Results 211 to 220 of about 99,275 (359)

Development and Genomic Evaluation of a Novel Functional Fermented Milk Formulated with <i>Lactobacillus delbrueckii</i> Strains and Jujuba Kernel Powder for Potential Neuroprotective Effects. [PDF]

Foods
Ibrahim AA, El Halfawy NM, Zhang Y, Liu Y, Zhang X, Zhou S, Kan J, Du M.   +7 more
europepmc   +1 more source

Ximenia americana L. From Popular Use to Anti‐Inflammatory Activities: A Comprehensive Review

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Ximenia americana (L.), known as “yellow plum,” “sea lemon,” or “Brazilian plum,” is a tropical/subtropical plant widely used in traditional medicine. Its roots, leaves, flowers, stem, and fruits are traditionally employed to treat various inflammatory disorders.
Bruno Anderson F. Silva, Maria Gabriely de Lima Silva, Eduardo S. Silva, Lucas Yure S. Silva, Renata Torres Pessoa, Silvio C. Alves‐Júnior, Jullyana S. S. Quintans, Laurent Picot, Irwin Rose A. Menezes, Lucindo J. Quintans‐Júnior   +9 more
wiley   +1 more source

Sea Buckthorn Fermented Milk with <i>Lactiplantibacillus plantarum</i> YHG-87 Mitigates Symptoms of DSS-Induced Ulcerative Colitis Disease in Mice. [PDF]

Foods
Ju N, Gu X, Ding Y, Li Y, Guo S.
europepmc   +1 more source

Fermented milk of Lactobacillus helveticus IDCC3801 reduces beta-amyloid and attenuates memory deficit

, 2010
Seung-Woo Yeon, Youngsang You, Hyuk-Sang Kwon, Eun Hee Yang, Jung-Su Ryu, Byung Hwa Kang, Jae‐Hoon Kang   +6 more
openalex   +2 more sources

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality. [PDF]

Eur J Nutr
Du Y, Bao R, Zhang S, Ericson U, Borné Y, Qi L, Sonestedt E.   +6 more
europepmc   +1 more source

Effect of usage fermented mares milk on healing of gastric ulcer induced by aspirin in Albino rats

, 2015
Isra Taher Muslim, K.N. Taher, Ali Mohammed Gazi   +2 more
openalex   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]

Front Nutr
Alsadun AFA, Sakr SS, Ali AA, Alsaleem KA, Aladhadh M, Aljutaily T, Almujaydil MS, Alayouni R, Hassan A, Barakat H, Hassan MFY.   +10 more
europepmc   +1 more source

Fermented milks

, 1928
L. A. Rogers, W. R. Albus
openaire   +2 more sources