Results 91 to 100 of about 10,880 (210)
Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley +1 more source
The inclusion of linseed in cattle diets can improve the fatty acid (FA) profile of meat, but the effects of supplementation at different ages have been insufficiently studied.
Ana Kaić +6 more
doaj +1 more source
A 2‐week calorie‐restricted, fish‐rich ketogenic diet increased circulating TMAO while improving selected glycemic and insulin‐related biomarkers in healthy adults. HDL cholesterol decreased, whereas oxidative stress markers remained unchanged, highlighting a complex short‐term metabolic response that should not be interpreted as evidence of causality.
Katarzyna Siedzik +5 more
wiley +1 more source
Pitfalls in diagnosing and long‐term management of ceroid lipofuscinosis NCL4A in a mixed‐breed dog
Abstract An 8‐year‐old, spayed, female, mixed‐breed dog was presented with a 9‐month history of occasionally stumbling on walks, having difficulty navigating stairs and jumping into the car. A prior computed tomography scan of the head revealed mild leptomeningeal enhancement and suggested meningoencephalitis.
Ingeborg Hein +3 more
wiley +1 more source
ABSTRACT Nutrigenomics investigates how nutrients modulate gene expression. Among them, fatty acids (FA) play important roles in regulating gene transcription, while long non‐coding RNAs (lncRNAs) may be associated with gene regulation and metabolic diseases.
Lucas Echevarria Nascimento +11 more
wiley +1 more source
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
This study develops an ensemble‐based machine learning approach to detect and predict psychological disorders in menopausal women using clinical and questionnaire data. Random Forest achieved the best performance. The framework supports early risk identification and integrates statistical validation with Unani‐based and home remedy interventions to ...
Md Belal Bin Heyat +4 more
wiley +1 more source
Polyphenol‐rich plant extracts provide natural immunomodulatory protection for oral health through complementary antioxidant, antibacterial, and anti‐inflammatory actions. Their potential to reduce harmful microbial activity and inflammation highlights the promise of dietary polyphenols as a natural strategy for maintaining oral health and preventing ...
Deepa Subramanian +3 more
wiley +1 more source
We Are Dying to Eat You: Cannibalism and Disease Transmission Under Global Climate Change
Fall armyworm (Spodoptera frugiperda), a devastating agricultural pest that can be infected by a lethal virus, readily cannibalize conspecifics. The armyworm in the photo has just consumed a smaller conspecific—note the head capsule of the victim in its mandibles. Cannibalistic consumption can impact disease transmission.
Kale Rougeau, Bret D. Elderd
wiley +1 more source
The study aimed to investigate the effects of dietary supplementation with linseed oil fatty powder at different proportions on the laying performance, egg quality, and egg nutritional components of Silkie chickens.
HUANG Yali +6 more
doaj

