Showing results (81-90 of 6,569) with videos related to

Sort By:
Pageof 657
Food Science & Nutrition|October 14, 2021
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A reviewLili Zhang, Zhilin Hao, Chao Zhao, et al.
Food Science & Nutrition|October 14, 2021
Female infertility and herbal medicine: An overview of the new findingsMohsen Akbaribazm, Nader Goodarzi, Mohsen Rahimi
Food Science & Nutrition|November 11, 2021
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spiritLili Zhao, Shili Ruan, Xiangke Yang, et al.
Food Science & Nutrition|November 11, 2021
Effects of total mixed ration with various silage on growth performance, serum parameters, ruminal fermentation, and bacteria community profile in beef cattleXia Zhang, Hucheng Wang, Xusheng Guo
Food Science & Nutrition|November 11, 2021
Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different dietsPedro Luis Castro, Laura Rincón, Blanca Álvarez, et al.
Food Science & Nutrition|November 11, 2021
Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID-19 pandemic: Strengths, weaknesses, opportunities, and threats analysisFatemeh Mohammadi-Nasrabadi, Azizollaah Zargaraan, Yeganeh Salmani, et al.
Food Science & Nutrition|November 11, 2021
Effect of protein and carbohydrate distribution among meals on quality of life, sleep quality, inflammation, and oxidative stress in patients with type 2 diabetes: A single-blinded randomized controlled trialFatemeh Nouripour, Zohreh Mazloom, Mohammad Fararouei, et al.
Food Science & Nutrition|November 11, 2021
Yogurt fortified with omega-3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical propertiesKhadijeh Almasi, Seyedeh Sara Esnaashari, Masood Khosravani, et al.
Food Science & Nutrition|November 11, 2021
Mammary tissue proteomics in a pig model indicates that dietary valine supplementation increases milk fat content via increased de novo synthesis of fatty acidLong Che, Mengmeng Xu, Kaiguo Gao, et al.
Food Science & Nutrition|November 11, 2021
Food neophobia and intervention of university students in ChinaHua Tian, Jie Chen
Pageof 657