Blue LED-assisted bioreactor cultivation enhances carotenoid accumulation in Rhodotorula mucilaginosa LB-01. [PDF]
Delgado Cuadros AL +5 more
europepmc +1 more source
ABSTRACT Objective Dancers are at an increased risk of developing eating disorders and health issues. The aim of this case‐control study was to compare dietary intake, anthropometric indices and eating attitudes of adult professional dancers to their age‐ and sex‐matched non‐dancer females.
Alexandra Foscolou +9 more
wiley +1 more source
Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pK<sub>a</sub>. [PDF]
Zhai X +6 more
europepmc +1 more source
Metabolic Reprogramming Analysis of Wheat Response to Low Temperature Stress Under Nitrogen Supply
Low temperature stress triggers a defense network that maintains growth at the expense of inhibiting photosynthesis and chlorophyll synthesis. Temperature recovery effectively repairs low temperature‐induced damage and enhances stress resistance, while nitrogen supply can further augment these protective processes to strengthen cold tolerance ...
Qiujuan Jiao +9 more
wiley +1 more source
Reflection Spectroscopy Skin Carotenoids Correlate with Serum Carotenoids in School-Aged Children. [PDF]
Liu R +4 more
europepmc +1 more source
This study employs an interpretable machine learning framework to predict diabetes‐cancer comorbidity, with the Random Forest and LightGBM models demonstrating exceptional performance. SHAP value analysis reveals that while advanced age and cardiometabolic dysfunctions serve as primary risk drivers, dietary antioxidants (particularly daidzein and ...
Ming Xu +8 more
wiley +1 more source
Comparison Between Ultrasound and High-Pressure Homogenization for Encapsulation of β-Carotene in CNF-Stabilized Pickering Emulsions. [PDF]
Abdirym A, Wu X, Liu B.
europepmc +1 more source
Reconstruction and analysis of a carbon-core metabolic network for Dunaliella salina
Fachet, M. +6 more
core +1 more source
Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua +7 more
wiley +1 more source
Effects of Traditional and Bio-Based Packaging on Bioactive Compounds of Tomato By-Products During Storage. [PDF]
Messinese E +7 more
europepmc +1 more source

