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The role of the IGF-1 signalling cascade in muscle protein synthesis and anabolic resistance in aging skeletal muscle

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Experiments were performed on 24-well plates with coverslips coated with 50 g/mL poly-D-lysine (Sigma-Aldrich)

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Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: Optimization of process parameters

Factors Affecting Glutathione in Foods Cooking Methods and Storage Scientific research indicates that various factors can affect the glutathione content in foods: Heat Processing: Studies suggest that high-temperature cooking methods may reduce glutathione levels in foods