Results 171 to 180 of about 141,945 (307)

The Consumption of Milk or Dairy Products and Sleep Quality: A Systematic Review and Meta-Analysis. [PDF]

Cureus
Peres AP, Domingues YO, Beserra BTS, Sernizon Guimarães N, Bento JAC, Porto YD, Vieira BS, Morzelle MC.   +7 more
europepmc   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
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, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Bacteriophages in Food Safety: Fermented Dairy Products

Vera Ganina, Maria Grishina, Matvey Kolesnik, Aleksei Samolygo, Irina Mozgovaya, I Ionova   +5 more
openalex   +1 more source

Caprine and ovine Greek dairy products: The official German method generates false-positive results due to κ-casein gene polymorphism [PDF]

, 2017
Valentina Tsartsianidou, Dimitra Triantafillidou, Nikoleta Karaiskou, Petroula Tarantili, G. Triantafillidis, E. Georgakis, Alexandros Triantafyllidis   +6 more
openalex   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, EarlyView.
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, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Consumption of dairy products and prevalence of depression and anxiety among adults. [PDF]

J Health Popul Nutr
Mofidi-Nejad M, Milajerdi A, Hassanzadeh Keshteli A, Afshar H, Adibi P, Khadem A.   +5 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
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, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Gene profiling and serotyping of multidrug-resistant Listeria monocytogenes isolated from humans, animals, and dairy products. [PDF]

BMC Vet Res
Shaaban SI, Awwad N, Nossair M, Ayoub M, Eid AE.   +4 more
europepmc   +1 more source

Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins

Jayani Samarathunga, Thi Phuong Linh Le, Max Gabard, Katrina Strazdins, Jeroen Rens, Benu Adhikari   +5 more
openalex   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source