Results 291 to 300 of about 137,594 (357)

Ultra‐Processed Foods Reduction Enhances Clinical Outcomes and Dietary Profiles in Patients With Gingivitis: Results From a Randomised Controlled Trial

Journal of Clinical Periodontology, Volume 53, Issue 1, Page 12-25, January 2026.
ABSTRACT Aim To evaluate the impact of ultra‐processed foods reduction advice (UPF‐RA) on gingivitis treatment and dietary patterns. Methods Young adults with gingivitis were randomly assigned to two groups. At baseline, test group participants received UPF‐RA.
Nicola Discepoli, Isabella De Rubertis, Giulia Tavella, Arianna Guazzelli, Styliani Konstantinidou, Barbara Paolini   +5 more
wiley   +1 more source

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]

Front Nutr
Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I.   +19 more
europepmc   +1 more source

Changes in Anthropometric Parameters Due to the Consumption of Full-Fat Sheep's Milk Yogurt Depending on Visceral Fat Area

Martina Gažarová
openalex   +2 more sources

Competition-Exclusion for Manganese Is Involved in Antifungal Activity of Two Lactic Acid Bacteria Against Various Dairy Spoilage Fungi. [PDF]

Microorganisms
Boulet C, Coton E, Rouget ML, Valence F, Mounier J.   +4 more
europepmc   +1 more source

Structural, physicochemical, and gel properties of Wencheng yam (<i>Dioscorea alata</i> L.) starch and its application for enhancing set-type yogurt properties. [PDF]

Food Chem X
Rashwan AK, Zhou F, El-Harairy A, Chen W.   +3 more
europepmc   +1 more source

Exploring the effects of high protein versus high fat snacks on satiety, gut hormones and insulin secretion in women with overweight and obesity: A randomized clinical trial. [PDF]

Obes Pillars
Al-Bayyari N, Alhameedy M, Omoush R, Ghazzawi H.   +3 more
europepmc   +1 more source

Effect of Encapsulated Bacteria Limosilactobacillus reuteri on the Physicochemical, Microbial, and Sensory Characteristics of Yogurt Produced from Sheep’s Milk

A. I. Atta, Haider I. Ali, Alaa Kareem Niamah   +2 more
openalex   +1 more source

Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains. [PDF]

Foods
Fu W, Kobayashi A, Yano H.
europepmc   +1 more source

Physicochemical, Antioxidant, Microbial, and Sensory Analysis of Buffalo Milk Stirred Yogurt Fortified With Cactus Pear (<i>Opuntia ficus indica</i>) Pulp. [PDF]

Food Sci Nutr
Siddique F, Arshad M, Khan RA, Ali MQ, Sidrah, Raza MS, Zubairi MN, Firdous N, Hussain A, Woldemariam HW.   +9 more
europepmc   +1 more source