Results 121 to 130 of about 151,829 (286)
Food Safety and Health, EarlyView.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
UROPEPSIN EXCRETION BY MAN. III. UROPEPSIN EXCRETION BY PATIENTS WITH PEPTIC ULCER AND OTHER LESIONS OF THE STOMACH 12 [PDF]
, 1948 Clarence J. Podore +2 more
openalex +1 more source
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Disorders of gut–brain interactions (DGBIs) are highly prevalent in pediatric gastroenterology and often lead to the use of invasive and noninvasive diagnostic tests, despite the guidance provided by the Rome IV criteria. Rome IV promotes a positive diagnostic approach based on the identification of specific symptoms occurring at ...
Mattia Spatuzzo +11 more
wiley +1 more source
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Vegan and other plant‐based diets are becoming increasingly popular in the paediatric age group. There is limited evidence in the current medical literature to determine whether a vegan diet is adequate for children, since the currently available society position papers are based on narrative reviews and expert opinion.
Elvira Verduci +11 more
wiley +1 more source
Vitamin C Deficiency in Peptic Ulceration [PDF]
, 1938 Benjamin Portnoy, J. F. Wilkinson
openalex +1 more source
JPGN Reports, EarlyView.Abstract Objectives Helicobacter pylori (H. pylori) is a widespread Gram‐negative bacterium, affecting over half of the global population. This study investigated the prevalence of H. pylori among children in Ilam, western Iran, and assessed potential associations between infection, fecal occult blood tests (FOBT), hemoglobin concentration (HbC), and ...
Saeed Hemati +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Lipid oxidation occurring during meat cooking and especially digestion has been recently linked with an increased risk of the onset of some chronic diseases. Incorporation of natural antioxidants directly in burger formulations is a novel and captivating approach to enhancing meat quality and repurposing food waste generated by the ...
Roberta Trovato +7 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Soybean is a legume with high nutritional and functional value, rich in proteins, lipids and vitamins. Protein concentrates represent promising alternatives to animal proteins and their technological properties can be affected by the cultivation system. This study aimed to evaluate the effects of two distinct cultivation systems and
Patrick da Silva Silva +5 more
wiley +1 more source