Search results for "aPC"
showing 10 items of 65 documents
Interactions between abscisic acid and plastidial glycolysis in Arabidopsis
2011
[EN] The phytohormone abscisic acid (ABA) controls the development of plants and plays a crucial role in their response to adverse environmental conditions like salt and water stress.1-3 Complex interactions between ABA and sugar signal transduction pathways have been shown. However, the role played by glycolysis in these interactions is not known. In the associated study,4 we investigated the interactions between plastidial glycolytic glyceraldehyde-3-phosphate dehydrogenase (GAPCp) and ABA signal transduction in Arabidopsis. We followed physiological, genetic and genomic approaches to understand the processes and mechanisms underlying the ABAglycolysis interactions. Our results indicated …
Politiche di attivazione e approccio delle capacità: una riflessione
2012
Il contributo, dopo alcuni riferimenti ai principali mutamenti dei mercati del lavoro, delle forme contrattuali e delle politiche sociali volte a contrastare vecchie e nuove forme di esclusione sociale, problematizza i concetti di attivazione e individualizzazione su cui si imperniano attualmente le politiche attive per il lavoro, secondo gli indirizzi dell’Unione Europea e le diverse forme adottate nei paesi membri. Viene discussa la nozione di attivazione come adozione di comportamenti responsabili da parte del soggetto in cerca di occupazione, che in taluni approcci sembra condurre all’attenuazione dell’intervento delle politiche pubbliche, alla riduzione della autonomia individuale,a de…
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…
Sistema nervioso
2006
Se describe el funcionamiento del sistema nervioso para poder entender las diferentes discapacidades.
12-14 gadu vecu pusaudžu sociālā tīkla Snapchat lietošanas paradumu saistības ar identitātes stiliem
2021
Pētījuma mērķis bija atklāt saistības starp 12-14 gadu vecu pusaudžu Snapchat lietošanas paradumiem un identitātes stiliem. Aptauju aizpildīja 83 respondenti (46 meitenes un 37 zēni) vecumā no 12-14 gadiem (M = 13,42, SD = 0,57). Tika izmantots šķērzgriezuma pētījums, izmantojot korelatīvu aprakstošu dizainu. Pētījumā tika izmantotas trīs aptaujas: Identitātes stila aptauja (Identity Style Inventory, ISI3, Berzonsky, 1992), metodi Latvijā adaptējušas A. Stepiņa un I. Īzaka, 2010. Multidimensionālā Facebook lietojumu skala (Multidimensional Scale of Facebook Use, MSFU, Frison & Eggermont, 2016), kuru sociālā tīkla Snapchat lietojumam pielāgojusi Orlana (2020), un bakalaura darba ietvaros izv…
Mobilie sociālie tīkli kā digitālā mārketinga rīki: Vine, Snapchat un Tinder
2016
Bakalaura darba “Mobilie sociālie tīkli kā digitālā mārketinga rīki: Vine, Snapchat un Tinder” mērķis ir noskaidrot vai un kā tīkli Vine, Snapchat un Tinder tiek izmantoti kā digitālā mārketinga rīki globālā un lokālā praksē. Teorētiskajā darba daļā ir iekļauta informācija par mārketingu un digitālo mārketingu kā jauno nozares virzienu, sociālajiem medijiem un mobilajiem sociālajiem tīkliem. Pētījumā izmantota gadījuma analīze, kontentanalīze un daļēji strukturētās intervijas, lai iegūtu informāciju no pieciem Latvijas nozares speciālistiem, kā arī izpētītu 18 dažādu tīklu lietotāju profilus. Galvenie veiktie secinājumi – mobilie sociālie tīkli tiek izmantoti kā digitālā mārketinga rīki, uz…
Impact of Destroying the Structure of Model Gels on Volatile Release
2007
International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…
The Role of APC/C-Cdh1 in Alzheimer's disease
2016
Alzheimer’s disease (AD) is the most common cause of dementia among elderly individuals above 65 years. Estimations suggest that there are currently about 47.5 million people worldwide suffering from dementia, of which 60-70% are AD cases (World Health Organization, 2015). It is an irreversible disease of progressive nature, which leads to deterioration in cognitive functions beyond what is normal in a healthy aging process. Among the affected cognitive functions are memory, thinking skills and orientation. AD is one of the major causes of disability among older people and has a big impact on socio-economical capacities. There is currently no treatment to cure AD and it is a very active fie…
Molecular imaging of VEGF in gastrointestinal cancer in vivo using confocal laser endomicroscopy
2010
Vascular endothelial growth factor (VEGF) is a therapeutic target in gastrointestinal cancer (GiC). However, its in vivo visualisation could not be achieved to date with endoscopic techniques. Confocal laser endomicroscopy (CLE) is a novel imaging technique for gastrointestinal endoscopy providing in vivo microscopy at subcellular resolution. The aim of the study was to evaluate CLE for in vivo molecular imaging of VEGF in GiC.Molecular imaging of tumours in APCmin mice, in xenograft models and in surgical specimens of patients with colorectal cancer (CRC) was achieved after application of labelled antibodies. The tumour sites were scanned with the probe for the strongest specific fluoresce…
Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?
2008
International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…