Zobrazeno 1 - 10
of 2 014
pro vyhledávání: '"Gene, J."'
Publikováno v:
In Journal of Cereal Science January 2024 115
Publikováno v:
In Food Chemistry Advances October 2022 1
Autor:
Moss, Melinda M., Caswell, Erin N., Yeargin, Andrew W., Volz, Nathan A., Woodland, Jessica C., Guthrie, Leah C., Ahlborn, Gene J., Eggett, Dennis L., Taylor, Bradley J.
Publikováno v:
In LWT 15 September 2022 167
Autor:
Jean A. Hall, Gerd Bobe, Shelby J. Filley, Mylen G. Bohle, Gene J. Pirelli, Guogie Wang, T. Zane Davis, Gary S. Bañuelos
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
IntroductionLow selenium (Se) concentrations in soils and plants pose a health risk for ruminants consuming locally-grown forages. Previous studies have shown that Se concentrations in forages can be increased using soil-applied selenate amendments.
Externí odkaz:
https://doaj.org/article/0ec86d174eed4baf94956b571c00770f
Publikováno v:
In Food Chemistry: X 30 March 2022 13
Autor:
Mayra G. Hernandez Sanchez, Sarah Bellini, William F. Christensen, Laura K. Jefferies, James D. LeCheminant, Emily V. Patten, Alisha H. Redelfs, Nathan Stokes, Jacklyn Wang, Micaela Rennick, Kelsey Anderson, Joli Hunt, Gene J. Ahlborn
Publikováno v:
Nutrients, Vol 15, Iss 21, p 4496 (2023)
Vegetables are an essential component of a healthy dietary pattern in children; however, their consumption is often insufficient due to lack of preference. To address this, the influence of combining vegetables (mixed peas and carrots—MPACs) with p
Externí odkaz:
https://doaj.org/article/7ca815ab30674635ad18985e076bbf53
Autor:
Cheryl Brandenburg, Anthony J. Griswold, Derek J. Van Booven, Michaela B. C. Kilander, Jeannine A. Frei, Michael W. Nestor, Derek M. Dykxhoorn, Margaret A. Pericak-Vance, Gene J. Blatt
Publikováno v:
Frontiers in Genetics, Vol 13 (2022)
At present, the neuronal mechanisms underlying the diagnosis of autism spectrum disorder (ASD) have not been established. However, studies from human postmortem ASD brains have consistently revealed disruptions in cerebellar circuitry, specifically r
Externí odkaz:
https://doaj.org/article/9c8a29bc29c94fb5b3d1ea6922b36b67
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100142- (2022)
Gluten-free breads made with egg whites, two-thirds egg white to one-third egg yolk, two-thirds egg yolk to one-third egg white, or egg yolks, were evaluated through sensory and mechanical testing. Breads were also made with adjustments to the water
Externí odkaz:
https://doaj.org/article/5be7140f149a48909589d134ddcc9b51
Autor:
Wang, Guojie, Bobe, Gerd, Filley, Shelby J., Pirelli, Gene J., Bohle, Mylen G., Davis, T. Zane, Bañuelos, Gary L., Hall, Jean A. *
Publikováno v:
In Animal Feed Science and Technology June 2021 276