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Journal: Food Science & Nutrition

Article Title: Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

doi: 10.1002/fsn3.72038

Figure Lengend Snippet: Changes in caloric value, sugar content, LAB viability, and antimicrobial activity against Bacillus cereus in lactic acid fermented sour cherry beverages over 28 days of storage at 7‐day intervals.

Article Snippet: Antibacterial activity was observed only in SCN9‐Mix and control samples against Bacillus cereus ATCC 11778, while cytotoxicity assays indicated modest inhibitory effects toward MCF‐7 breast cancer cells, with cell viability ranging from 87.64% to 94.45% in freshly prepared samples and decreasing over 28 days.

Techniques: Activity Assay, Food & Beverages, Control

Experimental observations of cancer cells distributed at low and high density (A and B) Breast cancer cell line MCF-7 at low and high density. (C and D) Breast cancer cell line MDA-MB-231 at low and high density. The scale bars on all panels represent 50 μm in length.

Journal: iScience

Article Title: Universal principles of cell population growth follow from local contact inhibition

doi: 10.1016/j.isci.2026.115953

Figure Lengend Snippet: Experimental observations of cancer cells distributed at low and high density (A and B) Breast cancer cell line MCF-7 at low and high density. (C and D) Breast cancer cell line MDA-MB-231 at low and high density. The scale bars on all panels represent 50 μm in length.

Article Snippet: MCF-7 (human breast adenocarcinoma, female) , ATCC , RRID: CVCL_0031.

Techniques: