Results 181 to 190 of about 218,961 (294)

Rapid Quantification of Fatty Acids in Fish Eggs Through Raman Spectroscopy

Journal of Raman Spectroscopy, EarlyView.
Omega‐3 fatty acids (FAs) are important indicators for egg quality. This study uses Raman spectroscopy coupled with chemometrics to develop a rapid and in situ method for predicting FA composition in fish eggs. These findings offer a practical and cost‐effective method for assessing egg FA profiles in aquaculture hatcheries.
Benjamin Panitz, Li Sun Chin, Sahar Mejri, Jacob Morris, Kevin Stuart, Mark Drawbridge, Juan F. Paredes, Nicholas Romano, Paul S. Wills   +8 more
wiley   +1 more source

Sensorial and nutritional qualities of muscles from cross‐bred Salers heifers raised on mid‐mountain pasture

JSFA reports, EarlyView.
Abstract Background This study investigated the effects of crossbreeding, finishing system, and muscle type on carcass characteristics, intramuscular fat (IMF), image‐based IMF estimation, fatty acid composition, and meat quality in beef heifers. Charolais × Salers (C × S) and Angus × Salers (A × S) crossbred heifers were finished either on pasture or ...
Dominique Gruffat, Marie‐Pierre Ellies‐Oury, Donato Anduéza, Brigitte Picard, Bernard Sepchat, Laurent Larraillet, Bruno Meunier, Muriel Bonnet   +7 more
wiley   +1 more source

Dietary Omega-3 Fatty Acid Intake, Anxiety, and Depression Among University Students in the UK: An Exploratory Cross-Sectional Study. [PDF]

Nutrients
Mumcu M, Lodge JK, Kavsara HK.
europepmc   +1 more source

EPA is open to scrutiny [PDF]

Nature, 2018
openaire   +2 more sources

Redefining Graduation Competency for Clinical Skills Assessment: A Conceptual Proposal Originating From Periodontal Education

Journal of Dental Education, EarlyView.
Toshiyuki Nagasawa, Yuko Matsuki, Yukie Murata, Mai Kono, Katsuya Kawanishi   +4 more
wiley   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

More than a technical fix: The long journey from paper logbooks to e-portfolios. [PDF]

GMS J Med Educ
Peters H, Holzhausen Y.
europepmc   +1 more source

EPA rejects Greenpeace [PDF]

Nature Biotechnology, 2000
openaire   +2 more sources

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source