Zobrazeno 1 - 10
of 992
pro vyhledávání: '"35"'
Autor:
Chaoyue Wen, Lingyu Zhang, Qiuping Guo, Jianzhong Li, Fengna Li, Shanping He, Yehui Duan, Yulong Yin, Wen Chen, Wenlong Wang
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 11, Iss 1, Pp 1-14 (2020)
Journal of Animal Science and Biotechnology
Journal of Animal Science and Biotechnology
Background Oxidative stress is a key factor that influences piglets’ health. Taurine plays an imperative role in keeping the biological system from damage. This study was conducted to investigate the protective effect of taurine against muscle inju
Publikováno v:
Molecules
Volume 25
Issue 18
Molecules, Vol 25, Iss 4153, p 4153 (2020)
Volume 25
Issue 18
Molecules, Vol 25, Iss 4153, p 4153 (2020)
Apple (Malus pumila Mill.) is a popular fruit with high economic values and various biological activities that are beneficial to human health. In this study, 35 apple cultivars were collected and were evaluated for their basic quality indexes, phenol
Publikováno v:
Molecular Nutrition & Food Research. 64:2000632
Scope Alzheimer's disease is a neurodegenerative condition marked by the formation and aggregation of amyloid-β (Aβ) peptides. There exists, to this day, no cure or effective prevention for the disease; however, there is evidence that a healthy die
Autor:
Woo Seong Kim, Ji Hyun Lee, Hyoung-Joon Park, Sooyeul Cho, So-Hyun Cho, Chang-Yong Yoon, Hyung Joo Kim
Publikováno v:
Food Additives & Contaminants: Part A. 31:1470-1475
The adulteration of foods and dietary supplements with steroids has been well attested and has the potential to be dangerous owing to various possible side-effects. Therefore, detecting the presence of steroids in various health food products has bec
Autor:
Jinping Cao, Dengliang Wang, Rongxi Yang, Chunrong Liu, Jing Qian, Yue Wang, Xian Li, Chongde Sun
Publikováno v:
Molecules, Vol 22, Iss 7, p 1114 (2017)
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Molecules; Volume 22; Issue 7; Pages: 1114
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Molecules; Volume 22; Issue 7; Pages: 1114
Citrus (Citrus reticulate Blanco) is one of the most commonly consumed and widely distributed fruit in the world, which is possessing extensive bioactivities. Present study aimed to fully understand the flavonoids compositions, antioxidant capacities
Publikováno v:
Frontiers in Life Science. 6:77-86
In order to contribute to the knowledge of plants from Galician (northwest of the Iberian Peninsula), in the present study, 35 Galician endemic and subendemic plants were examined for their antioxidant activity, total phenolic composition, UV absorpt
Autor:
Rama Bhadekar, Swanandi Pote
Publikováno v:
BioMed Research International, Vol 2014 (2014)
BioMed Research International
BioMed Research International
In this study, Plackett-Burman design was used to identify the most influential parameters affecting PUFA production byKocuriasp. BRI 35 isolated from Antarctic water sample. Amongst 10 variables evaluated, magnesium chloride, protease peptone, gluco
Publikováno v:
British Journal of Sports Medicine. 46:767-768
In part 35, we continue with S, and turn our attention to selenium, serine and sibutramine. Selenium is a trace element that is essential for health, whereas serine is a non-essential amino acid. However, to date, neither has been shown to be a neces
Autor:
Iracema M. da Silva, Hebe Martelli
Publisher Summary This chapter discusses the preparation of β -carotene from Rhodotorula cells. Although β -carotene has attracted increasing interest as a provitamin A and food colorant, few studies have been done to improve the techniques for pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0bfbda430783dd626a832e48fec7c23
https://doi.org/10.1016/0076-6879(93)14082-t
https://doi.org/10.1016/0076-6879(93)14082-t
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
Autor:
Antonella Pasqualone, Barbara Laddomada, Isabella Centomani, Vito Michele, Paradiso, Davide Minervini, Francesco Caponio, Carmine Summo
Publikováno v:
Lebensmittel-Wissenschaft + Technologie 78 (2016): 151–159. doi:10.1016/j.lwt.2016.12.032
info:cnr-pdr/source/autori:Antonella Pasqualone, Barbara Laddomada, Isabella Centomani, Vito Michele, Paradiso, Davide Minervini, Francesco Caponio, Carmine Summo/titolo:Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products/doi:10.1016%2Fj.lwt.2016.12.032/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2016/pagina_da:151/pagina_a:159/intervallo_pagine:151–159/volume:78
info:cnr-pdr/source/autori:Antonella Pasqualone, Barbara Laddomada, Isabella Centomani, Vito Michele, Paradiso, Davide Minervini, Francesco Caponio, Carmine Summo/titolo:Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products/doi:10.1016%2Fj.lwt.2016.12.032/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2016/pagina_da:151/pagina_a:159/intervallo_pagine:151–159/volume:78
We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e58e019bfb6da4a50bc60e3a907faf25
https://hdl.handle.net/11587/439827
https://hdl.handle.net/11587/439827