Results 321 to 330 of about 276,302 (380)
Morphometric and Histological Characterization of Chestnuts in Dezhou Donkeys and Associations with Phenotypic Traits. [PDF]
Vet SciChen W +8 more
europepmc +1 more source
Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods. [PDF]
FoodsSun L +9 more
europepmc +1 more source
A Human Model of Oligodendrocyte Development Shows MCL-1 Influences Oligodendrocyte Morphogenesis. [PDF]
GliaGil M, Hanna MR, Gama V.
europepmc +1 more source
Donkey genomes provide new insights into domestication and selection for coat color
Nature Communications, 2020 Current knowledge about the evolutionary history of donkeys is still incomplete due to the lack of archeological and whole-genome diversity data. To fill this gap, we have de novo assembled a chromosome-level reference genome of one male Dezhou donkey ...
Chang-fa Wang, Haijing Li, Jinming Huang
exaly +2 more sources
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Journal of Agricultural and Food Chemistry, 2023
Cow's milk is the most widely used ingredient in infant formulas. However, its specific protein composition can cause allergic reactions. Finding alternatives to replace cow's milk and fill the nutritional gap with human milk is essential for the health ...
J. Ning +4 more
semanticscholar +1 more source
Cow's milk is the most widely used ingredient in infant formulas. However, its specific protein composition can cause allergic reactions. Finding alternatives to replace cow's milk and fill the nutritional gap with human milk is essential for the health ...
J. Ning +4 more
semanticscholar +1 more source
2022
This article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed.
Papademas P. +4 more
openaire +2 more sources
This article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed.
Papademas P. +4 more
openaire +2 more sources
Animal Biotechnology, 2022
The main component of donkey meat is skeletal muscle, and different muscle fibers have been found to be associated with meat quality. However, RNA-seq technology has yet to be used to profile the transcriptomic changes of different muscles of the donkey.
W. Chai +10 more
semanticscholar +1 more source
The main component of donkey meat is skeletal muscle, and different muscle fibers have been found to be associated with meat quality. However, RNA-seq technology has yet to be used to profile the transcriptomic changes of different muscles of the donkey.
W. Chai +10 more
semanticscholar +1 more source
2022
Advances in knowledge on donkey milk as a dietary ingredient for sensitive consumers, like infants with food allergies, adults with inflammatory problems and aged people, have attracted interest in donkeys as a dairy species. Donkey milk production differs greatly from that of conventional dairy species.
Salimei E., Fantuz F.
openaire +3 more sources
Advances in knowledge on donkey milk as a dietary ingredient for sensitive consumers, like infants with food allergies, adults with inflammatory problems and aged people, have attracted interest in donkeys as a dairy species. Donkey milk production differs greatly from that of conventional dairy species.
Salimei E., Fantuz F.
openaire +3 more sources