Results 221 to 230 of about 176,992 (359)
The bioactive substances we extracted from Lycium barbarum residue (LBR) have a typical polysaccharide structure. When 1.80% LBR was used to replace maize in the diet, the average daily gain of rossbred Simmental was significantly increased, and anti‐inflammatory ability was improved. In addition, LBR improved the fecal microbial composition, increased
Kun Cai +10 more
wiley +1 more source
Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. [PDF]
García-Barón SE +4 more
europepmc +1 more source
Fermented Food in Asthma and Respiratory Allergies-Chance or Failure? [PDF]
Dębińska A, Sozańska B.
europepmc +1 more source
DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food [PDF]
Yu‐Chi Chen +5 more
openalex +1 more source
Dietary supplement of sodium butyrate, may relate to regulating intestinal health and thus the growth performance and meat quality of rabbits by regulating the continuous process of promoting the periodic cycle of cecal epithelial cells. Abstract Supplementation of sodium butyrate (SB) has been proved to be beneficial for improving the growth ...
Mengke Ni +8 more
wiley +1 more source
Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption. [PDF]
Caffrey EB +5 more
europepmc +1 more source
Editorial: Genomics and Metabolomics of Microbes in Fermented Food. [PDF]
Barooah M, Joshi SR, Bahar B.
europepmc +1 more source
Background Gout due to the formation of monosodium urate (MSU) crystals and calcium pyrophosphate (CPP) deposition disease are two major types of microcrystalline pathologies in adults. They are responsible for recurrent flares that rely on interleukin (IL)‐1β via activation of the NLRP3 inflammasome.
Chinh Nghia Pham +15 more
wiley +1 more source

