Results 41 to 50 of about 10,247 (234)
Frontiers in Nutrition, 2022 The evolving trends in colorectal cancer (CRC) as one of the most common malignancies worldwide, have likely been influenced by the implementation of screening programs and changes in lifestyle habits.
Monireh Sadat Seyyedsalehi +19 more
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Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines [PDF]
, 2013 The effects of five technological procedures and of the contents of total anthocyanins and condensed tan- nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied.
Añón, Ana +5 more
core +2 more sources
Frontiers in Endocrinology, 2013 Ghrelin is a peptide hormone that is acylated with a fatty acid, usually n-octanoic acid, at the third amino acid residue (usually a serine or threonine), and this acylation is known to be essential for ghrelin activity not only in mammals but also in ...
Hiroyuki eKaiya +6 more
doaj +1 more source
Frontiers in Nutrition, 2023 Background and aimIn recent decades, obesity prevalence has reached epidemic proportions and considering the pivotal role of gut microbiota (GM) in the regulation of energy balance, alternative non-pharmacological approaches involving probiotics ...
Giuditta Pagliai +17 more
doaj +1 more source
A Clostridium group IV species dominates and suppresses a mixed culture fermentation by tolerance to medium chain fatty acids products [PDF]
, 2017 A microbial community is engaged in a complex economy of cooperation and competition for carbon and energy. In engineered systems such as anaerobic digestion and fermentation, these relationships are exploited for conversion of a broad range of ...
Andersen, Stephen +6 more
core +2 more sources
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective [PDF]
, 2020 Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process
Aparicio Ruiz, Ramón +4 more
core +1 more source
Molecules, 2019 The recombinant lipase from Ophiostoma piceae OPEr has demonstrated to have catalytic properties superior to those of many commercial enzymes. Enzymatic crudes with OPEr were immobilized onto magnetite nanoparticles by hydrophobicity (SiMAG-Octyl) and by
María Molina-Gutiérrez +6 more
doaj +1 more source
Toxins, 2023 To control harmful algae blooms (HABs), methods based on natural mechanisms are now required. We investigated the effects of an algicide derived from macrophyte metabolites, namely mixtures of gallic, tetradecanoic, heptanoic, and octanoic acids (1:1:1:1
Svetlana Kurbatova +10 more
doaj +1 more source
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles [PDF]
, 2015 We studied the influence of the IMF content (high - HI\ua0vs. low - LI) and the fatty acid saturation profile on cooked cured pork ham volatiles. LI hams had higher PUFA and lower MUFA contents than HI hams. Using SPME we identified 29 compounds novel to
Arnau, Jacint +5 more
core +1 more source
Foods, 2020 Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet ...
Yangfan Ye +8 more
doaj +1 more source