Results 101 to 110 of about 16,072 (241)

Gut Bacterial Diversity of the Migratory Hilsa Shad Tenualosa ilisha (Hamilton, 1822) From Different Habitats in Bangladesh

Aquaculture, Fish and Fisheries, Volume 6, Issue 5, October 2026.
ABSTRACT The present study was conducted to determine the distinct gut bacteriome diversity and composition in Hilsa Shad (Tenualosa ilisha), a biologically, nutritionally and economically significant species, across different habitats using next‐generation sequencing.
Niger Sultana Bably, Anwar Hossain, Md. Hasan Faruque, Md. Al Zahid, Md. Inja‐Mamun Haque, Kozo Watanabe, Shankar Chandra Mandal   +6 more
wiley   +1 more source

Effects of phytase and 25-hydroxyvitamin D3 inclusions on the performance, mineral balance and bone parameters of grower–finisher pigs fed low-phosphorus diets

Animal, 2010
Two experiments, a performance experiment and a mineral balance study, were conducted on grower–finisher pigs (42 to 101 kg live weight) to investigate the effects of Peniophora lycii phytase enzyme and 25-hydroxyvitamin D3 (25-OHD3) on growth ...
J.V. O’Doherty, D.A. Gahan, C. O’Shea, J.J. Callan, K.M. Pierce   +4 more
doaj   +1 more source

Challenges and Future Directives of Synthetic Biology in Engineering Plant–Microbe Partnerships for Sustainable Agriculture

Biotechnology and Bioengineering, Volume 123, Issue 10, Page 2491-2519, October 2026.
ABSTRACT Synthetic biology has recently proven to be a valuable tool for enhancing agriculture even in the face of environmental and biological stresses. Understanding the challenges that militate synthetic biology will assist in ensuring safe, stable, and scalable crop production.
Ben Jesuorsemwen Enagbonma, Rebaona Reaobaka Molefe‐Madlaliso, Alaba Adewole Adebayo, Oghoye Priscilla Oyedoh, Godfrey Okainemen Oribhabor, Oluwaseun Emmanuel Shittu, Olubukola Oluranti Babalola   +6 more
wiley   +1 more source

Phytase Sources in Pelleted Diets [PDF]

, 2002
An experiment was conducted to determine whether there were differences in performance between two commercial sources of phytase when added to corn and soybean meal-based diets prior to pelleting. Pelleted diets investigated for growing-finishing barrows
Brumm, Mike
core  

Three phosphatase families form a community: The phosphohydrolases that act upon inositol pyrophosphates

FEBS Letters, Volume 600, Issue 17, Page 2579-2614, September 2026.
Inositol pyrophosphates are energy‐rich signaling molecules that perform critical functions in cells. Three different families of phosphatases hydrolyze the β phosphate of the inositol pyrophosphate molecules: two have narrow specificities and one is promiscuous.
Ronda J. Rolfes
wiley   +1 more source

Untangling Inositol (Pyro)Phosphate Biology Through Emerging Technologies

Advanced Science, Volume 13, Issue 50, 7 September 2026.
Inositol (pyro)phosphates represent a vital class of intracellular messengers that govern multiple biological processes. The last decade has experienced a surge of interest in the functions of this class of signaling molecules, primarily due to the introduction of several innovative analytical technologies.
Adolfo Saiardi, Mengsi Lu, Yue Zhang, Anuj Shukla, An‐Li Andrea Ko, Henning J. Jessen   +5 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, Volume 2, Issue 3, Page 372-387, September 2026.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Stability of commercial phytase products under increasing thermal conditioning temperatures [PDF]

, 2016
Citation: De Jong, J. A., DeRouchey, J. M., Tokach, M. D., Goodband, R. D., Woodworth, J. C., Jones, C. K., . . . Bergstrom, J. R. (2016). Stability of commercial phytase products under increasing thermal conditioning temperatures.
De Jong, J. A., Goodband, Robert D., Jones, Cassandra K., Loughmiller, J. A., Woodworth, Jason C., Bergstrom, J. R., DeRouchey, Joel M., Tokach, Michael D., Stark, Charles R., Bradley, C. L.   +9 more
core   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, Volume 3, Issue 3, Page 424-434, September 2026.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, Volume 3, Issue 3, Page 435-443, September 2026.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source