Results 181 to 190 of about 108,712 (325)
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Graphical Abstract of Factors Affecting the Saccharides Content of Fruits and Vegetables, for Analysis ABSTRACT This paper provides a decadal review of literature describing the analysis of simple saccharides and oligosaccharides in food by ion chromatography pulsed amperometric detection (IC/PAD) and ion chromatography mass spectrometry (IC/MS) as ...
Hans S. A. Yates +6 more
wiley +1 more source
Effects of oak acorn (Quercus infectoria) powder and wood vinegar on growth performance, intestinal morphology and cecal Clostridium perfringens population in broiler chickens. [PDF]
Poult SciOmrani MG +3 more
europepmc +1 more source
The purpose of the lessons is to teach about ocean acidification, its causes and impacts on marine life especially zooplankton, an essential part of marine food webs. Included in the materials is background information on ocean acidification.
Vicki Osis
core
Food Science &Nutrition, Volume 13, Issue 10, October 2025.The bioactive ingredients, pharmacological effects, food applications, and safety of Lycium barbarum. ABSTRACT Lycium barbarum is a plant that is a member of the Solanaceae family. Different tissues and organs from this plant are widely used in traditional Chinese medicine because of their abundant functional ingredients.
Mengfan Peng +4 more
wiley +1 more source
Novel Approach to Dressing Using Vinegar-Soaked Gauze and Grated Papaya in the Management of Pseudomonas-Infected Pressure Ulcers: A Case Report. [PDF]
CureusPatel PY, Rathod R.
europepmc +1 more source
On the utilization of wastes in saké-brewing for the vinegar-brewing
, 1937 鈴木 重一郎, 田中 清壽
openalex +2 more sources
Exploring New Species of Lactic Acid Bacteria in Fermented Foods: A Case Study of Zha‐Chili
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Recent novel LAB are primarily isolated from animal guts and fermented foods. Zha‐chili: a traditional Chinese fermented food as a novel LAB resource. The integration of metataxonomics, culturomics, genomics, high‐throughput methods, and artificial intelligence facilitates the discovery, detection, and characterization of novel LAB species.
Dingwu Qu +5 more
wiley +1 more source