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Skip to Search Results- 1Bruce, Heather Lee.
- 1Coleman, Patience
- 1El-Sheikh, Amr.
- 1Harrop, Alan Robertson.
- 1Li, Li.
- 1Lian, Jidong.
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Dynamic Changes of Monocytes and Chemokine Pathway Signaling During Wound Healing Post-Burn Injury
DownloadSpring 2022
Background:There are over 11 million people hospitalized for burns annually according to the World Health Organization, resulting in painful skin scar contractures and restricted movements, as well as mental and physical stresses. Up to 70% of deep dermal injury result in hypertrophic scars,...
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Pressurized Hot Water Hydrolysis of Shrimp Shell and Chicken Feet for Value-added Compounds Production
DownloadSpring 2023
The interest in the valorization of animal by-products such as shrimp shell and chicken feet has been growing as a sustainable approach to produce valuable biopolymers such as chitosan and collagen, that is also in line with the sustainability concept. These biopolymers could find applications in...
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The Role of Vitamin D in Anti-Tumor Necrosis Factor-Alpha-Induced Response in Patients with Inflammatory Bowel Disease
DownloadFall 2014
Vitamin D is an important immunomodulator of the immune system and has been suggested to play a role in the pathogenesis of inflammatory bowel disease (IBD). Drugs targeting TNF-alpha are effective IBD therapies, and vitamin D has been demonstrated to suppress TNF-alpha as well as work...
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Fall 2010
Mast cells are immune cells important in innate immunity. Besides their role in asthma and allergies, mast cells are critical effector cells against various pathogens. Mast cells are established to be protective against bacterial infections, but little is known about their functions in viral...
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Changes to collagen heat solubility with post mortem ageing of beef and validation of genetic markers for collagen characteristic
DownloadSpring 2023
Consumer acceptability of meat is dependent on eating satisfaction, of which meat tenderness is a principal factor. While there has been much work done to improve meat quality, and grading systems are in place to evaluate meat and guarantee a superior eating experience, the characteristics of...