Results 41 to 50 of about 7,838,334 (308)
Poultry Science, 2021 : This study was conducted to determine the effect of 25-hydroxyvitamin D (HDV) and essential oils (EO) on the uterus antioxidant capacity, egg quality, and eggshell ultrastructure in laying hens.
Pinyao Zhao +5 more
doaj +1 more source
Acknowledgement to Reviewers of Fermentation in 2017
, 2018 Peer review is an essential part in the publication process, ensuring that Fermentation maintains high quality standards for its published papers[...
Fermentation Editorial Office
core +1 more source
The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source
Italian Journal of Animal ScienceObjective Leg problems including lameness and tibial dyschondroplasia (TD) are one of the most important factors affecting health and animal welfare in meat-type poultry, which are considerably impacted by dietary vitamin regimens.
Ling Zhou +4 more
doaj +1 more source
Adding Flavor to Beverages with Non-Conventional Yeasts
Fermentation, 2018 Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio +6 more
doaj +1 more source
Biomolecules, 2020 The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater +4 more
doaj +1 more source
Effect of Fermentation Periods on the Qualities and Physiological Functionalities of the Mushroom Fermentation Broth [PDF]
The Korean Journal of Mycology, 2003 To establish the optimal fermentation periods in the manufacture of mushroom fermentation foods using sugar, changes of quality characteristics of the mushrooms fermentation broth were investigated with changes of enzyme activity and physiological functionality during fermentation.
Na-Mi Kim, Jong-Soo Lee
openaire +1 more source
Fermentation of poultry manure for improving its quality and safety as ruminant feed
, 2023 Purpose: Poultry manure (PM) is a concern for Bangladesh. The improvement of quality and safety is always desirable. The experiment assesses the quality and safety parameters of PM with the addition of Saccharomyces cerevisiae and indigenous ...
Md. Rokibul Islam Khan +2 more
core +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]
, 2012 The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Pinandita, A.P.P. +4 more
core +1 more source