Results 151 to 160 of about 116,137 (336)
Environmental DNAThe Ross Sea is characterized by a significant export of particulate organic carbon, with up to 50% of surface primary production being transferred to deep water layers.
Rita Varchetta +7 more
doaj +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Neuroprotective Effects of MAGL (Monoacylglycerol Lipase) Inhibitors in Experimental Ischemic Stroke [PDF]
, 2018 Sangho Choi +6 more
openalex +1 more source
Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review
Food Frontiers, EarlyView.Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong +10 more
wiley +1 more source
Inhibition of endothelial lipase causes increased HDL cholesterol levels in vivo [PDF]
, 2003 Weijun Jin +4 more
openalex +1 more source