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    Effect of Planting Systems on the Physicochemical Properties and Bioactivities of Strawberry Polysaccharides by Qiuqiu Zhang, Renshuai Huang, Guangjing Chen, Fen Guo, Yan Hu

    Published 2025-01-01
    “…Thermal analysis indicated only minor differences in decomposition temperatures (approximately 225–226 °C) and thermal stability between the samples. However, GP-SP showed a higher enthalpy change (Δ<i>Hg</i> = 18.74 J/g) compared to EP-SP (13.93 J/g). …”
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  14. 854

    Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition by Sanja Ostojić, Darko Micić, Josipa Dukić, Iva Sabljak, Ayça Akyüz, Seda Ersus, Anet Režek Jambrak

    Published 2025-01-01
    “…The results obtained are valuable for sugar beet leaf industrial processing. A positive environmental impact is achieved by transforming the waste into high-value food additives.…”
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    Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour by Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim

    Published 2019-01-01
    “…The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). …”
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  17. 857

    Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria by Kun-Ho Seo, Eseul Kim, Hyunsook Kim

    Published 2025-06-01
    “…C57BL/6 J mice were hindlimb-immobilized for 2 weeks and fed a high-fat (HF) diet with G, W, WG, WD (W + D), or WDG for an additional 5 weeks. …”
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    Analysis of Nutritional Composition in 23 Kinds of Edible Fungi by Qiannan Yu, Meijuan Guo, Bin Zhang, Hao Wu, Yan Zhang, Lantian Zhang

    Published 2020-01-01
    “…All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. …”
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    Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

    Published 2025-01-01
    “…Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. …”
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