Results 101 to 110 of about 19,781,572 (286)

Serum Proteinogram in the Free‐Living Brazilian Common Opossum (Didelphis aurita)

open access: yesELECTROPHORESIS, EarlyView.
ABSTRACT Didelphis aurita is a synanthropic marsupial widely distributed in southeastern Brazil, known for its resistance to venom and its relevance in biomedical research. This study aimed to characterize the serum proteinogram of free‐living D. aurita individuals.
Andrés Mauricio Ortega Orozco   +9 more
wiley   +1 more source

The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Hawthorn: A Review

open access: yesFood Frontiers, EarlyView.
This review systematically and comprehensively analyzes hawthorn (Crataegus spp.), covering its bioactive constituents, properties, and processed products. ABSTRACT Hawthorn is widely cultivated in China, with excellent varieties and steadily increasing production.
Wenteng Yang   +7 more
wiley   +1 more source

Bioactive polysaccharides and their potential health benefits in reducing the risks of metabolic syndrome: A review

open access: yesFood Biomacromolecules, EarlyView.
Abstract Metabolic syndrome (MetS) is a complex noncommunicable condition characterized by central obesity, insulin resistance, hyperlipidemia, hypertension, and hyperglycemia. Epidemiological evidence shows that MetS affects a third of the global population; however, due to its complex pathogenesis and limited drug therapy options, the increasing ...
Josiah Owuor Oyalo   +3 more
wiley   +1 more source

Emerging Roles of Phospholipase C Beta Isozymes as Potential Biomarkers in Cardiac Disorders. [PDF]

open access: yesInt J Mol Sci, 2023
Fazio A   +11 more
europepmc   +1 more source

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

open access: yesFood Biomacromolecules, EarlyView.
Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique   +12 more
wiley   +1 more source

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