Results 131 to 140 of about 44,701 (203)

Multi‐Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage

open access: yesMicrobial Biotechnology, Volume 19, Issue 3, March 2026.
The quality and flavour profile of silage affect its palatability and the feed intake of ruminants. This study offers a novel strategy for optimising the synergistic fermentation of Lactiplantibacillus plantarum and phenylethyl acetate, thereby enhancing alfalfa silage flavour quality and promoting sheep feed intake.
Zhihui Fu   +7 more
wiley   +1 more source

Equine botulism

open access: yesEquine Veterinary Journal, Volume 58, Issue 2, Page 333-347, March 2026.
Abstract Botulism is a severe and often fatal disease in equine patients worldwide. Clostridium botulinum is a ubiquitous soil organism which produces a potent neurotoxin resulting in neuromuscular blockade and flaccid paralysis in affected animals. Definitive diagnosis is often impractical or impossible, leading to diagnosis and treatment based on ...
Kali Slavik   +2 more
wiley   +1 more source

The X Factor in Immunity: Sex Differences Shaped by the X Chromosome

open access: yesImmunological Reviews, Volume 338, Issue 1, March 2026.
ABSTRACT There are sex differences with immune responses where females exhibit stronger immune responses compared to males. Both sex hormones and sex chromosome differences between males and females contribute to the observed sex differences with innate and adaptive immune cell composition and function.
Katherine B. Radovanovic   +2 more
wiley   +1 more source

Safety assessment of poly(2‐ethyl‐2‐oxazoline) for use in food contact materials

open access: yesEFSA Journal, Volume 24, Issue 3, March 2026.
Abstract The EFSA Panel on Food Contact Materials (FCM) assessed the safety of poly(2‐ethyl‐2‐oxazoline) intended to be used as an additive to manufacture repeated use filter membranes based on ■■■■■. The filter membranes are used to process aqueous and alcoholic foods, for up to 24 h per day up to ■■■■■ at temperatures up to 35°C.
EFSA Panel on Food Contact Materials (FCM)   +18 more
wiley   +1 more source

Safety evaluation of blue galdieria extract as a food additive

open access: yesEFSA Journal, Volume 24, Issue 3, March 2026.
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of blue galdieria extract as a food additive. Blue galdieria extract is an enzymatically treated C‐phycocyanin extract derived from the lysed biomass of the microalgae Galdieria sulphuraria.
EFSA Panel on Food Additives and Flavourings (FAF)   +30 more
wiley   +1 more source

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