Results 161 to 170 of about 135,123 (275)

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI‐TOF‐MS and 16S rDNA Sequencing

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Our results indicate that streptococci were predominant, particularly in the crust, and that Lacticaseibacillus paracasei/casei and Limosilactobacillus fermentum were the most common lactobacilli, with notable differences between SMC and LSMC samples. Furthermore, the presence of Streptococcus gallolyticus ssp. macedonicus and Str.
Ergün Ayanoğlu, Hakan Tavşanlı, Recep Cibik   +2 more
wiley   +1 more source

The Effect of Whey Peptides and Micronutrients on Improving Exercise Performance in Mice. [PDF]

Nutrients
Cheng Y, Wang C, Yang J, Wang Z, Xing H, Wu W, Yang T, Xian H, Wan S, Zhang D, Li N, Luo J, Luo Y, Yang W, An P.   +14 more
europepmc   +1 more source

Labeling Compliance of Dietary Supplements: An Observational Study in the Beni Mellal Khenifra Region

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
An evaluation of 403 dietary supplements marketed in the Beni Mellal–Khénifra region revealed widespread labeling non‐compliance (81.39%), with the highest rates observed in creatine‐ and amino acid–based products. Imported supplements were significantly less compliant than locally produced ones, emphasizing the need for stronger regulatory enforcement
Aziz Galman, Mourad Chikhaoui, Fahd A. Nasr, Mohamed Bouhrim, Mohammed Al‐zharani, Ashraf Ahmed Qurtam, Hassan A. Rudayni, Hassan Alahyane, Rachid Lotfi, Hind Belamgharia, Morad Kaddouri, Charaf Dlimi, Naoual Moulahid, Mohamed Reda Kachmar, Khalid Boutoial   +14 more
wiley   +1 more source

Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties. [PDF]

Foods
Czarniecka-Skubina E, Pielak M, Neffe-Skocińska K, Kajak-Siemaszko K, Karp-Paździerska S, Głuchowski A, Moczkowska-Wyrwisz M, Rosiak E, Rutkowska J, Antoniewska-Krzeska A, Zielińska D.   +10 more
europepmc   +1 more source

Fibre Type–Specific Proteomics Reveals Shared and Distinct Skeletal Muscle Adaptations to Resistance Training and Beta2‐Adrenergic Agonist

Journal of Cachexia, Sarcopenia and Muscle, Volume 17, Issue 1, February 2026.
ABSTRACT Background Skeletal muscle is essential for metabolic health and physical function. While resistance training promotes muscle hypertrophy, alternative therapeutic strategies are needed for individuals unable to engage in physical activity. Because beta2‐adrenergic stimulation induces muscle growth without mechanical load, we assessed muscle ...
Søren Jessen, Andrea Di Credico, Roger Moreno‐Justicia, Lukas Moesgaard, Anders Lemminger, Ben Stocks, Angela Di Baldassarre, Jens Bangsbo, Atul S. Deshmukh, Morten Hostrup   +9 more
wiley   +1 more source

Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation. [PDF]

Sci Rep
Mostafa HS.
europepmc   +1 more source

Nutritional approach in a growing Jack Russell terrier with gall bladder agenesis

Veterinary Record Case Reports, Volume 14, Issue 1, February 2026.
Abstract An asymptomatic male Jack Russell terrier diagnosed at the age of 18 weeks with congenital gall bladder agenesis, confirmed by computed tomography scan, after finding abnormally high values for liver enzymes in a routine blood count. Treatment with liver‐protective agents S‐adenosylmethionine and ursodeoxycholic acid was initiated. At 6 months
Tamara Seghers, Matthias Dennler, Brigitta Wichert, Annette Liesegang   +3 more
wiley   +1 more source

Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix. [PDF]

Gels
Liu Q, Yeboah GB, Wang S, Zhang H, Wu J, Wang Q, Cheng Y.   +6 more
europepmc   +1 more source

Yogurt Fortification With Lyophilized Liposomes Coencapsulating Vitamins D3 and B12: Physicochemical Characterization, Sensory Evaluation and Static In Vitro Digestion

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Liposomes are lipid‐based delivery systems of interest in pharmaceutical, food, and nutraceutical industries due to their ability to encapsulate bioactive compounds, such as vitamins, improving stability, solubility, and bioavailability. This study aimed to develop functional yogurt enriched with vitamins D3 and B12 by encapsulating these ...
Letícia S. Ferreira, Eduarda H. Luvizzotti, Marluci Ghiraldi, Matheus A. Chaves, Samantha C. Pinho   +4 more
wiley   +1 more source

Physicochemical, Rheological, and Sensory Properties of Organic Goat's and Cow's Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale. [PDF]

Foods
Szafrańska JO, Waraczewski R, Bartoń M, Wesołowska-Trojanowska M, Sołowiej BG.   +4 more
europepmc   +1 more source