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Dextran --- Bibliography.

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Dextran. --- Fermentation gum --- Blood plasma substitutes --- Carbohydrates --- Glucans --- Glucose --- Sugar --- Manufacture and refining --- By-products

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Polysaccharides. --- Polysaccharides --- Cellulose --- Dextran --- Organic Chemistry --- Chemistry --- Physical Sciences & Mathematics --- Cellulose. --- Dextran. --- Fermentation gum --- Chemistry. --- Organic chemistry. --- Polymers. --- Biochemistry. --- Polymer Sciences. --- Organic Chemistry. --- Biochemistry, general. --- Blood plasma substitutes --- Carbohydrates --- Glucans --- Glucose --- Sugar --- Wood --- Manufacture and refining --- By-products --- Chemistry, Organic. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Organic chemistry --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Composition --- Polymers  .

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This is the fourth Special Issue in Pharmaceuticals within the last six years dealing with aspects of radiopharmaceutical sciences. It demonstrates the significant interest and increasing relevance to ameliorate nuclear medicine imaging with PET or SPECT, and also radiotherapeutical procedures.Numerous targets and mechanisms have been identified and have been under investigation over the previous years, covering many fields of medical and clinical research. This development is well illustrated by the articles in the present issue, including 13 original research papers and one review, covering a broad range of actual research topics in the field of radiopharmaceutical sciences.

n/a --- pretargeting --- radioiodination --- neurodegeneration --- phosphoramidon --- GRPR --- molecular imaging --- allosteric modulator --- radiosynthesis --- separation --- ?-CIT. --- PET/CT imaging --- technetium-99m --- gastrin-releasing peptide receptor --- metabotropic glutamate receptor subtype 5 --- glutamate --- oncogenic fusions --- Fusarinine C --- hypoxia --- tirapazamine (TPZ) --- 68Ga --- sentinel lymph node --- 99mTc-radioligand --- iodine-131 --- electrophilic radioiodination --- 4-dioxide (BTDO) --- minigastrin --- ceftriaxone --- tropomyosin receptor kinase --- carbonic anhydrase IX --- ABP688 --- NPY(Y1)R --- MMPEP --- radiosensitizer --- neprilysin-inhibition --- radiochemistry --- girentuximab --- benzotriazine-1 --- gallium-68 --- cholecystokinin-2 receptor --- tumor targeting --- radioimmunotherapy --- salivary gland uptake --- metabolic stability --- tumor hypoxia --- multimerization --- oxidizing agent --- neuroinflammation --- gastrin-releasing peptide --- dextran --- carbon-11 --- peptide heterodimers --- apparent molar activity --- radiometals --- microglia --- rituximab --- [18F]FMISO --- [11C]meta-hydroxyephedrine --- Iodo-Gen® --- mannose --- 177Lu-radiopharmaceuticals --- azomycin nucleosides --- breast cancer --- click chemistry --- small animal imaging --- SR 4317 --- benzotriazine-1-monoxide (BTMO) --- bombesin --- prostate cancer --- Chloramine T --- 99mTc-radiopharmaceuticals --- ketamine --- PSMA-617 --- positron emission tomography --- hydrazinonicotinic acid (HYNIC) --- renal cell carcinomas --- [18F]PSS232 --- PET --- endoradiotherapy

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Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.

Research & information: general --- Biology, life sciences --- Microbiology (non-medical) --- Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy