Results 221 to 230 of about 1,170,166 (360)

Effects of saturated and unsaturated fats with vitamin E supplementation on the antioxidant status of broiler chicken tissues.

Acta Veterinaria Hungarica, 2000
Tibor Gaál, L. Wágner, F. Husvéth, H. Manilla, P. Vajdovich, N. Balogh, I. Lóth, Katalin Németh S.   +7 more
semanticscholar   +1 more source

Polyamine treatments: an effective strategy to improve crop yield and fruit colour and to preserve quality of ‘Mollar de Elche’ pomegranate fruit during storage at chilling temperatures

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno, Fernando Garrido‐Auñón, María E García‐Pastor, Fabián Guillén, Salvador Castillo, Daniel Valero, María Serrano   +6 more
wiley   +1 more source

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues. [PDF]

NPJ Sci Food
Park YS, Jeong S, Lee S.
europepmc   +1 more source

Efficiently Anti-Obesity Effects of Unsaturated Alginate Oligosaccharides (UAOS) in High-Fat Diet (HFD)-Fed Mice [PDF]

, 2019
Shangyong Li, Ningning He, Linna Wang
openalex   +1 more source

Photooxidation of 18‐Carbon Polyunsaturated Fatty Acids to Prepare Mono‐Hydroxylated Octadecanoids

Lipids, EarlyView.
We developed a fast and simple one‐step synthetic strategy to produce mono‐hydroxylated metabolites based on the photosensitized oxidation of 18‐carbon polyunsaturated fatty acids (PUFAs). This approach could likely be extended to other PUFAs, suggesting that photosensitized oxidation could be employed to rapidly prepare hydroperoxides from multiple ...
Johanna Revol‐Cavalier, Mats Hamberg, Craig E. Wheelock   +2 more
wiley   +1 more source

Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread. [PDF]

Foods
Gao R, Yan K, Xia J, Yang Z, Wang Z.
europepmc   +1 more source

Chemical Ionization Mass Spectrometry: Fundamental Principles, Diverse Applications, and the Latest Technological Frontiers

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt, Adriana Arigò, Giorgio Famiglini, Pierangela Palma, Achille Cappiello   +4 more
wiley   +1 more source

Nano Delivery Strategy Opens Effective Avenues for the Treatment of Colorectal Cancer

Medicine Bulletin, EarlyView.
ABSTRACT Colorectal cancer (CRC) presents significant therapeutic challenges because of chemoresistance, systemic toxicity, and the complexity of the tumor microenvironment (TME). Nanodrug delivery systems (NDDS) have emerged as versatile platforms capable of overcoming these limitations by enhancing tumor accumulation, improving pharmacokinetics, and ...
Qiurong Wei, Yunli Xu, Tianjiao Zhang, Shuyu Xu, Haonan Wang, Yuan Wang, Xinxin Xie, Xiaolong Liang   +7 more
wiley   +1 more source

Adapting the EAT-Lancet diet for West Africa: protein quality and micronutrient inadequacies improved through nutrient dense foods. [PDF]

Front Nutr
Sanders H, Alia DY, Lara-Arevalo J, Beal T, Drewnowski A.   +4 more
europepmc   +1 more source

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

, 2018
Miao Liu, Anna‐Maija Lampi, Per Ertbjerg   +2 more
openalex   +2 more sources