta C, Cinque L, Settembre C. Transcriptional Regulation of Autophagy: Mechanisms and Diseases. Front Cell Dev Biol. 2019 Jul 02;7:114. doi: 10.3389/fcell.2019.00114. eCollection 2019. PMID: 31312633; PMCID: PMC6614182.
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Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.

Foods (Basel, Switzerland)

Neri L, Faieta M, Di Mattia C, Sacchetti G, Mastrocola D, Pittia P.
PMID: 33348739
Foods. 2020 Dec 17;9(12). doi: 10.3390/foods9121886.

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and...

Cite
Neri L, Faieta M, Di Mattia C, et al. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods. 2020;9(12)doi: 10.3390/foods9121886.
Neri, L., Faieta, M., Di Mattia, C., Sacchetti, G., Mastrocola, D., & Pittia, P. (2020). Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods (Basel, Switzerland), 9(12), . https://doi.org/10.3390/foods9121886
Neri, Lilia, et al. "Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage." Foods (Basel, Switzerland) vol. 9,12 (2020). doi: https://doi.org/10.3390/foods9121886
Neri L, Faieta M, Di Mattia C, Sacchetti G, Mastrocola D, Pittia P. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods. 2020 Dec 17;9(12). doi: 10.3390/foods9121886. PMID: 33348739; PMCID: PMC7767136.
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Showing 25 to 26 of 26 entries