Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103752
Abstract: Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork… read more here.
Keywords: mineral elements; concentrations selected; sous vide; vide cooking ... See more keywords
Changes in concentrations of tau-reactive antibodies are dependent on sex in Alzheimer's disease patients
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Neuroimmunology"
DOI: 10.1016/j.jneuroim.2018.05.004
Abstract: The presence of pre-existing natural antibodies against Alzheimer's disease (AD) pathological proteins might interfere with immune responses to therapeutic vaccination with these proteins. We aimed to compare levels of antibodies in CSF and serum: We… read more here.
Keywords: reactive antibodies; tau reactive; alzheimer disease; antibodies dependent ... See more keywords