The dynamic capabilities perspective of strategic management: a co-citation analysis

Scientometrics - Dynamic capabilities currently emerge as a vibrant field of study within the theoretical framework based on resource and strategic management. To this end, and as a complex field...     

Influence of pineapple,apple and melon by‐products on cookies: physicochemical and sensory aspects

Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.     

A Gold Coordination Compound as a Chemical Probe to Unravel Aquaporin‐7 Function

Aquaporins (AQPs) are membrane water/glycerol channels that are involved in many physiological functions. Aquaporin‐based modulators are predicted to have potential utility in the treatment of several diseases, as well as chemical tools to assess AQPs function in biological systems. We recently reported gold(III) compounds as human AQP3 inhibitors, with Auphen as the most potent of the series. In this work, we assessed the modulation of aquaporin‐7 (AQP7) expressed in an adipocyte cell model and show that Auphen significantly inhibits mouse and human AQP7. By homology modeling and molecular docking it was possible to identify the thioether groups of methionine residues, in particular Met47, as likely candidates for binding to the gold(III) complex. Our data point to Auphen as a useful chemical tool to detect AQP7 function. It might constitute a basis to develop inhibitors with improved affinity towards different aquaglyceroporin isoforms.     

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichón” and “fuet”). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target compounds. At the end of the ageing process, catechin and epicatechin were at 54–61%, gallic acid and galloylated flavan-3-ols at 59–91%, oligomeric flavan-3-ols at 72–95% and glycosylated flavonols at 56–88% (in cocoa treatment) and 82–94% (in GSE treatment) of the contents that were added to the meat batter. All phenolic compounds levels did not decrease further significantly after ageing until the end of shelf life. Sensory analyses showed no important differences between control and cocoa added products, while grape seed addition gave these products abnormal sensory profiles. The 0.5% (w/w) addition of vegetal extracts was suitable to enrich dry fermented sausages with health-beneficial polyphenols.     

Influence of weathering processes on the shear strength of siltstones from a flysch rock mass along the northern Adriatic coast of Croatia

Bulletin of Engineering Geology and the Environment - Weathering processes cause significant changes in the engineering properties of rocks. Slope instability in flysch rock formations along the...