Results 211 to 220 of about 10,746 (284)

Meat quality assessment at different slaughter weights of broilers sold in the retail market of Dhaka City, Bangladesh: An integrated approach. [PDF]

J Adv Vet Anim Res
Islam MS, Islam MJ, Naim Z, Ramim RN, He J, Asaduzzaman M, Haque MN, Ismail M, Tuhin MB, Hossain MA, Kabir MA.   +10 more
europepmc   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Integrated ATAC-Seq and RNA-Seq Reveal Candidate Regulatory Genes and Chromatin Accessibility Associated with Intramuscular Fat Deposition: An Animal Trial in Hezuo Pigs. [PDF]

Animals (Basel)
Yang J, Huang X, Yang Q, Li J, Gun S.
europepmc   +1 more source

The effect of light supplementation on the changes in outer and inner fruit quality of different Selenicereus spp. cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenicereus spp., belonging to the Cactaceae family, produces pitaya, a fruit recognized for its exotic appearance and rich phytochemical composition. In regions with shorter photoperiods, flowering and fruit development are limited, making light supplementation a promising strategy.
Luíz Guilherme Malaquias da Silva, Carlos Alexandre Rocha da Costa, Giovanni Aleixo Batista, Estela Corrêa de Azevedo, Fabrício Teixeira de Lima Gomes, Laryssa Ribeiro Calcagnoto, Gabriel Luis Castiglioni, Marcelo Ângelo Cirillo, Danilo José Machado de Abreu, Flávia Matias Oliveira da Silva, Katiúcia Alves Amorim, Leila Aparecida Salles Pio, Eduardo Valério de Barros Vilas Boas, Elisângela Elena Nunes Carvalho   +13 more
wiley   +1 more source

Quality Assessment of Commercial Dry-Aged Beef Produced in Poland. [PDF]

Foods
Chmiel M, Adamczak L, Bryła M, Żak-Kułakowicz A, Hać-Szymańczuk E, Florowski T, Jaworska D, Przybylski W, Zielińska E, Mrozik K, Popowski D, Roszko M, Juszczuk-Kubiak E.   +12 more
europepmc   +1 more source

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

Food and Medicine Homology Substances as Potential Modulators of the Gut-Muscle Axis in Animal Meat Quality: A Review. [PDF]

Foods
Zhang ZQ, Guo FF, Sun AL, Wang L, Huang SC.   +4 more
europepmc   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Machine learning-based prediction and quality control of meat and meat products: applications for intelligent quality management in the meat industry. [PDF]

Food Sci Anim Resour
Kim YJ, Kwon HC, Cha JY, Lee S, Kim TK, Kang MC, Park MK, Choi YS.   +7 more
europepmc   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source