Results 131 to 140 of about 21,460 (265)

Welfare and Physiological Consequences of Non‐Lethal Blood Sampling From the Caudal Vasculature of Atlantic Salmon (Salmo salar L.)

Journal of Fish Diseases, Volume 49, Issue 7, July 2026.
ABSTRACT The objective of this study was to evaluate welfare and health effects following single and repeated non‐lethal blood sampling from the caudal vasculature of Atlantic salmon. Two experiments were conducted at three different temperatures: a 6‐week freshwater experiment with fish weighing 50–100 g, undergoing up to four blood withdrawals, and a
Harriet Romstad, Camilla Karlsen, Silje Stensby‐Skjærvik, Alf Seljenes Dalum, Maria Banaszkiewicz, Simen Foyn Nørstebø, Jessica Louise Ray, Hege Lund, Torstein Kristensen, Christine Klykken   +9 more
wiley   +1 more source

Study on changes in tenderness of Yanbian cattle during dry and wet-aging

Shipin yu jixie
Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein ...
ZHANG Boyuan, SUN Depeng, WANG Yuhan, TIAN Jingyi, MU Baide, CUI Mingxun, LI Guanhao   +6 more
doaj   +1 more source

The Enhanced Whey Protein Oral Bioavailability and Muscle Anabolism Ability by a Simple and Effective Piperine‐Whey Protein Synergistic Codelivery System

Advanced Science, Volume 13, Issue 32, 9 June 2026.
WP(Pip) is a mixture of whey protein and piperine‐loaded nanoemulsion stabilized by WP through microfluidic homogenization. Acting as a “smart key,” piperine opens epithelial tight junctions to enhance absorption of whey protein and, thereby increasing circulating amino acid availability, synergistically up‐regulates the mTOR signaling pathway in ...
Qing Yue, Kaiwen Wu, Bing Wei, Guiling Song, Congyu Sun, Xing Li, Xiangyu Liu, Zhaoxiang Ma, Mingchun Lv, Jasper Landman, Yuan Li   +10 more
wiley   +1 more source

Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This graphical abstract illustrates the superior preservative effects of essential oil‐enriched beeswax coatings on rainbow trout fillets compared to conventional methods. The application of these natural active coatings, particularly with 4% laurel essential oil, significantly slowed biochemical spoilage, improved textural attributes, and preserved ...
Ayşe Janseli Denizkara, Gökhan Akarca, Ramazan Şevik, Çiğdem Aşçioğlu, Senem Güner   +4 more
wiley   +1 more source

Myofibrillar protein synthesis in young and old human subjects after three months of resistance training

, 1995
Muscle protein synthesis is slower in healthy older men and women than in young adults, but whether this results from relative disuse rather than aging is unclear.
S. Welle, C. Thornton, M. Statt
core   +1 more source

Exploring the Mechanisms of Total Saponins of Black Ginseng and Ginsenoside Rg3 Against Doxorubicin‐Induced Cardiotoxicity

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
TSF and Rg3 demonstrate significant cardioprotective effects against DOX‐induced cardiotoxicity (DIC) by mitigating oxidative stress, inflammation, and apoptosis while preserving mitochondrial function. These findings provide novel insights into the clinical relevance of TSF and Rg3 in the management of DIC.
Linlin Liu, Peiyuan Dou, Xiaotong Zhang, Xiaoku Ran, Deqiang Dou, Xiaodong Lv   +5 more
wiley   +1 more source

Effects of Different Cooking Methods (Pan‐Frying, Sous‐Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Beef, lamb, and chicken livers were subjected to pan‐frying, sous‐vide, boiling, and deep frying, followed by simulated gastric and intestinal digestion. Mineral concentrations and soluble fractions were quantified by ICP‐OES to evaluate cooking‐related mineral retention and in vitro bioaccessibility.
Ayşe Semra Aksoy, Hatice Bekiroglu, Muhammet Arici, Osman Sagdic   +3 more
wiley   +1 more source

High-protein meals do not enhance myofibrillar synthesis after resistance exercise in 62- to 75-yr-old men and women

, 1998
This study tested the hypothesis that increasing the protein content of isocaloric meals increases the rate of myofibrillar synthesis in muscle of healthy subjects over 60 yr old and enhances the stimulation of myofibrillar synthesis induced by ...
Stephen Welle, Charles A. Thornton
core   +1 more source

Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment

Shipin gongye ke-ji
To investigate the effect of salt concentration on the quality and myofibrillar protein of crisp grass carp fillets before and after a single freeze-thaw cycle, fillets were marinated in 0.25, 0.5, 0.75, 1.0, 1.5, and 2.0 mol/L NaCl solutions at 4 ℃ for ...
Xiaoqi ZHUANG, Qiaoyu LIU, Zeqian LIN, Yanyan YAO, Min QIAN, Xiangluan LI, Weidong BAI, Hao DONG   +7 more
doaj   +1 more source

Heterogenous degradation of myofibrillar proteins.

Agricultural and Biological Chemistry, 1984
NAGASAWA, Takashi, KADOWAKI, Motoni, NOGUCHI, Tadashi, NAITO, Hiroshi   +3 more
openaire   +2 more sources