Results 211 to 220 of about 518,793 (300)

Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties. [PDF]

Foods
Kalibekkyzy Z, Zhakupbekova S, Rebezov M, Nurgazezova A, Nurymkhan G, Kassymov S, Baytukenova S, Mateyeva A, Maizhanova A, Kapshakbayeva Z.   +9 more
europepmc   +1 more source

Placental mitochondrial metabolic adaptation maintains cellular energy balance in pregnancy complicated by gestational hypoxia

The Journal of Physiology, EarlyView.
Abstract figure legend Placental mitochondrial adaptation to gestational hypoxia. Hypoxic pregnancy in sheep increases placental insulin like growth factor 2 (IGF2) signalling (1), which is associated with a shift in capacity away from β‐oxidation (2) and complex I‐mediated respiration (3), while maintaining total oxidative phosphorylation capacity (4).
Wen Tong, Beth J. Allison, Kirsty L. Brain, Olga V. Patey, Youguo Niu, Kimberley J. Botting, Sage G. Ford, Tess A. Garrud, Peter F. B. Wooding, Qiang Lyu, Lin Zhang, Jin Ma, Alice P. Sowton, Katie A. O'Brien, Tereza Cindrova‐Davies, Hong Wa Yung, Graham J. Burton, Andrew J. Murray, Dino A. Giussani   +18 more
wiley   +1 more source

Consumption of traditional Sardinian fermented milk promotes changes in the rat gut microbiota composition and functions. [PDF]

BMC Microbiol
Abbondio M, Palomba A, Serra M, Fraumene C, Di Meo C, Marongiu F, Sau R, Pagnozzi D, Laconi E, Tanca A, Uzzau S.   +10 more
europepmc   +1 more source

Securing Long‐Chain Omega‐3 Fatty Acid Supply for Sustainable Aquaculture Development and Human Nutrition

Reviews in Aquaculture, Volume 19, Issue 1, January 2027.
Omega‐3 LC‐PUFA lie at the intersection of aquaculture performance and human nutrition. Deployment of w3 LC‐PUFA rich microalgal oils derived from low trophic levels offers credible long‐term sustainable solutions, taking full account of the potential environmental footprints and benefits in terms of human nutrition and health.
Sadasivam Kaushik, Douglas R. Tocher
wiley   +1 more source

Development of Alginate-Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products. [PDF]

Foods
Muratbayev A, Idyryshev B, Kakimov A, Bepeyeva A, Jumazhanova M, Tashybayeva M, Zhumadilova G, Muratzhankyzy N, Imangaliyeva Z, Bazanova A.   +9 more
europepmc   +1 more source

Integrating biomass productivity and forage quality to identify superior inbred sorghum lines grown in Egyptian sandy soils

Agrosystems, Geosciences &Environment, Volume 9, Issue 4, December 2026.
Abstract Sorghum bicolor (L.) Moench is a globally significant cereal crop, increasingly favored over maize for forage due to its superior tolerance to abiotic stresses and cost‐effectiveness. However, high lignin content remains a primary constraint for livestock digestibility.
Muziri Mugwanya, Shireen K. Assem, Walid M. Fouad   +2 more
wiley   +1 more source

Development of a Natural Coating Based on Fermented Milk Whey for Biopreservation of Cheese. [PDF]

Foods
Moreno A, Calpe J, Dopazo V, Luz C, Quiles JM, Meca G.   +5 more
europepmc   +1 more source

Altering the Distribution of Daily Milk Allowance Pre‐Weaning Affects Growth Trajectories and Weaning Adaptation in Dairy‐Beef Calves

New Zealand Journal of Agricultural Research, Volume 69, Issue 6, December 2026.
Calf rearers commonly use restricted milk feeding to reduce costs, although providing more milk early in life may support early growth and calf welfare. This study compared two restricted milk feeding regimens that offered the same amount of calf milk replacer (CMR) but differed in distribution during the rearing period.
D. Sapalya, R. Hickson, S. McCoard, N. Lopez‐Villalobos, N. Martín   +4 more
wiley   +1 more source

Undergraduate students exploring microorganisms in fermented milk products using basic microscopes and smartphone cameras. [PDF]

J Microbiol Biol Educ
Das S, Raturi A, Khalid M, Das S, Negi VD, Mishra SK.   +5 more
europepmc   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source