Results 181 to 190 of about 11,455 (263)

Acceptability of minitablets in soft food. A randomised cross-over study in children. [PDF]

Front Pharmacol
Duncan JC, Page R, Clark J, Seddon G, Slater J, Gill A, Dliso S, Ohia U, Skoutelis N, Wagner-Hattler L, Baumgartner A, Sprunk A, Kühl P, Bracken L.   +13 more
europepmc   +1 more source

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

The Slovenian Nutrition Guidelines 2025: A Comparison with the Prior Slovenian FBDG, Dietary Intake, and the EAT-Lancet Diet. [PDF]

Foods
Fidler Mis N, Jakše B, Fras Z.
europepmc   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Knowledge attitudes and practices regarding the use of prebiotics and probiotics for respiratory infections among Saudi healthcare students. [PDF]

Sci Rep
Aldabayan YS, Bano R, Huwaikem M, Al-Hashim S.   +3 more
europepmc   +1 more source

Principles of Food Safety and Toxicological Risk Assessment: Refining Hazards, Risk Management Communication, and Common Misconceptions

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Toxicology has evolved into a robust scientific discipline since the 16th century when Paracelsus, the “Father of Toxicology,” established the basic yet fundamental principle that “the dose makes the poison.” Toxicology is often first associated with the chemical and pharmaceutical industries; however, it plays an equally relevant role in ...
Kenneth S. Rivera‐González, Jay S. Petrick, Christine M. Crincoli, Matthew D. Teegarden, Paul R. Hanlon   +4 more
wiley   +1 more source

A Review on the Molecular Dynamics of Enterotype <i>Bacteroides</i> 2 in Relation to Inflammatory Bowel Disease. [PDF]

Int J Mol Sci
Nguyen TM, Velde AAT.
europepmc   +1 more source

Wheat Bran‐Derived Carbohydrates as Functional Food Ingredients: Extraction and Evaluation of Prebiotic Potential

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Wheat bran (WB) is a rich source of non‐starch polysaccharides, particularly arabinoxylans, which can be valorized into functional food ingredients with potential prebiotic properties. This study investigated the extraction of carbohydrates from WB using ultrasonic and hydrothermal treatments and evaluated their technological and functional ...
Débora Regina Magro, Maria Eduarda Cordeiro Silva, Deisy Alessandra Drunkler, Flavio Dias Ferreira, Eliane Colla   +4 more
wiley   +1 more source

Profile of Brazilian Chia Consumers: Knowledge of Health Benefits and Recipes for Consumption. [PDF]

Plant Foods Hum Nutr
Delvizio J, Zago L, Brito FO, de Jesus Santos Moura M, Dos Santos Barbosa Brito F, Beres C, Miyahira RF.   +6 more
europepmc   +1 more source