Fermented meat products - Open Access .click

Results 181 to 190 of about 56,442 (290)

Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality. [PDF]

J Anim Sci Biotechnol
Xiang X, Zhou Y, Cai P, Liu S, Shan T.
europepmc +1 more source

Effects of Prepartum Supplementation and Yeast Fermentation Products on the Progesterone‐Modulated Transfer of Passive Immunity in Bos indicus Cows

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Inadequate colostrum intake increases risks of calf morbidity and mortality. This study investigated the effects of prepartum and early postpartum supplementation and yeast fermentation products on late‐pregnant Bos indicus cows, and the role of progesterone in mediating passive immunity transfer.
Latino G. S. Coimbra +3 more
wiley +1 more source

Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. [PDF]

Foods
Chen Q +6 more
europepmc +1 more source

Systemic, Lifestyle and Environmental Modifying Factors in the Pathogenesis of Periodontitis

Journal of Periodontal Research, EarlyView.
A variety of impacting factors in the pathogenesis of periodontitis exist, including systemic, lifestyle, and environmental factors. This review highlights the manifold mechanistic aspects of the link between the pathogenesis of periodontitis, addressing these numerous factors to supplement the long‐standing knowledge of the progression of the disease.
Groeger Sabine Elisabeth +5 more
wiley +1 more source

The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality. [PDF]

AIMS Microbiol
Nikitina E, Khrundin D.
europepmc +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley +1 more source

Technological Optimization of Fermented Siniperca chuatsi Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles. [PDF]

Foods
Lai Z, Tang M, Chen H, Tan X, Zhang Y.
europepmc +1 more source

A New Kinetic‐Mechanistic Approach Towards Spectrophotometric Bioanalysis of 2‐Phenylethylamine as a Sympathomimetic Agent Using Sodium Isopropyl Xanthate

Analytical Science Advances, Volume 7, Issue 1, June 2026.
ABSTRACT 2‐Phenylethylamine (2‐PEA), an aromatic biogenic amine, demonstrates significant physiological and toxicological effects on human health. A variety of conventional methods have been widely used for the determination of 2‐PEA. However, the necessity of complex sample preparation and high cost of instrumentation may pose challenges to their ...
Fatemeh Nami +3 more
wiley +1 more source

Synergistic metabolism of Lactobacillus and yeast at different inoculation improves the quality of fermented beef. [PDF]

Front Microbiol
Liu X, Li X, Lian Z, Lv P, Luo A.
europepmc +1 more source

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

Biological Reviews, Volume 101, Issue 3, Page 1406-1462, June 2026.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz +6 more
wiley +1 more source

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