Results 231 to 240 of about 98,268 (272)

Dose–response effects of dietary inclusion of agro‐industrial by‐products on in vitro ruminal fermentation and methane production

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND As the agro‐industry produces considerable amounts of by‐products globally, it is acknowledged that there is a need to address the environmental issues related to their disposal and the resource competition between food for humans and feed for animals.
Benchu Xue   +5 more
wiley   +1 more source

Thermal extraction and characterization of pectin from semi‐solid by‐products of the olive oil industry

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The valorization of agro‐industrial by‐products is crucial for promoting sustainability and circular economy. Olive mill semi‐solid by‐products (OMSbP), also known as alperujo, contain valuable bioactive compounds, including pectin, which can be extracted and used in food applications.
Africa Fernandez‐Prior   +6 more
wiley   +1 more source

25 Establishing the Covid Medicine Delivery Unit: Activity and Outcomes across Humber Coast and Vale

open access: yesClinical Infection in Practice, 2022
Katie Drury   +4 more
doaj  

Landmarks to guide femoral insertion in lateral patellofemoral ligament reconstruction: An in vivo assessment of isometry

open access: yesKnee Surgery, Sports Traumatology, Arthroscopy, EarlyView.
Abstract Purpose Lateral patellofemoral ligament (LPFL) reconstruction addresses medial patellar instability, but uncertainty regarding the optimal femoral attachment site may affect isometry and increase complication rates. This study aimed to establish landmarks for the femoral attachment of the LPFL graft based on in vivo isometry during active knee
Miriam R. Boot   +3 more
wiley   +1 more source

In a nutshell: pistachio genome and kernel development. [PDF]

open access: yesNew Phytol
Adaskaveg JA   +22 more
europepmc   +1 more source

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