Results 151 to 160 of about 4,601 (217)

Enhanced carotenoid accumulation in Chloroccocum humicola under controlled CO₂ and light conditions. [PDF]

J Genet Eng Biotechnol
Kunyawut C, Paopo I, Umpuch C.
europepmc   +1 more source

Astaxanthin: A Compound in the Prevention of Chronic Diseases and as a Potential Adjuvant Treatment Agent. [PDF]

Antioxidants (Basel)
Zhu X, Chen X, Wang M, Hu H.
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Comparative Analysis of the Antioxidant and Anti-Inflammatory Effects of Krill and Fish Oil. [PDF]

Int J Mol Sci
Sarıyer ET, Baş M, Yüksel M.
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Probiotic potential of mangrove sediment-derived purple non-sulfur bacteria: effects on Artemia growth, vibrio resistance, and nutritional profile. [PDF]

World J Microbiol Biotechnol
Zaidi A, Saidin J, Sung YY, Zakaria NH, Sinnasamy S, Sorgeloos P.   +5 more
europepmc   +1 more source

Transcriptome profiling and co-expression network analysis of 96 Haematococcus pluvialis samples. [PDF]

Sci Data
Hu B, Liu K, Du F, Xing H, Su X, Hu T, Chen F, Qin Y, Dong Z, Sun X, Zhang L, Pandhal J, Xu N, Hu C.   +13 more
europepmc   +1 more source

Body Coloration Characterization and Proteomic Analysis of Diurnal Color Variation in Farmed <i>Larimichthys crocea</i>. [PDF]

Animals (Basel)
Lin N, Wu J, Deng H, Wang J, Wei B, Zheng Y, Guo Q.   +6 more
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From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
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Metabolically engineered plant cell cultures as biofactories for the production of high-value carotenoids astaxanthin and canthaxanthin. [PDF]

Sci Rep
Rebelo BA, Ventura MR, Abranches R.
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Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]

Food Chem X
Goswami H, Bishoyi AK, Sanghvi G.
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Stability and bioavailability of protein matrix‐encapsulated astaxanthin ester microcapsules

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDAstaxanthin ester derived from Haematococcus pluvialis is often used as a functional and nutritional ingredient in foods. However, its utilization is currently limited as a result of its chemical instability and low bioavailability.
Lu Yang, Fei Li, Xinyu Cao, Xing Qiao, Changhu Xue, Jie Xu   +5 more
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