Results 231 to 240 of about 141,945 (307)

Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Almond hulls (AH) are the main by‐product of almond processing for human consumption and contain bioactive compounds that can improve meat quality. Although AH are used as feed for dairy cows in some countries, information on their potential effects on meat quality is limited.
Adriana Recalde   +7 more
wiley   +1 more source

Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

open access: yesMass Spectrometry Reviews, EarlyView.
ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song   +3 more
wiley   +1 more source

Prevalence and Antimicrobial Resistance of <i>Listeria monocytogenes</i> Isolated from Dairy Products in Romania. [PDF]

open access: yesAntibiotics (Basel)
Nikolaou FG   +8 more
europepmc   +1 more source

A Holistic Wellness Prescription for Parkinson's Disease: Evidence‐Based Perspectives and Unmet Needs

open access: yesMovement Disorders Clinical Practice, EarlyView.
Abstract Background In modern medicine the concept of wellness is often accompanied by various misconceptions arising from several factors, including a lack of clear definitions, the commercialization of wellness, and prevailing biases and stereotypes.
Indu Subramanian   +40 more
wiley   +1 more source

Association between cheese consumption but not other dairy products and lower obesity risk in adults. [PDF]

open access: yesPLoS One
Morales G   +8 more
europepmc   +1 more source

Incidence and Mortality Risks of Gastrointestinal Cancers During Working‐Age Period: Trends and Disparities in 204 Countries and Territories (1990–2021)

open access: yesMed Research, EarlyView.
This comprehensive analysis of gastrointestinal (GI) cancer risk reveals that globally, one in 46 people will develop and one in 73 will die from GI cancers during working age (15–64 years), with 2021 incidence and mortality risks of 2.19% and 1.37%, respectively. Key findings demonstrate striking gender disparities, with males facing nearly double the
Yiming Song   +14 more
wiley   +1 more source

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