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Topic Review
WNK1 Gene
WNK lysine deficient protein kinase 1.
  • 400
  • 24 Dec 2020
Biography
Wladek Minor
Władysław Minor also known as Wladek Minor (born 1946) is a Polish-American biophysicist, a specialist in structural biology and protein crystallography. He is a Harrison Distinguished Professor of Molecular Physiology and Biological Physics at the University of Virginia.[1] Minor is a co-author of HKL2000/HKL3000 – crystallographic data processing and structure solution software used to pro
  • 1.1K
  • 06 Dec 2022
Topic Review
Wireless Electronic Devices and Health
The World Health Organization (WHO) has researched electromagnetic fields (EMFs) and their alleged effects on public health, concluding that such exposures within recommended limits do not produce any known adverse health effect. In response to public concern, the WHO established the International EMF Project in 1996 to assess the scientific evidence of possible health effects of EMF in the frequency range from 0 to 300 GHz. They have stated that although extensive research has been conducted into possible health effects of exposure to many parts of the frequency spectrum, all reviews conducted so far have indicated that, as long as exposures are below the limits recommended in the ICNIRP (1998) EMF guidelines, which cover the full frequency range from 0–300 GHz, such exposures do not produce any known adverse health effect. Stronger or more frequent exposures to EMF can be unhealthy, and in fact serve as the basis for electromagnetic weaponry. International guidelines on exposure levels to microwave frequency EMFs such as ICNIRP limit the power levels of wireless devices and it is uncommon for wireless devices to exceed the guidelines. These guidelines only take into account thermal effects, as nonthermal effects have not been conclusively demonstrated. The official stance of the British Health Protection Agency is that “[T]here is no consistent evidence to date that WiFi and WLANs adversely affect the health of the general population”, but also that “...it is a sensible precautionary approach...to keep the situation under ongoing review...”. In 2011, International Agency for Research on Cancer (IARC), an agency of the World Health Organization, classified wireless radiation as Group 2B – possibly carcinogenic. That means that there "could be some risk" of carcinogenicity, so additional research into the long-term, heavy use of wireless devices needs to be conducted.
  • 364
  • 28 Nov 2022
Topic Review
Winter Oilseed Rape's Meal Quality
Rapeseed (Brassica napus L.) meal is an important source of protein, but the presence of anti-nutritional compounds, such as fibre and glucosinolates, still limits its use as a livestock feed. Understanding the genetic basis of seed fibre biosynthesis would help to manipulate its content in seeds of oilseed rape. Here, we applied high-resolution skim genotyping by sequencing (SkimGBS) and characterised 187,835 single-nucleotide polymorphism (SNP) markers across a mapping population subsequently used for a genetic mapping study (R/qtl). 
  • 512
  • 18 Aug 2021
Topic Review
Wink
A wink is a facial expression made by briefly closing one eye. A wink is an informal mode of non-verbal communication usually signaling shared hidden knowledge or intent. However, it is ambiguous by itself and highly dependent upon additional context, without which a wink could become misinterpreted or even nonsensical. For example, in some regions of the world, a wink may be considered rude or offensive. And depending on the relationship of the people involved, a wink could possibly constitute a sexual gesture.
  • 1.6K
  • 07 Oct 2022
Topic Review
Wines' Volatile and Non-Volatile Characterization
Phenolic and volatile compounds have been the most common variables studied in wines due to their importance in chemical, physical and sensory properties. Phenolic compounds come from grapes and oak wood of the barrels where wines are aged and affect color and gustatory properties of wines, such as astringency, bitterness and structure.
  • 1.0K
  • 13 Aug 2021
Topic Review
Wines Aging
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels.
  • 772
  • 02 Feb 2021
Topic Review
Winemaking By-products
The winemaking by-products and waste, such as wine lees, grape stalks, and vine shoots, are generated from vinification process and after pruning. For their high content in functional and bioactive compounds, they can be recycled into food chain as functional additives to improve the quality of wines and to obtain innovative functional foods and sustainable food packaging, contributing to the sustainability of the wine sector.
  • 3.5K
  • 04 Mar 2021
Topic Review
Wine Microorganisms' Role in Formation of Ethyl Carbamate
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. 
  • 217
  • 03 Nov 2023
Topic Review
Wine Aroma and Flavor Compounds from Fermentative Origin
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively affected by the presence of off-flavors and aromas, dubious colors, or sediments present in the bottle or glass after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines result from many variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. 
  • 409
  • 13 Sep 2023
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