Results 271 to 280 of about 1,653,544 (356)

Effect of pasteurized chicken egg yolk diluent on the cryopreservation of boar semen. [PDF]

PeerJ
Zhang B, Chang F, Liu H, Li J, Gu Y, Li W, Ruan C.   +6 more
europepmc   +1 more source

Correction: A computational framework to study EGFR signaling distribution in egg chambers during dynamic interactions between soma and germline. [PDF]

PLoS Comput Biol
Duteil NP, Revaitis NT, Niepielko MG, Klein EA, Yakoby N, Piccoli B.   +5 more
europepmc   +1 more source

Effects of drinking water valerian extract and stocking density on stress, performance, and egg quality in laying Japanese quails. [PDF]

Poult Sci
Huapaya S, Huaringa D, Cespedes R, Jiménez L, Zea O, Meza I, Vílchez-Perales C.   +6 more
europepmc   +1 more source

Eye pigmentation-based in-ovo chicken sexing via precision breeding. [PDF]

Front Bioeng Biotechnol
Chen YC, Hsu SW, Shimokita E, Takemoto T.   +3 more
europepmc   +1 more source

Early Oral Immunotherapy With Pasteurized Egg White in Egg-Allergic Children Under 2 Years of Age. [PDF]

Clin Transl Allergy
Carrión Sari SK, Martínez-Lostao L, Colás Sanz C, Sobrevía Elfau MT.   +3 more
europepmc   +1 more source

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Egg-box model-based gelation of alginate and pectin: A review.

Carbohydrate Polymers, 2020
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties.
L. Cao, W. Lu, A. Mata, K. Nishinari, Yapeng Fang   +4 more
semanticscholar   +1 more source

Biological activities of egg yolk lipids: A review.

Journal of Agricultural and Food Chemistry, 2020
As one of six dietary nutrients, Lipid derived from different food matrix has been extensively studied and has an appropriate application in food, medicine and cosmetic industry.
Nanhai Xiao, Yan Zhao, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu   +6 more
semanticscholar   +1 more source

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Food Hydrocolloids, 2019
This paper investigated the effects of six proteases on the properties of preserved egg white gel, including emulsifying capacity, rheological properties and intermolecular interactions.
Minmin Ai, Ting Tang, Ledan Zhou, Ziting Ling, Shanguang Guo, Aimin Jiang   +5 more
semanticscholar   +1 more source