Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sepideh Alasvand Zarasvand"'
Autor:
Sepideh Alasvand Zarasvand, Vivian Haley-Zitlin, Olanrewaju Oladosu, Ikechukwu Esobi, Rhonda Reigers Powell, Terri Bruce, Alexis Stamatikos
Publikováno v:
Diseases, Vol 11, Iss 2, p 70 (2023)
Obesity is a condition caused by surplus adipose tissue and is a risk factor for several diet-related diseases. Obesity is a global epidemic that has also been challenging to treat effectively. However, one promoted therapy to safely treat obesity is
Externí odkaz:
https://doaj.org/article/25e948f2aebc4d549bce178c9fddccc3
Publikováno v:
Nutrition Research. 111:73-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::034d159f0b49a0bf9584de967508b5ed
https://doi.org/10.1016/j.nutres.2023.01.003
https://doi.org/10.1016/j.nutres.2023.01.003
The COVID-19 pandemic which have affected every part of the world have been deemed a public health concern and classified as a pandemic. The government imposing travel bans and quarantine measures have been found to be effective in preventing and red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d72920e08c5a0ceecd17086cf54d42a2
Publikováno v:
CyTA - Journal of Food. 10:201-209
Ostrich meat has received considerable attention in recent years due to its low fat, low sodium and collagen, and high polyunsaturated fatty acids and iron. It is recommended as an alternative to other types of red meat. In this study, functional cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::991fce10badce134cfcb70ec6ab0d520
https://doi.org/10.1080/19476337.2011.631221
https://doi.org/10.1080/19476337.2011.631221
Publikováno v:
Food Biotechnology. 26:143-153
Chymosin is an aspartic proteinase found in the stomach of neonatal mammals and is used as milk coagulant in the cheese industry. In this study, preprochymosin cDNA from the abomasums of Iranian natives' kid goats was cloned and characterized. This c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::286c0a497844941881e9480123784445
https://doi.org/10.1080/08905436.2012.670829
https://doi.org/10.1080/08905436.2012.670829
Publikováno v:
Journal of Food Biochemistry. 37:237-245
The interest for new and emerging meats is rapidly growing. Ostrich meat has many nutritional and functional properties that make it superior to other types of meats. The purpose of this research was to evaluate changes in physicochemical and functio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcdf5c55382f96b68a790d1db7182e37
https://doi.org/10.1111/j.1745-4514.2011.00602.x
https://doi.org/10.1111/j.1745-4514.2011.00602.x