Showing 4,681 - 4,700 results of 19,887 for search '"S4C"', query time: 0.25s Refine Results
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    Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout st... by Shaghayegh Echresh, Behrooz Alizadeh Behbahani, Fereshteh Falah, Mohammad Noshad, Salam A. Ibrahim

    Published 2025-06-01
    “…The pH and acidity of the probiotic grape juices were kept constant during storage at 4 °C. At the end of the storage period, the juice containing 2 % probiotic and stored at 4 °C had the highest viable cells (7.92 log CFU/mL). …”
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    Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration by Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan

    Published 2023-01-01
    “…In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared at 42 °C for 5 h and stored for 28 days at 4 °C. The yogurts were evaluated for quality characteristics at different storage periods. …”
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    Drought before fire increases tree mortality after fire by C. Alina Cansler, Micah C. Wright, Phillip J. vanMantgem, Timothy M. Shearman, J. Morgan Varner, Sharon M. Hood

    Published 2024-12-01
    “…We assessed the crown scorch level expected to result in >50% probability of mortality under different CWD scenarios: observed CWD, CWD of +2, and +4°C warming scenarios. Increased climatic moisture stress amplified tree death, reducing the threshold that causes tree mortality across all conifers under +4°C warming, with more subtle and species‐specific reductions for the +2°C scenario. …”
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    Efecto del aceite esencial de orégano sobre el desempeño productivo de ponedoras y la estabilidad oxidativa de huevos enriquecidos con ácidos grasos poliinsaturados by R. E. Ortiz, G. Afanador, D. R. Vásquez, C. Ariza-Nieto

    Published 2017-01-01
    “…El AEO mostró potencial como antioxidante natural en la dieta de las ponedoras mejorando la estabilidad oxidativa de los huevos almacenados a 4°C hasta por 60 días.…”
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