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These terms define your current search. Click the × to remove a term. Biological Sciences: cell biology × Economics, Business and Industry: products and commodities > agricultural products > foods > cooking fats and oils × 12 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Engineering E. coli for triglyceride accumulation through native and heterologous metabolic reactions Applied microbiology and biotechnology (Click to View) Development of a Biofilm Production-Deficient Escherichia coli Strain as a Host for Biotechnological Applications Applied and environmental microbiology AEM (Click to View) Rapid, Futile K⁺ Cycling and Pool-Size Dynamics Define Low-Affinity Potassium Transport in Barley Plant physiology (Click to View) Histopathological changes in the gills and liver of Prochilodus lineatus from the Salado River basin (Santa Fe, Argentina) Fish physiology and biochemistry (Click to View) Colonocyte telomere shortening is greater with dietary red meat than white meat and is attenuated by resistant starch Clinical nutrition (Click to View) The intake of high fat diet with different trans fatty acid levels differentially induces oxidative stress and non alcoholic fatty liver disease (NAFLD) in rats Nutrition and metabolism (Click to View) High-fat diet based on trienantin has no adverse metabolic effects in rats European journal of lipid science and technology (Click to View) Overexpression of FLOWERING LOCUS C, Isolated from Non-Heading Chinese Cabbage (Brassica campestris ssp. chinensis Makino), Influences Fertility in Arabidopsis Plant molecular biology reporter (Click to View) Protective effects of solvent extracts from Taiwanese Agrocybe cylindracea strain B against DNA damage induced by environmental mutagens Journal of the science of food and agriculture (Click to View) Ingestion of moderately thermally oxidized polyunsaturated fat decreases serum resistance to oxidation in men with coronary artery disease Nutrition research (Click to View) An adaptation of repertory grid methodology to evaluate Australian consumers' perceptions of food products produced by novel technologies Food quality and preference (Click to View) Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique Journal of food science