Results 91 to 100 of about 1,776,084 (300)

A biomechanical optimized Zr58Cu25Al14Nb3 bulk metallic glass dental implant improves peri‐implant stress distribution and bone quality under physiological loading

open access: yesBMEMat, EarlyView.
This study reports a novel Zr58Cu25Al14Nb3 bulk metallic glass that possesses high mechanical strength and low elastic modulus, which further promotes efficient mechanotransduction and significantly improves peri‐implant bone quality upon cyclic occlusal loading.
Yunshu Wu   +10 more
wiley   +1 more source

Evaluation of the Chloride Requirement of the Broiler Breeder Hen

open access: yesBrazilian Journal of Poultry Science, 2000
Two experiments wore conducted to evaluate the chloride requirement of the broiler breeder hen. Experiments were conducted for a twelve-week period and seven experimental diets wore fed. The diets contained the following dietary chloride levels: 0.
Harl JC, Harms RH, Wilson HR, Russel GB
doaj  

Report of the Commission on Dietary Supplement Labels

open access: yes, 1997
Final report of the Commission on Dietary Supplement Labels describing their activities and findings regarding the safety of dietary supplements, including sections on pertinent legislation, consumer use, labeling, and nutritional ...
Commission on Dietary Supplement Labels
core  

Evaluation of the Sodium Supply with Biochemical Analysis: Influence of the Amount of Sodium Chloride Fed on Sodium Excretion

open access: yes, 2000
Sodium deficiency has been associated with such reproduction disorders as poor conception, irregular oestrus cycle, genital catarrh, loss of appetite, decreased milk yield and licking. Forages are generally poor in sodium, and supplementation with sodium
Martig, J.   +4 more
core   +1 more source

Dietary Modelling to Explore the Impact of Potassium Chloride Replacement for Sodium in Bread for Adults with Chronic Kidney Disease

open access: yes, 2021
Food manufacturers are increasingly substituting potassium chloride (KCl) in food products so as to reduce the sodium chloride content. Bread and bread products are common staple foods in many Western households and are a target for recipe reformulation ...
Kelly Lambert   +2 more
core   +1 more source

Micro‐ and nanoplastics in gastrointestinal disorders: Mapping the translational gap between exposure, biomonitoring, and pathogenic mechanisms

open access: yesBMEMat, EarlyView.
This review highlights critical “translational gaps” in understanding micro‐ and nanoplastics impacts on gastrointestinal diseases, bridging exposure, detecting, and mechanistic toxicology. Abstract Micro‐ and nanoplastics (MNPs) have become pervasive environmental contaminants with increasing evidence linking them to adverse health outcomes.
Zhenli Diao   +3 more
wiley   +1 more source

Applications of Biomaterials in Separators for Secondary Batteries

open access: yesCarbon Energy, EarlyView.
In this review, biomaterial‐based separators are reviewed as sustainable alternatives to conventional polyolefin‐based separators. For 12 different natural polymers, spanning from Protista, Plantae, and Animalia, viable strategies for synthesizing biomass‐based separators are described.
Jongyoung Choi   +3 more
wiley   +1 more source

Dietary Sodium Levels for Young Turkeys

open access: yes, 1964
Sodium chloride has been recognized as an essential compound in poultry nutrition for a number of years. The sodium chloride requirements of the fowl may vary widely in response to environment and other factors, therefore reported experimental evidence ...
Kumpost, Henry E.
core  

Rice Consumption in the United States: New Evidence from Food Consumption Surveys, July 2005 [PDF]

open access: yes, 2005
Evidence from recent U.S. food consumption surveys provides new information on the distribution of rice consumption, the characteristics of rice consumers, and the diets of people who consume rice.

core  

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

open access: yesChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi   +4 more
wiley   +1 more source

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