The relationship between post-thaw sperm quality parameters and blastocyst production following Intracytoplasmic Sperm Injection (ICSI) of in vitro-matured equine oocytes [0.03%]
一套马体外成熟卵母细胞行卵胞浆内单精子注射(ICSI)后的囊胚生产与解冻后精子质量参数关系的研究
Camilo Hernández-Avilés,Luisa Ramírez-Agámez,Charles C Love
Camilo Hernández-Avilés
In vitro production of equine embryos by Intracytoplasmic Sperm Injection (ICSI) is commonly utilized to maximize the availability of stallion sperm, particularly from stallions with limited semen supply. The relationship between standard m...
Use of Limonium vulgare Mill. and Stevia in Rice Pudding Production and Determination of Quality Parameters During Storage [0.03%]
Limonium vulgare Mill.和Stevia在制作米饭布丁中的应用及其贮藏过程中质量参数的测定
Fadime Seyrekoğlu,Sultan Acun,Aslı Yildirim Vardin et al.
Fadime Seyrekoğlu et al.
In recent times, the increasing prevalence of health problems such as obesity, hypertension, and diabetes has led consumers to seek healthier food options. There has been a growing trend toward natural alternative foods for healthy eating. ...
Comprehensive Analysis of Storage Stability of Hong-Jam Under Various Conditions: Correlation Between Lipid Oxidation Factors and Alternative Quality Parameters [0.03%]
香港 jam 在不同贮藏条件下的稳定性分析：氧化因素与替代质量指标间的相关性研究
Min-Seok Kim,Sang-Jin Ye,Ji-Hwan Roh et al.
Min-Seok Kim et al.
Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying t...
Chemometric Tools Associated with Quality Parameters for Evaluation of Mauritia flexuosa L.f. Oil in the State of Pará (Brazil) [0.03%]
与质量参数相关的化学计量工具评估巴西帕州的Mauritia flexuosa L.f.油
Braian Saimon Frota da Silva,Nelson Rosa Ferreira,Fábio Dos Santos Gil et al.
Braian Saimon Frota da Silva et al.
Mauritia flexuosa L.f. oil has high added value due to its antioxidant activity. This study evaluated the quality of 50 samples from eight regions of Pará, using analytical and chemometric methods. Total carotenoids, polyphenols, flavonoid...
The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life [0.03%]
特级初榨橄榄油(EVOO)-胶体珠的质地属性及其在珠货架期内作为保存液的Bosana EVOO品质参数研究
Maria Grazia Farbo,Elisabetta Avitabile,Costantino Fadda et al.
Maria Grazia Farbo et al.
The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocoll...
Effects of a Biobased Antioxidant Gel on Meat Shelf-Life: Oxidative Stability and Color as Quality Parameters [0.03%]
基于生物的抗氧化凝胶对肉货架寿命的影响：氧化稳定性和颜色作为质量参数的影响
Olimpia Pitirollo,Edmondo Messinese,Maria Grimaldi et al.
Olimpia Pitirollo et al.
Oxidative stress is one of the main factors affecting food stability; therefore, antioxidant additives are generally used as food supplements for shelf-life improvement. In this work, the use of an antioxidant gel based on natural polysacch...
Evaluation of quality parameters, physicochemical and bioactive properties of licuri oil (Syagrus coronata) [0.03%]
评价巴西扇尾葵油的质量参数、物理化学性质和生物活性特性
Gabriel Sthefano Lourenço Pereira,Patrícia Tonon de Souza,Grace Kelly Mizuno Flozino et al.
Gabriel Sthefano Lourenço Pereira et al.
This study aimed to conduct a comprehensive analysis of licuri (Syagrus coronata) oil, exploring its composition, quality parameters, bioactive profile, and physicochemical properties. Licuri oil was extracted by cold pressing from mature f...
Evaluation of Different Drying Methods on the Quality Parameters of Acanthopanax senticosus Fruits [0.03%]
不同干燥方法对刺五加果实品质参数的影响评价
Chunbo Zhao,Zhiqiang He,Xiaoqian Song et al.
Chunbo Zhao et al.
Acanthopanax senticosus (Rupr. and Maxim.; AS) fruit, an underutilized byproduct, possesses significant bioactive potential, yet its quality is highly influenced by drying methods. This study systematically evaluated the effects of five dry...
Changes in the Quality Parameters and Antimicrobial Activity of Ozonated Virgin and Pomace Olive Oils Under Different Storage Conditions [0.03%]
不同贮藏条件下优质初榨橄榄油和果渣橄榄油的品质参数及抗菌活性的变化
Paula Dominguez Lacueva,Paula Corella Guillamón,María J Cantalejo Díez
Paula Dominguez Lacueva
Ozonated olive oils have emerged as a promising alternative for natural antimicrobial agents in the food industry due to their potential to inhibit microbial growth. However, the stability and effectiveness of these oils under different sto...
耗时 0.43166 秒，为您在
48206918
条记录里面共找到 787 篇文章 [XML]