Probiotics and prebiotics as functional food ingredients

Case report: Xanthogranulomatous pyelonephritis masquerading as cystic renal cell carcinoma.

British journal of biomedical science·2020

Oil uptake properties of fried batters from rice flour.

Journal of agricultural and food chemistry·1999

Employed Mexican women as mothers and partners: valued, empowered and overloaded.

Journal of advanced nursing·1996

Effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds.

Die Nahrung·2004

Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd).

Die Nahrung·2004

Preparation and functional properties of extracts from bee bread.

Die Nahrung·2004

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.

Die Nahrung·2004

Metabolic activities of Lactobacillus spp. strains isolated from kefir.

Die Nahrung·2004

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum).

Die Nahrung·2004

Hunger pain and its reduction; qualitative insight from people with schizophrenia on semaglutide.

International journal of qualitative studies on health and well-being·2026

From Gut to Brain: Probiotics as an Emerging Adjunctive Strategy for Insomnia and Sleep Disturbances.

Nature and science of sleep·2026

Correction: Protective effects of berberine-loaded chitosan/solid lipid nanoparticles in streptozotocin-induced gestational diabetes mellitus rats.

Experimental biology and medicine (Maywood, N.J.)·2026

Laboratory-Analyzed Nutrient Values Diverge from Database Estimates in Research-Specific Diets (Notably for Protein, Iron, Sodium).

Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems·2026

Polysaccharides from Elsholtzia rugulosa: structural characteristics and treating functional dyspepsia via gut microbiome in conjunction with targeting the PI3K/Akt/cGMP-PKG pathways.

Frontiers in nutrition·2026

Safety, accuracy, empathy, reliability, and readability of large language model chatbot responses to public-facing vegetarian and vegan nutrition advice questions: a cross-sectional comparative study.

Frontiers in public health·2026

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Probiotics and prebiotics as functional food ingredients

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Case report: Xanthogranulomatous pyelonephritis masquerading as cystic renal cell carcinoma.

Oil uptake properties of fried batters from rice flour.

Employed Mexican women as mothers and partners: valued, empowered and overloaded.

Effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds.

Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd).

Preparation and functional properties of extracts from bee bread.

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.

Metabolic activities of Lactobacillus spp. strains isolated from kefir.

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum).

Hunger pain and its reduction; qualitative insight from people with schizophrenia on semaglutide.

From Gut to Brain: Probiotics as an Emerging Adjunctive Strategy for Insomnia and Sleep Disturbances.

Correction: Protective effects of berberine-loaded chitosan/solid lipid nanoparticles in streptozotocin-induced gestational diabetes mellitus rats.

Laboratory-Analyzed Nutrient Values Diverge from Database Estimates in Research-Specific Diets (Notably for Protein, Iron, Sodium).

Polysaccharides from Elsholtzia rugulosa: structural characteristics and treating functional dyspepsia via gut microbiome in conjunction with targeting the PI3K/Akt/cGMP-PKG pathways.

Safety, accuracy, empathy, reliability, and readability of large language model chatbot responses to public-facing vegetarian and vegan nutrition advice questions: a cross-sectional comparative study.

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Probiotics and prebiotics as functional food ingredients

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