Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a VEGFR inhibitor, and the use of the combination therapies for the treatment of cancer, and in particular for treating cancers that express PD-L1.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a VEGFR inhibitor, and the use of the combination therapies for the treatment of cancer, and in particular for treating cancers that express PD-L 1.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a VEGFR inhibitor, and the use of the combination therapies for the treatment of cancer, and in particular for treating cancers that express PD-L1.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a Listeria based strain that expresses prostate-tissue specific antigen (PSA), and the use of the combination therapies for the treatment of prostate cancer.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a Listeria based strain that expresses prostate-tissue specific antigen (PSA), and the use of the combination therapies for the treatment of prostate cancer.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a VEGFR inhibitor, and the use of the combination therapies for the treatment of cancer, and in particular for treating cancers that express PD-L1.

Abstract: The present disclosure describes combination therapies comprising an antagonist of Programmed Death 1 receptor (PD-1) and a Listeria based strain that expresses prostate-tissue specific antigen (PSA), and the use of the combination therapies for the treatment of prostate cancer.

Abstract: The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch.

Abstract: The present invention provides methods and compositions to facilitate determining whether an EGFR-expressing cancer in an individual is an EGFR inhibitor-responsive cancer, as well as methods for determining the likelihood that a patient having an EGFR-expressing cancer will exhibit a beneficial response to an EGFR inhibitor therapy. The methods generally involve determining a normalized expression level of a gene product that correlates with EGFR inhibitor responsiveness.

Abstract: The present invention provides methods and compositions to facilitate determining whether an EGFR-expressing cancer in an individual is an EGFR inhibitor-responsive cancer, as well as methods for determining the likelihood that a patient having an EGFR-expressing cancer will exhibit a beneficial response to an EGFR inhibitor therapy. The methods generally involve determining a normalized expression level of a gene product that correlates with EGFR inhibitor responsiveness.

Abstract: The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch.

Abstract: The present invention provides methods and compositions to facilitate determining whether an EGFR-expressing cancer in an individual is an EGFR inhibitor-responsive cancer, as well as methods for determining the likelihood that a patient having an EGFR-expressing cancer will exhibit a beneficial response to an EGFR inhibitor therapy. The methods generally involve determining a normalized expression level of a gene product that correlates with EGFR inhibitor responsiveness.

Abstract: The use of a starch obtained from a plant source that is homozygous in a white recessive gene, such as white common corn starch, has superior compression and ejection forces compared to commercial disintegrantants/binders. The starch derived from common corn containing the homozygous white recessive gene was also found to have comparable whiteness to commercial bleached corn starches used in tableting.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Abstract: A starch jelly candy is made from a starch jelly formulation of a starch composition of a first starch from a plant having a dull horny (duh) homozygous genotype and a second starch obtained from a plant having a homozygous genotype selected from the group consisting of amylose extender dull (aedu), amylose extender sugary-2 (aesu2), amylose extender dull shrunken-1 (aedushl), dull sugary-2 (dusu2), and mixtures thereof; a sweetener; and water. the mixture is cooked at the temperature of 240.degree. F. (116.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.).

Abstract: A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300.degree. F. (150.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.). The starch jellies made in accordance with the present invention have substantially the same organoleptic and water retention characteristics as conventional starch jellies.

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.