Results 11 to 20 of about 36,131 (309)

Effects of Rising Temperature on the Growth, Stoichiometry, and Palatability of Aquatic Plants [PDF]

Frontiers in Plant Science, 2019
Global warming is expected to strengthen herbivore-plant interactions leading to enhanced top-down control of plants. However, latitudinal gradients in plant quality as food for herbivores suggest lower palatability at higher temperatures, but the ...
Peiyu Zhang, Bart M. C. Grutters, Casper H. A. van Leeuwen, Jun Xu, Antonella Petruzzella, Reinier F. van den Berg, Elisabeth S. Bakker   +6 more
doaj   +3 more sources

Early clinical development of artemether-lumefantrine dispersible tablet: palatability of three flavours and bioavailability in healthy subjects. [PDF]

, 2010
BACKGROUND\ud \ud Efforts to ease administration and enhance acceptability of the oral anti-malarial artemether-lumefantrine (A-L) crushed tablet to infants and children triggered the development of a novel dispersible tablet of A-L.
Kaiser, Guenther, Abdunoor M Kabanywanyi, Abdulla, Salim, Kabanywanyi Abdunoor M, Salim Abdulla, Reynolds Christine, Nuortti Marja, Gunther Kaiser, Christine Reynolds, Gilbert Lefevre, Nuortti, Marja, Serge Fitoussi, Yeh Ching-Ming, Fitoussi Serge, Romain Sechaud, Marja Nuortti, Kaiser, Günther, Amuri, Baraka, Ubben, David, Yeh, Ching-Ming, Steve Pascoe, David Ubben, Abdulla Salim, Amuri Baraka, Pascoe Steve, Kaiser Günther, Lefèvre, Gilbert, Pascoe, Steve, Ching-Ming Yeh, Kabanywanyi, Abdunoor M, Baraka Amuri, Ubben David, Séchaud Romain, Reynolds, Christine, Séchaud, Romain, Fitoussi, Serge, Lefèvre Gilbert   +36 more
core   +1 more source

Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation

Animals, 2023
To improve the palatability of Artemisia argyi, fermented A. argyi (AAF) were prepared by Lactobacillus plantarum and Saccharomyces cerevisiae, which were used in the hen industry subsequently.
Min Zhou, Lingyan Zheng, Tuo Geng, Yunfan Wang, Mijun Peng, Fengyang Hu, Jing Zhao, Xuesong Wang   +7 more
doaj   +1 more source

Association of Serum Glucose, Serotonin, Aspartate Aminotransferase, and Calcium Levels with Meat Quality and Palatability Characteristics of Broiler Pectoralis Major Muscle

Animals, 2022
This study investigated the correlations between apoptosis-related blood biochemical parameters measured at exsanguination and the meat and sensory quality characteristics of broiler pectoralis major muscle.
Boin Lee, Young Min Choi
doaj   +1 more source

Encoding of Sucrose's Palatability in the Nucleus Accumbens Shell and Its Modulation by Exteroceptive Auditory Cues

Frontiers in Neuroscience, 2018
Although the palatability of sucrose is the primary reason for why it is over consumed, it is not well understood how it is encoded in the nucleus accumbens shell (NAcSh), a brain region involved in reward, feeding, and sensory/motor transformations ...
Miguel Villavicencio, Mario G. Moreno, Sidney A. Simon, Ranier Gutierrez   +3 more
doaj   +1 more source

Palatal Myoclonus (syn. Palatal Tremor) [PDF]

European Neurology, 2008
Symptomatic palatal tremor is caused by a lesion in the triangle of Guillain and Mollaret and is associated with hypertrophic olivary degeneration that has multiple causes. Essential palatal tremor has no currently demonstrable cause and no accompanying physical or radiological signs. But it is probable that an organic genesis will become apparent.
openaire   +2 more sources

Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States

Foods, 2022
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States.
Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang   +7 more
doaj   +1 more source

The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group

Plant Production Science, 2001
We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability.
Yuji Matsue, Hirokazu Sato, Yosuke Uchimura   +2 more
doaj   +1 more source

The Effects of Castration, Implant Protocol, and Supplementation of Bos indicus-Influenced Beef Cattle under Tropical Savanna Conditions on Growth Performance, Carcass Characteristics, and Meat Quality

Animals, 2022
The effects of castration, supplementation, and implant protocol (IP) on growth, carcass characteristics, and meat quality of grass-fed cattle were evaluated. Two experiments followed a two-way ANOVA and a 2 × 2 factorial arrangement.
Nelson Huerta-Leidenz, Nancy Jerez-Timaure, Argenis Rodas-González, Jhones Onorino Sarturi, Mindy M. Brashears, Markus F. Miller, Michel Todd Brashears   +6 more
doaj   +1 more source

Whey-Adapted versus Natural Cow’s Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice

Foods, 2022
The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied.
Erin L. Wood, Sarah N. Gartner, Anica Klockars, Laura K. McColl, David G. Christian, Robin E. Jervis, Colin G. Prosser, Elizabeth A. Carpenter, Pawel K. Olszewski   +8 more
doaj   +1 more source