Results 281 to 290 of about 179,784 (402)

Effects of Addition of Magnesium, Tocopherol, and Cod Liver Oil to a Whole Milk Diet on Some Biochemical Constituents in Serum, Soft Tissue, and Bone of Calves

open access: bronze, 1961
B. A. Dehority   +11 more
openalex   +1 more source

Electrochemical Analysis Reveals the Chemiluminescence Processes of Coelenterazine to Deprotonated Coelenteramide

open access: yesElectroanalysis, Volume 37, Issue 8, August 2025.
Coelenterazine is the most common imidazopyrazinone‐based luciferin in marine organisms. The electrochemical main peaks of coelenterazine are observed at approximately around 0.12 and 0.62 Vs in the cyclic voltammetry curve. Theoretical analysis suggests that coelenterazine is converted to the coelenteramide around 0.12 V, and the coelenteramide is ...
Yoshihiro Ohmiya   +4 more
wiley   +1 more source

Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties

open access: yesFood Science &Nutrition, Volume 13, Issue 8, August 2025.
This study suggests that the incorporation of acorn flour at a concentration of 30% into cake batter may improve the nutritional and health benefits. Furthermore, CMC demonstrated a superior balance of the assessed technological properties, including hardness, springiness, volume, and porosity, in comparison to the other gums tested. ABSTRACT Cakes are
Mohsen Ebrahimi Hemmati Kaykha   +2 more
wiley   +1 more source

Synthesis of prenylquinones in chloroplasts [PDF]

open access: yes, 1985
Bentley R.   +34 more
core   +1 more source

Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties

open access: yesFood Science &Nutrition, Volume 13, Issue 8, August 2025.
In this study, in order to obtain almond kefir, a functional dairy product, almond inner skin was separated, dried and powdered in the first stage. In the second stage, milk was obtained from raw almonds and kefir was obtained by adding 1%, 3% and 5% powdered almond skin.
Ayşe Şahin, İlkay Buran, Ceren Akal
wiley   +1 more source

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