Results 201 to 210 of about 59,025 (322)

Pilot‐Scale Testing of Blessing/Biofield Energy Treatment (BET) for Improving Eggs and Meat Quality of Rhode Island Red Laying Hens

open access: yesVeterinary Medicine and Science, Volume 12, Issue 1, January 2026.
This pilot study established that Blessing (biofield) Energy Treatment significantly enhanced the quality and nutritional value of both meat and eggs of 28‐week‐old RIR laying hens compared to the control. A graphical abstract summarising the study design and outcomes of this study is provided as a separate file (Graphical_Abstract.jpeg).
Mahendra Kumar Trivedi   +5 more
wiley   +1 more source

Vitamin B<sub>6</sub> form produced by Lactobacillus induces metabolic disorder and suppresses multi-pathogenic bacteria. [PDF]

open access: yesCommun Biol
Wu Y   +9 more
europepmc   +1 more source

Case Report: Antifreeze Ingestion and Urine Fluorescence [PDF]

open access: yes, 2020
Chin, Meigra Myers, Varshavsky, Taras
core  

Synthesis and biological evaluation of fluoroquinolones containing a pyridoxine derivatives moiety

open access: green, 2023
Nikita V. Shtyrlin   +13 more
openalex   +1 more source

Efficacy of Supplementary Guanidinoacetic Acid at Different Dietary Crude Protein Levels on the Productive Performance, Egg Quality, Intestinal Morphology, Antioxidative Status, and Serum Metabolites of Aged Laying Hens Exposed to High Ambient Temperatures

open access: yesVeterinary Medicine and Science, Volume 12, Issue 1, January 2026.
0.15% GAA supplementation enhanced body weight and productive performance in heat‐stressed aged hens. Serum creatine, nitric oxide, and antioxidant capacity increased with GAA, while egg quality remained unaffected. One percent reduced protein diet with GAA maintained performance, whereas 2% reduction caused losses.
Reza Mahdavi   +4 more
wiley   +1 more source

Crystal structure of pyridoxine 4-oxidase from Mesorhizobium loti [PDF]

open access: bronze, 2014
Andrew Njagi Mugo   +6 more
openalex   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Nima Mohammadi, Nikoo Ostovar
wiley   +1 more source

The physiological and pathological effects of sphingolipid metabolism and signaling in the central nervous system

open access: yesBrain Pathology, Volume 36, Issue 1, January 2026.
Sphingolipids are vital components of cell membranes. Metabolic disruptions of sphingolipids, including ceramide and sphingosine‐1‐phosphate, are linked to neurological disorders. This article summarizes the classification, structure, and metabolic processes of sphingolipids, and the physiological and pathological effects of sphingolipid metabolism and
Tian Li   +7 more
wiley   +1 more source

Home - About - Disclaimer - Privacy