Results 221 to 230 of about 29,142 (287)

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti   +4 more
wiley   +1 more source

The QCD trace anomaly at strong coupling from M-theory. [PDF]

open access: yesEur Phys J C Part Fields, 2020
Misra A, Gale C.
europepmc   +1 more source

McKay quivers and decomposition. [PDF]

open access: yesLett Math Phys, 2023
Meynet S, Moscrop R.
europepmc   +1 more source

Accessing the impact of harvest weights of Tenebrio molitor on amino acid digestibility and metabolizable energy in cecectomized laying hens

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 665-674, 15 January 2026.
Abstract BACKGROUND The effects of harvest weights on composition, amino acid (AA) digestibility and metabolizable energy (MEN) of Tenebrio molitor (TM) were investigated using cecectomized laying hens. The partially defatted and dried TM variants comprised median individual frass‐free harvest weights of 60, 80, 100, and 120 mg of larvae, and a pupae ...
Adewunmi Omotoso   +4 more
wiley   +1 more source

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