Results 31 to 40 of about 433,690 (314)
A Systematic Review, Meta-Analysis and Meta-Regression on the Effects of Carbohydrates on Sleep
, 2021 This study aimed to assess the effects of quantity, quality and periodization of carbohydrates consumption on sleep. PubMed, SCOPUS and Cochrane Library were searched through October 2020. Data were pooled using random-effects meta-analysis.
George Aphamis +5 more
core +1 more source
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Applied SciencesCommon bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal ...
Pavel Skřivan +6 more
doaj +1 more source
, 2022 Catch-up growth is a process that promotes weight and height gains to recover normal growth patterns after a transient period of growth inhibition. Accelerated infant growth is associated with reduced bone mass and quality characterized by poor bone ...
Manuel Manzano +4 more
core +1 more source
The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source
Croatian Journal of Food Science and Technology, 2015 Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products.
Marie Hrušková +2 more
doaj +1 more source
2D-IR spectroscopy of azide-labeled carbohydrates in H2O [PDF]
Carbohydrates constitute one of the key classes of biomacromolecules, yet vibrational spectroscopic studies involving carbohydrates remain scarce as spectra are highly congested and lack significant marker vibrations.
Henrike M., Müller-Werkmeister +2 more
core +1 more source
FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
wiley +1 more source
Crystallinity of starch, food composition, and digestibility of starch
Czech Journal of Food SciencesStarch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C).
Evžen Šárka +2 more
doaj +1 more source
Evaluation of wheat/non-traditional flour composite
Czech Journal of Food Sciences, 2014 We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level ...
Taťana Hofmanová +2 more
doaj +1 more source
Carbohydrates as Inhibitors of Rotaviral Infection
, 2003 This chapter investigates carbohydrates as inhibitors of rotaviral infection, and discusses strategies towards the development of chemotherapeutic agents for the treatment of rotavirus rather than vaccine strategies.
Kiefel, MJ +3 more
core +1 more source