Results 111 to 120 of about 2,577 (221)
Nursing and Feeding of Asian Seabass (Lates calcarifer) for Freshwater Aquaculture Systems
Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.ABSTRACT Asian seabass (Lates calcarifer) is a commercially important euryhaline species capable of tolerating a wide range of salinities. It is widely cultured in coastal and brackish‐water environments; however, information on its adaptation and performance under freshwater conditions remains limited.
Wahidul Abrar +6 more
wiley +1 more source
Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
Química Nova, 2005 The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips.
Jorge Neuza +3 more
doaj
Clinical Pharmacology in Drug Development, Volume 15, Issue 8, August 2026.Abstract Limb‐girdle muscle dystrophy Type R9 (LGMDR9), also known as LGMD Type 2I, is a rare genetic disease caused by partial loss of function of fukutin‐related protein (FKRP) enzyme which glycosylates alpha‐dystroglycan, thereby stabilizing myocytes during contraction.
Daniel D. Gretler +4 more
wiley +1 more source
International Journal of Eating Disorders, Volume 59, Issue 8, Page 1673-1686, August 2026.ABSTRACT Objective Quantitative methods that have evaluated the Eating Disorder Examination Questionnaire (EDE‐Q) have found consistent evidence that the original four‐factor structure does not replicate across diverse samples and genders. Emerging evidence in the broader psychology literature shows that qualitative methods can provide nuanced insight ...
Katarina L. Huellemann +3 more
wiley +1 more source
eFood, Volume 7, Issue 4, August 2026.This work establishes a direct link between the degradation of palm oil over repeated frying cycles and the subsequent shelf‐life of vacuum‐fried okra crisps. Controlling the number of frying cycles is identified as a critical point for ensuring long‐term product stability and quality. ABSTRACT The quality of frying oil is a critical determinant of the
Mengjie Yang +10 more
wiley +1 more source
Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application. [PDF]
J Food Sci Technol, 2019 Koohikamali S, Alam MS.
europepmc +1 more source
eFood, Volume 7, Issue 4, August 2026.Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos +4 more
wiley +1 more source
Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology. [PDF]
Food Sci Nutr, 2019 Sobowale SS +2 more
europepmc +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source
Journal of Cellular Physiology, Volume 241, Issue 8, August 2026.ABSTRACT Ageing is a major risk factor for degenerative diseases, including sarcopenia, which is characterized by a progressive loss of skeletal muscle mass and function, frailty, and is associated with increased mortality. Skeletal muscle regeneration relies on muscle stem cells and efficient communication with cellular microenvironment.
Juan Diego Hernández‐Camacho +1 more
wiley +1 more source