Zobrazeno 1 - 10
of 39
pro vyhledávání: '"George Bazar"'
Publikováno v:
Veterinary Medicine and Science, Vol 9, Iss 1, Pp 191-202 (2023)
Abstract Background Sows are exposed to severe stress and hormonal challenges during their whole productive life. As polyunsaturated fatty acids play an important role in immune and reproductive functions, with a better understanding of their role in
Externí odkaz:
https://doaj.org/article/faf78847df3640cca67cf10f5431d6c1
Autor:
Matyas Lukacs, John-Lewis Zinia Zaukuu, George Bazar, Bernhard Pollner, Marietta Fodor, Zoltan Kovacs
Publikováno v:
Molecules, Vol 29, Iss 4, p 781 (2024)
Protein adulteration is a common fraud in the food industry due to the high price of protein sources and their limited availability. Total nitrogen determination is the standard analytical technique for quality control, which is incapable of distingu
Externí odkaz:
https://doaj.org/article/178d0f53565c4cb3bcc7764e613ffe61
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/ef48f6fad06f4b4884693d531ff713a3
Publikováno v:
Journal of Applied Animal Research, Vol 49, Iss 1, Pp 447-459 (2021)
The effects of n-6 and n-3 fatty acid supplementation on the fatty acid profile of sow milk were investigated using traditional fatty acid analysis and a novel method of the electronic nose (EN). The control group received 6.3 g of sunflower oil (SO)
Externí odkaz:
https://doaj.org/article/80b0e676e4e34c7fb2c57f157f465b64
Publikováno v:
Agriculture, Vol 13, Iss 2, p 381 (2023)
The utilization of corn silage in animal diets is becoming a challenge, due to the crop’s reduced yield as a result of climate change. Alternative silage types, such as mixtures of Italian ryegrass and winter cereals, may be a good complement to co
Externí odkaz:
https://doaj.org/article/487ede813bfd4caf8766cfd3c468ab1e
Autor:
Haruna Gado Yakubu, Omeralfaroug Ali, Imre Ilyés, Dorottya Vigyázó, Brigitta Bóta, George Bazar, Tamás Tóth, András Szabó
Publikováno v:
Foods, Vol 11, Iss 21, p 3452 (2022)
In this study, we aimed to carry out the efficient fortification of vanilla milkshakes with micro-encapsulated microalgae oil (brand: S17-P100) without distorting the product’s odor. A 10-step oil-enrichment protocol was developed using an inclusio
Externí odkaz:
https://doaj.org/article/0705f9f70a5f49dd88d21cfbc8266910
Autor:
Katalin Nagy, Hedvig Fébel, George Bazar, György Grosz, Róbert Gáspár, Kálmán Ferenc Szűcs, Tamás Tóth
Publikováno v:
PLoS ONE, Vol 16, Iss 9, p e0257311 (2021)
There are several mathematical models and measurements to determine the efficiency of the digestibility of different feedstuffs. However, there is lack of information regarding the direct methods or measurement techniques used to analyse the physical
Externí odkaz:
https://doaj.org/article/3b24b8ace8d54f40b03dd412076392a1
Publikováno v:
Plants, Vol 10, Iss 9, p 1832 (2021)
In vivo monitoring of rice (Oryza sativa L.) seed germination and seedling growth under general conditions in closed Petri dishes containing agar base medium at room temperature (temperature = 24.5 ± 1 °C, relative humidity = 76 ± 7% (average ± s
Externí odkaz:
https://doaj.org/article/ce1c712143e04295acd0f0e36dec9ca2
Autor:
Alemayehu Worku, Tamás Tóth, Szilvia Orosz, Hedvig Fébel, László Kacsala, Balázs Húth, Richárd Hoffmann, Haruna Gado Yakubu, George Bazar, Róbert Tóthi
Publikováno v:
Agriculture, Vol 11, Iss 6, p 512 (2021)
The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with a
Externí odkaz:
https://doaj.org/article/080378c608f74b9d9e9a7a8ecfa3ea86
Autor:
Zoltan Kovacs, Zsanett Bodor, John-Lewis Zinia Zaukuu, Timea Kaszab, George Bazar, Tamás Tóth, Csilla Mohácsi-Farkas
Publikováno v:
Foods, Vol 9, Iss 11, p 1539 (2020)
Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electroni
Externí odkaz:
https://doaj.org/article/042eeedbbd0048e3b562c1a56d57e62e