Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sirje Kuusik"'
Autor:
Merle Rätsep, Kalle Kilk, Mihkel Zilmer, Sirje Kuusik, Liina Kuus, Mirjam Vallas, Oksana Gerulis, Jelena Štšepetova, Aivar Orav, Epp Songisepp
Publikováno v:
Microorganisms, Vol 12, Iss 4, p 840 (2024)
Representatives of the genus Bifidobacterium are widely used as probiotics to modulate the gut microbiome and alleviate various health conditions. The action mechanisms of probiotics rely on their direct effect on the gut microbiota and the local and
Externí odkaz:
https://doaj.org/article/10a9813ef94842b1b7642a982af3e2b1
Autor:
Sirje Kuusik, Katri Ling, Meelis Ots, M. Henno, Tanel Kaart, P. Karis, Tiia Ariko, Hanno Jaakson
Publikováno v:
Journal of dairy science. 104(9)
This work examined the effects of precalving administration of continuous-release monensin capsule on postcalving milk fatty acid (FA) profile and on the accuracy of FA as a biomarker in the early identification of cows with elevated blood plasma non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af0b284db371aff5241e5baa112eb952
https://pubmed.ncbi.nlm.nih.gov/34147218
https://pubmed.ncbi.nlm.nih.gov/34147218
Autor:
Vita Sterna, Meelis Ots, Ragnar Leming, Tiia Ariko, Sirje Kuusik, Hanno Jaakson, Tanel Kaart, M. Henno, Marko Kass, D. Ian Givens, Katri Ling
Publikováno v:
The Journal of dairy research. 85(2)
The study reported in this Research Communication compared retail milks’ FA profiles from two neighbouring countries, estimated the potential contributions of these milks and a designer milk (achieved by changing the diet of the dairy cow) to the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17237bcb619b7686dcb0e15af0239206
https://pubmed.ncbi.nlm.nih.gov/29785907
https://pubmed.ncbi.nlm.nih.gov/29785907
Autor:
Priit Elias, Katrin Laikoja, Dea Anton, Tanel Kaart, Martin Lepiku, Sirje Kuusik, Mati Roasto, Tõnu Püssa, Kadrin Meremäe, Piret Raudsepp, Peeter Toomik
Publikováno v:
The Journal of dairy research. 83(1)
In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bf30c7291eaedce835904bbc10ee9f7
https://pubmed.ncbi.nlm.nih.gov/26869114
https://pubmed.ncbi.nlm.nih.gov/26869114
Autor:
Regina Pällin, Tõnu Püssa, Riina Soidla, Peeter Toomik, Meili Rei, Sirje Kuusik, Uno Mäeorg, Piret Raudsepp
Publikováno v:
Journal of Food Composition and Analysis. 22:307-314
Preparation of mechanically deboned meat (MDM) enables a more economical use of animal products and reduction of the amount of biological wastes. On the other hand, enhanced lipid oxidation causes concerns about safety and quality of MDM. There is no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38eb8c9eafba231642c8edd953da4cfb
https://doi.org/10.1016/j.jfca.2009.01.014
https://doi.org/10.1016/j.jfca.2009.01.014
Effect of dietary linseed supplements on ù-3 PUFA content and on IGF-1 expression in broiler tissues
Autor:
Riina Soidla, Sirje Kuusik, Helgi Kaldmäe, Virge Karus, Avo Karus, Harald. Tikk, Peeter. Järv, Zinaida. Saprõkina, Mati Roasto, Aleksander. Lember
Publikováno v:
Agricultural and Food Science
Agricultural and Food Science, Vol 18, Iss 1 (2008)
Agricultural and Food Science, Vol 18, Iss 1 (2008)
The aim of this study was to evaluate the effect of ù-3 PUFA-rich linseed-supplemented diet on the ù-6/ù-3 PUFA content and IGF-I mRNA expression in broiler tissues. Broilers (50 of 21 d old and 90 of 42 d old) were divided into groups according t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d2a421f6f3be00005b251eefa821925
https://journal.fi/afs/article/view/5933
https://journal.fi/afs/article/view/5933
Publikováno v:
Journal of food science. 77(8)
In response to public concern, this study assessed the fatty acid (FA) composition of blended spreads, margarines and shortenings in the Estonian retail market in 2011. Special attention was paid to the trans fatty acids (TFA) composition. The change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a01f5d2e266dc6ff816a5ed4cfccf1b
https://pubmed.ncbi.nlm.nih.gov/22860601
https://pubmed.ncbi.nlm.nih.gov/22860601