Results 111 to 120 of about 146,765 (213)

Plasma fatty acid profiles and coronary artery disease burden assessed by coronary CT angiography: an observational study. [PDF]

Sci Rep
Chhay P, Zhu D, Tang O, Gray MP, Vernon ST, Di Bartolo BA, Kott KA, Grieve SM, Gibson RA, Psaltis PJ, Figtree GA.   +10 more
europepmc   +1 more source

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3686-3695, April 2026.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez, Giulia Secci, Lorena Barros, Gabriel Dasilva, Giuliana Parisi, Isabel Medina   +5 more
wiley   +1 more source

The carrying capacity for free fatty acids in plasma is exceedingly high in mammals, and this may be a liability for human metabolic health

The Journal of Physiology, EarlyView.
Gregory C. Henderson
wiley   +1 more source

Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3876-3884, April 2026.
Abstract BACKGROUND Almond hulls (AH) are the main by‐product of almond processing for human consumption and contain bioactive compounds that can improve meat quality. Although AH are used as feed for dairy cows in some countries, information on their potential effects on meat quality is limited.
Adriana Recalde, Trinidad de Evan, Almudena Cabezas, María Teresa Díaz‐Chirón, Javier Mateo, Rafael A. Roldán, Silvia López‐Feria, María Dolores Carro   +7 more
wiley   +1 more source

The MetaboHealth Score Enhances Insulin Resistance Metabotyping for Targeted Fat Loss: The PERSON Study. [PDF]

Obesity (Silver Spring)
Morwani-Mangnani J, Bogaards FA, Umanets A, Hul GB, Gijbels A, Goossens GH, Deelen J, Beekman M, Afman L, Blaak EE, Slagboom PE.   +10 more
europepmc   +1 more source

Multiomics Research Strategies in Cancer: A Growing and Innovative Field

MedComm, Volume 7, Issue 4, April 2026.
This review highlights multiomics strategies in cancer research, focusing on integration methods from genomics to microbiomics. Using colorectal cancer as a key example, it discusses biomarker discovery, data integration via deep learning, and the roles of single‐cell and spatial omics.
Zhenhua Du, Xiaomei Liu, Zhi Lv, Bengang Wang, Yu Xia, Wala Abduljabbar Mohammed Al‐Duais, Lirong Yan, Fuqiang Zhang, Yanke Li   +8 more
wiley   +1 more source

Causal Effect of Dietary Patterns on Cerebral Small Vessel Disease: A Mendelian Randomization Study. [PDF]

Food Sci Nutr
Zeng Y, Zhao Z, Liu H, Zeng Y, Xu S, Nie S.   +5 more
europepmc   +1 more source

Antimicrobial Effect of Spices and Their Phytochemicals: A Novel Approach to Overcoming Antibiotic Resistance

MedComm, Volume 7, Issue 4, April 2026.
This graphical abstract shows the antibacterial potential of phytochemicals from 15 spices, showcasing key compounds, their extraction methods, and mechanisms of action. It highlights membrane disruption, ROS generation, enzyme inhibition, and biofilm prevention as core antibacterial pathways.
Hettiyahandi Binodh De Silva, Yanqi Dai, Shervanthi Homer‐Vanniasinkam, Mohan Edirisinghe   +3 more
wiley   +1 more source

Fragment-Based Online OzESI-MS, NMR, and Computational DP4+/DFT Approaches to the Characterization of the Putative Biosynthetic Lipid Precursor of Atkamine from Alaskan <i>Latrunculia</i> Sponges. [PDF]

ACS Omega
Benjamin MM, Dickinson CF, Wood JS, Williamson RT, Hanna GS, Alford AS, Stone RP, Hoff GR, Samala AR, Mulani FA, Zhang Q, Hamann MT.   +11 more
europepmc   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source