Results 111 to 120 of about 11,455 (263)
Experimental Physiology, EarlyView.Abstract The aim of this systematic review and meta‐analysis was to evaluate comprehensively the therapeutic potential of Abelmoschus esculentus (okra) supplementation across the diabetes spectrum of key metabolic risk factors. A search was conducted in PubMed, Scopus, Web of Science, EMBASE and the Cochrane Library, up to 23 July 2025, to identify ...
Ali Jafari +7 more
wiley +1 more source
Musculoskeletal Care, Volume 24, Issue 3, September 2026.ABSTRACT Purpose Using experience‐based co‐design (EBCD) methodology, we aimed to co‐design and pilot a culturally adapted osteoporosis programme with older people from culturally and linguistically diverse (CALD) communities in Australia. Methods This three‐phased study was conducted in one of the most culturally diverse regions in Australia.
Clarice Tang +9 more
wiley +1 more source
British Journal of Health Psychology, Volume 31, Issue 3, September 2026.Abstract Introduction The Healthy Gut Diet Study (HGD) was a pilot randomized controlled trial aiming to prevent gestational diabetes mellitus (GDM) through a gut‐friendly diet from early to mid‐pregnancy (11–18 weeks' gestation). The intervention was co‐designed with women with a lived experience of GDM and incorporated behaviour change techniques to ...
Hannah O'Connor +4 more
wiley +1 more source
IIC - International Review of Intellectual Property and Competition Law, 2015 openaire +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6326-6336, 30 August 2026.Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta +6 more
wiley +1 more source
Incorporation of strawberry into yoghurt
, 2012 Yogurt has high nutritional value as source of calcium, protein, and provides the beneficial effects of living bacteria. Fruit preparations can be added to yogurt to create new products and combine the nutritional value of dairy and fruit matrices. Interactions of plant phenolics with proteins may lead to the formation of soluble or insoluble complexes.
Oliveira, Ana +4 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review. [PDF]
Int J Food SciFranklin NK, Robert N.
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6640-6647, 30 August 2026.Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca +6 more
wiley +1 more source