Results 161 to 170 of about 37,228 (273)

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

A Comprehensive Review on Medium- and Long-Chain Fatty Acid-Derived Metabolites: From Energy Sources to Metabolic Signals. [PDF]

Metabolites
Park JB, Cho S, Lee SJ.
europepmc   +1 more source

Conjugated Linoleic Acid (CLA)

, 2012
Conjugated linoleic acid (CLA) is a family of positional (6-8 to 13-15) and geometric (cis-cis, trans-trans, cis-trans, and trans-cis) isomers of linoleic acid containing conjugated double bonds. Multiple interactions between biologically active CLA isomers and a range of metabolic signaling pathways could be responsible for the various physiological ...
Fuente, Miguel Ángel de la, Juárez, Manuela   +1 more
openaire   +1 more source

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (Tenualosa ilisha)

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Frying Hilsa fish (Tenualosa ilisha) in mustard oil at 170°C–180°C for 3–6 min optimally balances sensory quality and nutritional retention. Prolonged frying progressively reduces moisture (68.5% → 41.4%), increases fat (12.3% → 27.3%), degrades EPA by 59%, and elevates lipid oxidation.
Md. Suman Rana, Arafat Hossain, Rafiqul Islam, Md. Pallob Hossain, Bhuiyan Mohammad Khaled, Md. Momin Khan, Sharmin Akther, Shafi Ahmed, Mrityunjoy Biswas   +8 more
wiley   +1 more source

The Effect of Diet Acid Detergent Fiber Content on Finishing Lamb Meat Fatty Acid Composition, Tenderness and Stability. [PDF]

Food Sci Nutr
Einkamerer OB, Ferreira AV, Fair MD, Hugo A.   +3 more
europepmc   +1 more source

Bio‐Based Polyurethanes: Mechanical Performance, Structure–Property Relationships, and Future Directions

Journal of Polymer Science, Volume 64, Issue 9, Page 1860-1894, 1 May 2026.
This review examines bio‐based polyurethanes from renewable feedstocks, focusing on structure‐property relationships governing mechanical performance. It analyzes reinforcement strategies, benchmarks against petrochemical counterparts, and explores future directions, including non‐isocyanate routes and circular economy integration for sustainable high ...
Khaled Chawraba, Hussein Medlej, Mohamad Sakr, Akram Hijazi, Abrar Hussain   +4 more
wiley   +1 more source

Lipidomic Insight into Eggs and Meat of Quail (<i>Coturnix japonica</i>) as Potential 'Superfoods'. [PDF]

Molecules
Białek M, Wojtak W, Czauderna M, Zaworski K, Białek A.   +4 more
europepmc   +1 more source

A Mass Spectrometric Approach: VOC Emissions, Fatty Acid Profile, and Bacteriota Identification of Spider Communities

ChemistrySelect, Volume 11, Issue 17, 5 May 2026.
ABSTRACT This study presents the first integrated analysis of volatile organic compounds (VOCs), fatty acids, and cultivable bacteriota in whole‐body spider specimens, combining HS‐SPME‐GC/MS, GC/MS, and MALDI‐TOF‐MS. A total of 100 spiders from five synanthropic species, Steatoda opiliones, S. bipunctata, S.
Stefania Garzoli, Ján Kollár, Miroslava Kačániová   +2 more
wiley   +1 more source

Sex-Specific Plasma Metabolomic Signatures in COPD Reveal Creatine, Purine/Urate, and Bile-Acid Axes. [PDF]

Metabolites
Casadevall C, Enríquez-Rodríguez CJ, Eliassaf A, Castro-Acosta A, Faner R, López-Campos JL, Monsó E, Pascual-Guàrdia S, Camps-Ubach R, Cosío BG, Agustí A, Shalev O, Gea J, On Behalf Of The Biomepoc Group.   +13 more
europepmc   +1 more source

The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality

Environmental Microbiology, Volume 28, Issue 5, May 2026.
The dairy ruminant gut microbiome that is shaped by host and diet is affected by seasonality and rearing. These factors can impact dairy productivity and milk quality potentially through the gut microbiota. ABSTRACT The gut microbiome (GM) and particularly the rumen microbiome (RM) affect the ruminant health and they are associated with milk quality ...
Alexandra Ntemiri, Adamantini Kyriacou, Myrsini Kakagianni   +2 more
wiley   +1 more source