Results 241 to 250 of about 3,775,864 (331)

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]

open access: yesFoods
Akshorayeva G   +8 more
europepmc   +1 more source

Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer

open access: green, 2019
Thaís Paes Rodrigues dos Santos   +2 more
openalex   +2 more sources

Growth, Carcass Quality and Gut Microbiota Responses to Extruded Rapeseed Meal With Protease in Broiler Chickens

open access: yesVeterinary Medicine and Science, Volume 12, Issue 6, November 2026.
The 5%–7.5% extruded rapeseed meal improved broiler growth, nutrient digestibility, carcass traits, intestinal morphology and gut microbial balance. ABSTRACT Background Soybean meal (SBM) is a major protein source in broiler diets, but its cost and dependence on a limited number of protein sources have increased interest in alternative feed ingredients.
Rohban Hameed   +5 more
wiley   +1 more source

Production of partially gelatinized cassava starch: effects of preheating temperature and starch concentration on physicochemical characteristics during the spray-drying process

open access: diamond, 2019
Thaís Paes Rodrigues dos Santos   +5 more
openalex   +1 more source

Dorsal ischaemic myelopathy in a dog: A case of unilateral, focal predominantly sensory loss

open access: yesVeterinary Record Case Reports, Volume 14, Issue 4, November 2026.
Abstract A 3‐year‐3‐month‐old, neutered, male Great Dane was presented with peracute left hindlimb monoparesis. Although voluntary movement was present, the dog was effectively non‐ambulatory due to its size. Proprioception, nociception and spinal reflexes were absent in the left hindlimb, localising the lesion to a left L4–S1 myelopathy.
Alexandra Ayoub   +3 more
wiley   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani   +5 more
wiley   +1 more source

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