Results 171 to 180 of about 143,964 (239)

Carbohydrate intake of 10 g/kg body mass rapidly replenishes liver, but not muscle glycogen contents, during 12 h of post‐exercise recovery in well‐trained cyclists

open access: yesThe Journal of Physiology, EarlyView.
Abstract figure legend Exhaustive cycling exercise substantially reduces liver and muscle glycogen stores. During 12 h of post‐exercise recovery without carbohydrate intake, glycogen stores remain depleted. In contrast, when carbohydrate is consumed at 10 g/kg body mass (BM), provided during the first 6 h as sucrose beverages (1.2 g/kg BM/h), liver ...
Cas J. Fuchs   +15 more
wiley   +1 more source

Developing Best Practices for Inclusion in fNIRS Research: Equity for Participants With Afro‐Textured Hair

open access: yesDevelopmental Psychobiology, Volume 68, Issue 2, March 2026.
ABSTRACT Functional near‐infrared spectroscopy (fNIRS) is a popular optical neuroimaging method; however, participants with Afro‐textured (i.e., dark, coarse, curly) hair are often excluded due to difficulty obtaining sensor–scalp contact. Grounded in lived experience and sociocultural literature, we aimed to develop and evaluate culturally responsive ...
Abria S. Simmons   +3 more
wiley   +1 more source

Nutritional Value and Memory‐Improving Effects of Seven Major Nuts: A Comprehensive Study Using Network Pharmacology and In Vivo Assays

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
This study highlights the memory‐enhancing effects of walnuts, almonds, and Torreya, with walnuts showing the strongest potential to improve cognitive function and delay brain aging. ABSTRACT This study explored the memory‐enhancing potential of seven commercially available nuts through nutritional profiling, metabolomics, network pharmacology, and ...
Jiamin Chen   +10 more
wiley   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li   +9 more
wiley   +1 more source

Home - About - Disclaimer - Privacy