Results 131 to 140 of about 3,652 (262)

The Effect of Temperature on Trophic Discrimination of Stable Isotopes (13C and 15N) and Biokinetics in Common Carp (Cyprinus carpio, L. 1758)

Journal of Experimental Zoology Part A: Ecological and Integrative Physiology, Volume 345, Issue 6, Page 535-544, July 2026.
ABSTRACT Stable isotope analysis (SIA) provides essential information toward a better understanding of trophic ecology. However, the interpretation of SIA results relies on assumptions about the trophic discrimination factor (TDF), which aims to improve the accuracy but may lead to bias.
I. Kuklina, J. Kubec, P. Balzani, T. B. Meador, M. J. Kainz, M. Buřič, L. Veselý   +6 more
wiley   +1 more source

Thirty years of glyphosate‐resistant crops and weeds: Current situation and future prospects

Pest Management Science, Volume 82, Issue 7, Page 5987-6009, July 2026.
Since 1996, when the first glyphosate‐resistant crop was commercialized and the first resistant weed was reported, resistance has expanded globally. This review analyzes emergence patterns across weed species, crops, regions, resistance mechanisms, and herbicides.
Ricardo Alcántara‐de la Cruz, Yure Marin Guidi, Mariana Ramirez‐Castillo, Fernando Storniolo Adegas, Caio Antonio Carbonari, Edivaldo Domingues Velini, Rafael De Prado, Stephen O. Duke   +7 more
wiley   +1 more source

The effects of different cooking methods on some fatty acid composition in sea bass grown in marine, freshwater, and culture environments [PDF]

Eurasian Journal of Veterinary Sciences
Aim: In this study, it was aimed to investigate the changes in fatty acid composition of sea bass fish grown in different environments (wild-freshwater environment, wild-marine environment, culture) as a result of applying three different cooking methods
Ali Şen, Gürkan Uçar
doaj  

Stable Trans Free Vegetable Oil Blend for Deep Fat Frying.

, 2012
Investigation was carried out to develop a stable trans-free vegetable oil blend for deep fat frying at household level. For this purpose common vegetable oils such as Groundnut Oil (GNO) and Coconut Oil (CNO) were used and blends were prepared. For
Rekha, B., Gopala Krishna, A. G.
core  

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Worldwide Invasions of Centrarchidae: The Dark Side of the Sunfish Family

Fish and Fisheries, Volume 27, Issue 4, Page 781-812, July 2026.
ABSTRACT Freshwater fish invasions are major drivers of global ecological change, disrupting native biodiversity and ecosystem functions. However, many invasive fish hold significant socioeconomic value, resulting in conflict over their management. Centrarchidae, which are globally distributed and are important for sportfishing and aquaculture, are now
Neil Angelo Abreo, Jonathan Tibo, António Barbosa Nogueira, Athanasios Nikolaou, Cüneyt Kaya, Ali Serhan Tarkan, Irmak Kurtul, Stelios Katsanevakis, Ronaldo Sousa, Teun Everts, Emili García‐Berthou, John S. Hargrove, Ana Clara Sampaio Franco, Jelger Erik Herder, Julian D. Olden, Darragh J. Woodford, Antonín Kouba, J. Rob Britton, Ismael Soto, Phillip J. Haubrock   +19 more
wiley   +1 more source

Deep Fat Frying Characteristics of Malpoa: Kinetics, Heat, and Mass Transfer Modeling

This article investigated deep-frying characteristics of malpoa for varied frying time (2–10 min) and temperature (170–190 °C). The evaluation encompassed a comprehensive analysis of textural and color kinetics and heat and mass transfer ...
Kovács, Béla, Gupta, Puneet, Suthar, Tejas, Puneeta Gupta, Khadija Ramzan, Geetika, Kovács Béla, Imdadul Hoque Mondal, Geetika,, Kshirod Kumar Dash, Tejas Suthar, Ayaz Mukarram Shaikh, Dash, Kshirod Kumar, Harsányi, Endre, Mondal, Imdadul Hoque, Ramzan, Khadija, Endre Harsanyi, Shaikh, Ayaz Mukarram   +17 more
core   +1 more source

Effects of food gums and pre-drying on reduction of fat content during deep-frying [PDF]

, 2019
Deep frying is commonly used in the food industry and domestic households. Fried foods which are high in fat content are becoming a regular diet globally.
Lumanlan, Jane C.
core  

High‐fat diet is associated with accelerated gray matter atrophy in cognitively unimpaired older adults but slower atrophy in individuals with existing mild cognitive impairment

Alzheimer's &Dementia, Volume 22, Issue 6, June 2026.
Abstract INTRODUCTION Prior studies showed inconsistent links between dietary fat and Alzheimer's disease (AD) risk. We examined whether dietary fat affected brain atrophy markers differentially based on risk factors like female sex, apolipoprotein ε4 (APOE ε4) status, and cognitive status.
Lei Fan, Yunyi Sun, Dandan Liu, W. Hudson Robb, Kimberly R. Pechman, Niranjana Shashikumar, Yukti Vyas, Bennett A. Landman, Timothy J. Hohman, Angela L. Jefferson   +9 more
wiley   +1 more source

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi ( Caryocar brasiliense ) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 609-622, June 2026.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source