Results 241 to 250 of about 372,352 (396)

The effect of intensive resistance exercise and excessive fructose intake on metabolic and physiological responses. [PDF]

Nutr Metab (Lond)
Chen CH, Tsai SH, Cheng HC, Su YT, Liu HW.   +4 more
europepmc   +1 more source

Determination of carbon-14 in the terminal positions of sugars: preparation of D-Arabinose-5-C+14 from D-Fructose-1,6-C+14

, 1953
H.L. Frush, Horace S. Isbell
openalex   +1 more source

Some effects of dietary dextrose, fructose, liquid glucose and sucrose in the adult male rat [PDF]

, 1966
R. J. L. Allen, J. S. Leahy
openalex   +1 more source

Deciphering of nutritional profile, therapeutic potential, and networking of bioactive compounds of Moringa oleifera: A comprehensive review

Food Biomacromolecules, EarlyView.
The graphical abstract signifies the nutritional profile of various parts of the Moringa oleifera plant, including dried leaves, fresh leaves, leaf powder, seeds, and pods; along with it’s bioactive substance and protein profiling of aqueous concentrates derived from the fruit, seed, and leaf.
Rajesh Kumar, Sunita Khatak, Vandana, Adarsh Kumar Shukla, Surbhi Panwar, Ashwani Kumar   +5 more
wiley   +1 more source

The Hepatic Axis Fructose-Methylglyoxal-AMPK: Starring or Secondary Role in Chronic Metabolic Disease? [PDF]

J Clin Med
Gugliucci A.
europepmc   +1 more source

On the utilization of D-fructose for pentose synthesis in Escherichia coli. [PDF]

, 1968
Richard M. Caprioli, D. Rittenberg
openalex   +1 more source

Divergent effects of glucose and fructose on hepatic lipogenesis and insulin signaling

Journal of Clinical Investigation, 2017
Samir Softic, Samir Softic, Manoj K. Gupta, Guoxiao Wang, S. Fujisaka, S. Fujisaka, T. O'neillBrian, T. O'neillBrian, Tata Nageswara Rao, Tata Nageswara Rao, J. Willoughby, Carole E Harbison, K. Fitzgerald, O. Ilkayeva, C. Newgard, David E. Cohen, C. R. Kahn   +16 more
semanticscholar   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, EarlyView.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source

How Sugar Quality and Concentration Influence Oviposition Preference in Drosophila Melanogaster. [PDF]

J Chem Ecol
Otárola-Jiménez J, Spehr R, Hansson BS, Knaden M.   +3 more
europepmc   +1 more source

The inhibition of skeletal-muscle fructose 1,6-diphosphatase by adenosine monophosphate [PDF]

, 1967
LH Opie, E. A. Newsholme
openalex   +1 more source