Results 91 to 100 of about 620,035 (172)
Aquaculture, Fish and Fisheries, Volume 6, Issue 6, December 2026.ABSTRACT This study evaluated the effects of substituting fishmeal with Artemia biomass in aquaculture diets on growth performance and whole‐body composition of Nile tilapia (Oreochromis niloticus). Four dietary treatments were administered in triplicate to juvenile Nile tilapia (44 g) stocked in 1m3 cages in a pond at 30 fish per cage for 84 days. The
Mary A. Opiyo +6 more
wiley +1 more source
Agrosystems, Geosciences &Environment, Volume 9, Issue 4, December 2026.Abstract Foliar application of micronutrients may help alleviate the adverse effects of salinity on crop plants. This study evaluated the effects of foliar‐applied iron (Fe) and zinc (Zn) on Althaea officinalis L. grown under saline conditions. A factorial experiment was conducted using three salinity levels (0, 4, and 8 dS m−1, imposed with NaCl) and ...
Tahereh Mahdavi Marj +3 more
wiley +1 more source
Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT Pea (Pisum sativum) is a nutrient‐rich crop that can provide essential nutrients needed for human and animal health. Improving its mineral concentration through genetic selection can enhance its nutritional value and help combat micronutrient deficiencies. This study aimed to investigate the genetic basis of the accumulation of eight minerals (
Maryam Bagheri +4 more
wiley +1 more source
Prevalence of thiamin, riboflavin, folate, and vitamin B12 intake deficiency.
, 2018 Prevalence of thiamin, riboflavin, folate, and vitamin B12 intake deficiency.
Janet Wilson Rich-Edwards (5586926) +5 more
core +1 more source
Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya +3 more
wiley +1 more source
Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins
Sustainable Food Proteins, Volume 4, Issue 4, December 2026.Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley +1 more source
, 2015 E. coli ∆ribB::cat and derivatives bearing plasmids encoding the indicated riboflavin transporter genes and negative control were grown at 37°C on modified M9 medium containing the indicated riboflavin concentrations.
Hernán Ruy Bonomi (252630) +5 more
core +1 more source
Minimally processed, human‐grade diet alters canine epigenetic ageing: Results from a pilot study
Veterinary Record Open, Volume 13, Issue 2, December 2026.Abstract Background Diet plays a critical role in promoting wellness and longevity in both humans and canines. Epigenetic ageing clocks have emerged as accurate tools for assessing biological ageing and evaluating dietary and lifestyle interventions in humans and mice.
Aimee Chen +5 more
wiley +1 more source
Advanced Healthcare Materials, Volume 15, Issue 41, 6 November 2026.Recent advances in microfluidic technologies for microgel fabrication are critically reviewed, highlighting the capabilities and limitations of major microfluidic platforms and discussing how platform design, material selection, and crosslinking strategies influence microgel architecture and functionality. Current challenges and future opportunities in
Afshin Abrishamkar +6 more
wiley +1 more source
Inflammation and Oxidative Damage in Fatty Acids Oxidation Disorders
Cell Biochemistry and Function, Volume 44, Issue 11, November 2026.ABSTRACT Deficiencies in enzymes and transporters involved in mitochondrial fatty acid beta oxidation results in the accumulation of fatty acids, a condition known as fatty acid oxidation disorders (FAODs). Therefore, the present study aimed to evaluate the oxidative and inflammatory profiles of treated patients with FAODs, comparing those receiving ...
Stefani Altenhofen +11 more
wiley +1 more source