Results 241 to 249 of about 4,571,974 (249)

Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation

Journal of Agricultural and Food Chemistry, 2011
Hyun Jung Kim, Pamela J White
exaly  

Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation

Frontiers in Microbiology, 2018
Baoguo Sun, Qun Wu, Yan Xu
exaly  

Long-term weight-loss maintenance: a meta-analysis of US studies

American Journal of Clinical Nutrition, 2001
Constance L Wood
exaly  

Mathematical modeling of biomass and α-amylase production kinetics by Bacillus sp. in solid-state fermentation based on solid dry weight variation

Biochemical Engineering Journal, 2011
Maryam Hashemi, S A Shojaosadati, S M Mousavi   +2 more
exaly  

Innovative submerged directed fermentation: Producing high molecular weight polysaccharides from Ganoderma lucidum

Food Chemistry
Jingsong Zhang, Jia Shi, Jovana Vunduk   +2 more
exaly  

Physicochemical, rheological, and in vitro digestion-fermentation characteristics of κ-carrageenan from Eucheuma spp.: Effects of molecular weight and links to intestinal inflammation

Food Hydrocolloids
Yao Wang, Z Jiang, Zuman Dou
exaly  

Who succeeds in maintaining weight loss? A conceptual review of factors associated with weight loss maintenance and weight regain

Obesity Reviews, 2005
exaly  

TURKISH STYLE FERMENTED SAUSAGE (SOUDJOUK) MANUFACTURED BY ADDING DIFFERENT STARTER CULTURES AND USING DIFFERENT RIPENING TEMPERATURES .2. RIPENING PERIOD, SOME CHEMICAL-ANALYSIS, PH VALUES, WEIGHT-LOSS, COLOR VALUES AND ORGANOLEPTIC EVALUATIONS

1986
openaire   +1 more source

A novel coupled fermentation system for low-molecular-weight xanthan gum with diverse biological activities

International Journal of Biological Macromolecules
exaly