Results 81 to 90 of about 4,823 (247)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Baled silage is expanding in Mediterranean regions due to climate change and demand for high‐quality forage; therefore, evaluating the effects of long‐term storage on microbiological and fermentative quality is essential. RESULTS In this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days ...
Lidia Nieddu +6 more
wiley +1 more source
SOJA SUBSTITUINDO AMENDOIM NA ELABORAÇÃO DE PAÇOCAS TITULO RESUMIDO: PAÇOCAS DE SOJA
Colloquium Agrariae, 2007 The soy is a leguminous plants recognized by the chemical composition. The soy presents a profile special protein and the presence of compositions nutraceutical.
Tadeu Alcides Marques +2 more
doaj +1 more source
, 2020 Brassica forage may be included in pigs’ diet as a dietary fiber ingredient to reduce feeding costs, benefit gut health, immune system, reproductive traits, and welfare.
Juan Pablo Keim +4 more
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Better medicines for children; elucidating patient acceptability to guide flexible solid oral dosage form design [PDF]
, 2017 A medicine will not elicit its desired therapeutic effect if the patient is not able or willing to take it. The specific needs of the target population must be taken into account in the design of medicines. Evaluation of the effect of formulation factors
Lopez Lopez, Felipe
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Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism
Lipids, EarlyView.ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith +5 more
wiley +1 more source
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 2003 During the dry season in semiarid regions, animals are maintained on low quality forage residues with a need for protein supplement, when animal productivity is to be considered.
A. Asongwed-Awa, O. Abakar, E. Vall
doaj +1 more source
, 1982 The search for factors influencing the palatability of beef continues. The relative importance of variables in the USDA quality grading system that currently predicts acceptability and palatability has been questioned.
Costello, W. J. +2 more
core +1 more source
People and Nature, EarlyView.Abstract Wild deer populations are increasing across the northern hemisphere, posing challenges to the environment and people. Deer impacts can be managed using lethal and non‐lethal practices, but research suggests lethal control receives mixed support.
Elena Cini +9 more
wiley +1 more source
Plant palatability assessment and its implications for plant-herbivore relations.
, 1988 An objective method used to assess the palatability of the foliage of woody plant species to kudus, impalas and goats is described. Observations were made on the feeding behaviour of tame animals in the Nylsvley Nature Reserve in northern Transvaal ...
N., Owen-Smith, S.M., Cooper
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