Results 71 to 80 of about 13,262,135 (412)
Research progress on aroma-enhancing effect of glutathione in fruit wine brewing [PDF]
Zhongguo niangzaoThe antioxidant properties of glutathione significantly affect the formation of aroma during the fruit wine fermentation process, and it is also a precursor to the synthesis of mercaptan aroma compounds, which can be used as an essential substance for ...
ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao
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Mixed rye-wheat bread «Znatny»: nutritional value
Аграрная наука Евро-Северо-Востока, 2020 In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in
N. K. Lapteva, L. V. Mitkinykh
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The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk
Nutrients, 2020 (1) Background: The variation in the concentration of different components found in milk depends on mammalian species, genetic, physiological, nutritional factors, and environmental conditions.
R. Pietrzak-Fiećko +1 more
semanticscholar +1 more source
Hematopoietic (stem) cells—The elixir of life?
FEBS Letters, EarlyView.The aging of HSCs (hematopoietic stem cells) and the blood system leads to the decline of other organs. Rejuvenating aged HSCs improves the function of the blood system, slowing the aging of the heart, kidney, brain, and liver, and the occurrence of age‐related diseases.
Emilie L. Cerezo +4 more
wiley +1 more source
Research Regarding the Nutritional Value of the Food Products
Scientific Papers Animal Science and Biotechnologies, 2023 Food products have in composition the necessary substances for human body but also anti-nutritional substances fulfilling an energetic, plastic, catalytic and sensorial role.
Diana Marin
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Nutritional Value of Seaweed to Ruminants
Rangifer, 1995 We compared the nutritional quality (apparent digestible dry matter (ADDM), crude protein, total phenolics, gross energy), of 3 seaweed species (Alaria esculenta, Ascophyllum nodosum, Fucus vesiculosis) to that of 3 woody browse species{Acer rubrum ...
Roger D. Applegate, Patrick B. Gray
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Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta [PDF]
, 2023 Maria Cristina Messia +4 more
openalex +1 more source
Molecular Oncology, EarlyView.The cancer problem is increasing globally with projections up to the year 2050 showing unfavourable outcomes in terms of incidence and cancer‐related deaths. The main challenges are prevention, improved therapeutics resulting in increased cure rates and enhanced health‐related quality of life.
Ulrik Ringborg +43 more
wiley +1 more source
Clinical Nutrition Open ScienceSummary: Introduction: Critically ill patients often require parenteral nutrition (PN), however the clinical and economic impact of ready-to-use diets compared to compounded diets is not well understood.
Diogo Oliveira Toledo +7 more
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Relation between fruit density and beta-carotene content in ripe mango [PDF]
, 2020 β-carotene content is one of the main factors that determines the nutritional quality and orange color of ripe mango fruit. It is known as the pro vitamin A, and it is generally the predominant carotenoid in ripe mango.
Avallone, Sylvie +4 more
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