Results 141 to 150 of about 80,248 (242)

Bioactive Magnesium Silicate Activating Myocardial Energy Metabolism For Infarcted Myocardium Repair

Exploration, EarlyView.
ABSTRACT The heart is a highly energy‐dependent organ, developing bioenergy‐activating biomaterials to activate myocardial adenosine triphosphate (ATP) production and restore dysregulated energy homeostasis is a promising solution for its functional recovery.
Zhibin Liao, Chen Qin, Erhong Song, Chengbin Ding, Zhixu Wang, Yan Sun, Chen Song, Junjie Liu, Jingge Ma, Hongjian Zhang, Leyu Wang, Chengtie Wu   +11 more
wiley   +1 more source

Aerospace Medicine and Biology: A continuing bibliography with indexes (supplement 274) [PDF]

This bibliography lists 128 reports, articles, and other documents introduced into the NASA scientific and technical information system in July ...

core   +1 more source

Synergistic Enhancement: Whole Wheat Substrate Improves Memory in Mice by Optimizing Folate Metabolism and Systemic Antioxidant Capacity

Food Bioengineering, EarlyView.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi, Songyi Lin, Meina Zhang, Yue Tang   +3 more
wiley   +1 more source

Compulsive Skin Picking in Anorexia Nervosa: A Qualitative Study of Emotional and Interoceptive Dysregulation. [PDF]

Nutrients
Mariusz J, Urszula G.
europepmc   +1 more source

Nutritional Potential, Phytochemical Content, In Vivo Antioxidant, and Antanemic Potential of Musa paradisiaca Flower

Food Chemistry International, EarlyView.
After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo, Jethro Roland Misse Ngangue Ekwala, Somon Régine Tuem, Stéphano Tene Tambo, Merlin Ngafon Nchoutpouen, Valery Jean François Nsoga, Jules Christophe Koule Manz, Jordan Mekui Nwotue, Mathieu Ndomou   +8 more
wiley   +1 more source

Effect of Ewe Nutritional Restriction During Gestation on the Number of Sertoli Cells in the Offspring: A Meta-Analysis. [PDF]

Reprod Domest Anim
Espinosa-Martínez MA, Jiménez-Severiano H, Montiel-Olguín LJ.   +2 more
europepmc   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Mineral Nutrition and Human Health and Disease. [PDF]

Nutrients
Minisola S, Swain JH.
europepmc   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source