Results 241 to 250 of about 614,273 (365)
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Brain-wide pleiotropy investigation of alcohol drinking and tobacco smoking behaviors. [PDF]
Deiana G +5 more
europepmc +1 more source
Young people in `drinking' societies? Norwegian, Scottish and Swedish adolescents' perceptions of alcohol use [PDF]
Marion Kloep
openalex +1 more source
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
Longitudinal analysis for between- and within-person influences of descriptive alcohol drinking norms and attitudes on drinking outcomes. [PDF]
DiBello AM +4 more
europepmc +1 more source
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai +9 more
wiley +1 more source
α1 Adrenergic Receptors Mediate Panic-like Defensive Behavior in Alcohol-Drinking but Not Alcohol-Naïve Rats. [PDF]
De Oliveira Sergio T +3 more
europepmc +1 more source
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source

