Results 221 to 230 of about 6,148 (271)

Knowing Enough and Space-Making for Microbes in Sake Fermentation Practices. [PDF]

Engag Sci Technol Soc
Hey M.
europepmc   +1 more source

Navigation Support and Access to Federal Programs: Self‐Advocate Facilitated Focus Group Findings

British Journal of Learning Disabilities, EarlyView.
ABSTRACT Background In Canada, people with an intellectual disability and their families often have trouble accessing federal programs. Applications can be hard to understand, services may be disconnected and information is not always easy to find. Methods Six online focus groups were conducted with 30 participants, exploring the question: What are the
Jennifer Christianson‐Barker, Kevin Johnson, Heidi Mallett, Donna Brown, Robin Metcalfe, Monica Schroeder, Rachel Mills, Rachelle Hole   +7 more
wiley   +1 more source

Potential opportunities and challenges of utilizing brewer's spent grain in sustainable fish feeding within the circular economy. [PDF]

Front Physiol
Geremia E, Buonocore E, Venditti P, Adamos I, Paolacci S, Agnisola C, Napolitano G.   +6 more
europepmc   +1 more source

Valorization of Brewer's Spent Grain Liquid Fraction for the Development of a Pasteurized Strawberry-Based Blend Juice. [PDF]

Foods
Neira Monsalve VA, Devia Valenzuela BB, Peña Arias AI, Schalchli Sáez HL, Melo PS, de Souza Moreira C, de Oliveira Sartori AG, Vergara Ojeda CA, de Alencar SM, Scheuermann Salinas ES.   +9 more
europepmc   +1 more source

Editorial: Industrial application of extreme microbes: harnessing the power of nature's extremophiles. [PDF]

Front Microbiol
Zada S, Rafiq M, Sajjad W.
europepmc   +1 more source

Influence of oven-drying pre-treatment on the metabolic profile of extracts from brewer's spent grains. [PDF]

Front Nutr
Minestrini M, Zorzan S, Iken M, Larondelle Y, Renaut J, Hausman JF, Sergeant K.   +6 more
europepmc   +1 more source

Consumers acceptance of new food ingredients from the food industry's by-products-a focus group study. [PDF]

Front Nutr
Scheibenzuber S, Pucci E, Presenti O, Serafini G, Nobili C, Zoani C, Duta DE, Mihai AL, Criveanu-Stamatie GD, Belc N, Falch E, Rustad T, Rychlik M.   +12 more
europepmc   +1 more source