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Differential Effects of .

Journal of neurogastroenterology and motility

Chen S, Ou Y, Zhao L, Li Y, Qiao Z, Hao Y, Ren F.
PMID: 30646486
J Neurogastroenterol Motil. 2019 Jan 31;25(1):148-158. doi: 10.5056/jnm17085.

BACKGROUND/AIMS: Probiotics are expected to confer benefits on patients with constipation, but how probiotics act on constipated patients with variable stool consistencies remains unclear. We investigated the effect of METHODS: Constipated patients meeting the Rome III criteria were divided...

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Chen S, Ou Y, Zhao L, et al. Differential Effects of . J Neurogastroenterol Motil. 2019;25(1):148-158doi: 10.5056/jnm17085.
Chen, S., Ou, Y., Zhao, L., Li, Y., Qiao, Z., Hao, Y., & Ren, F. (2019). Differential Effects of . Journal of neurogastroenterology and motility, 25(1), 148-158. https://doi.org/10.5056/jnm17085
Chen, Shanbin, et al. "Differential Effects of ." Journal of neurogastroenterology and motility vol. 25,1 (2019): 148-158. doi: https://doi.org/10.5056/jnm17085
Chen S, Ou Y, Zhao L, Li Y, Qiao Z, Hao Y, Ren F. Differential Effects of . J Neurogastroenterol Motil. 2019 Jan 31;25(1):148-158. doi: 10.5056/jnm17085. PMID: 30646486; PMCID: PMC6326197.
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The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives.

Circulation research

Avery EG, Bartolomaeus H, Maifeld A, Marko L, Wiig H, Wilck N, Rosshart SP, Forslund SK, Müller DN.
PMID: 33793332
Circ Res. 2021 Apr 02;128(7):934-950. doi: 10.1161/CIRCRESAHA.121.318065. Epub 2021 Apr 01.

The pathogenesis of hypertension is known to involve a diverse range of contributing factors including genetic, environmental, hormonal, hemodynamic and inflammatory forces, to name a few. There is mounting evidence to suggest that the gut microbiome plays an important...

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Avery EG, Bartolomaeus H, Maifeld A, et al. The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circ Res. 2021;128(7):934-950doi: 10.1161/CIRCRESAHA.121.318065.
Avery, E. G., Bartolomaeus, H., Maifeld, A., Marko, L., Wiig, H., Wilck, N., Rosshart, S. P., Forslund, S. K., & Müller, D. N. (2021). The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circulation research, 128(7), 934-950. https://doi.org/10.1161/CIRCRESAHA.121.318065
Avery, Ellen G, et al. "The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives." Circulation research vol. 128,7 (2021): 934-950. doi: https://doi.org/10.1161/CIRCRESAHA.121.318065
Avery EG, Bartolomaeus H, Maifeld A, Marko L, Wiig H, Wilck N, Rosshart SP, Forslund SK, Müller DN. The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circ Res. 2021 Apr 02;128(7):934-950. doi: 10.1161/CIRCRESAHA.121.318065. Epub 2021 Apr 01. PMID: 33793332.
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The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives.

Circulation research

Avery EG, Bartolomaeus H, Maifeld A, Marko L, Wiig H, Wilck N, Rosshart SP, Forslund SK, Müller DN.
PMID: 33793332
Circ Res. 2021 Apr 02;128(7):934-950. doi: 10.1161/CIRCRESAHA.121.318065. Epub 2021 Apr 01.

The pathogenesis of hypertension is known to involve a diverse range of contributing factors including genetic, environmental, hormonal, hemodynamic and inflammatory forces, to name a few. There is mounting evidence to suggest that the gut microbiome plays an important...

Cite
Avery EG, Bartolomaeus H, Maifeld A, et al. The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circ Res. 2021;128(7):934-950doi: 10.1161/CIRCRESAHA.121.318065.
Avery, E. G., Bartolomaeus, H., Maifeld, A., Marko, L., Wiig, H., Wilck, N., Rosshart, S. P., Forslund, S. K., & Müller, D. N. (2021). The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circulation research, 128(7), 934-950. https://doi.org/10.1161/CIRCRESAHA.121.318065
Avery, Ellen G, et al. "The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives." Circulation research vol. 128,7 (2021): 934-950. doi: https://doi.org/10.1161/CIRCRESAHA.121.318065
Avery EG, Bartolomaeus H, Maifeld A, Marko L, Wiig H, Wilck N, Rosshart SP, Forslund SK, Müller DN. The Gut Microbiome in Hypertension: Recent Advances and Future Perspectives. Circ Res. 2021 Apr 02;128(7):934-950. doi: 10.1161/CIRCRESAHA.121.318065. Epub 2021 Apr 01. PMID: 33793332.
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The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids.

Animals : an open access journal from MDPI

Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A.
PMID: 32353993
Animals (Basel). 2020 Apr 28;10(5). doi: 10.3390/ani10050766.

We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and...

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Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, et al. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals (Basel). 2020;10(5)doi: 10.3390/ani10050766.
Guzmán, J. L., Delgado-Pertíñez, M., Beriáin, M. J., Pino, R., Zarazaga, L. �. �., & Horcada, A. (2020). The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals : an open access journal from MDPI, 10(5), . https://doi.org/10.3390/ani10050766
Guzmán, José Luis, et al. "The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids." Animals : an open access journal from MDPI vol. 10,5 (2020). doi: https://doi.org/10.3390/ani10050766
Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals (Basel). 2020 Apr 28;10(5). doi: 10.3390/ani10050766. PMID: 32353993; PMCID: PMC7278456.
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Effect of n-Caproate Concentration on Chain Elongation and Competing Processes.

ACS sustainable chemistry & engineering

Roghair M, Liu Y, Adiatma JC, Weusthuis RA, Bruins ME, Buisman CJN, Strik DPBTB.
PMID: 29910994
ACS Sustain Chem Eng. 2018 Jun 04;6(6):7499-7506. doi: 10.1021/acssuschemeng.8b00200. Epub 2018 Apr 17.

Chain elongation is an open-culture fermentation process that facilitates conversion of organic residues with an additional electron donor, such as ethanol, into valuable n-caproate. Open-culture processes are catalyzed by an undefined consortium of microorganisms which typically also bring undesired...

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Roghair M, Liu Y, Adiatma JC, et al. Effect of n-Caproate Concentration on Chain Elongation and Competing Processes. ACS Sustain Chem Eng. 2018;6(6):7499-7506doi: 10.1021/acssuschemeng.8b00200.
Roghair, M., Liu, Y., Adiatma, J. C., Weusthuis, R. A., Bruins, M. E., Buisman, C. J. N., & Strik, D. P. B. T. B. (2018). Effect of n-Caproate Concentration on Chain Elongation and Competing Processes. ACS sustainable chemistry & engineering, 6(6), 7499-7506. https://doi.org/10.1021/acssuschemeng.8b00200
Roghair, Mark, et al. "Effect of n-Caproate Concentration on Chain Elongation and Competing Processes." ACS sustainable chemistry & engineering vol. 6,6 (2018): 7499-7506. doi: https://doi.org/10.1021/acssuschemeng.8b00200
Roghair M, Liu Y, Adiatma JC, Weusthuis RA, Bruins ME, Buisman CJN, Strik DPBTB. Effect of n-Caproate Concentration on Chain Elongation and Competing Processes. ACS Sustain Chem Eng. 2018 Jun 04;6(6):7499-7506. doi: 10.1021/acssuschemeng.8b00200. Epub 2018 Apr 17. PMID: 29910994; PMCID: PMC5997465.
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Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS).

Journal of food science and technology

Somkuwar RG, Sharma AK, Kambale N, Banerjee K, Bhange MA, Oulkar DP.
PMID: 32123433
J Food Sci Technol. 2020 Mar;57(3):1119-1130. doi: 10.1007/s13197-019-04147-0. Epub 2019 Nov 09.

The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for...

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Somkuwar RG, Sharma AK, Kambale N, et al. Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS). J Food Sci Technol. 2019;57(3):1119-1130doi: 10.1007/s13197-019-04147-0.
Somkuwar, R. G., Sharma, A. K., Kambale, N., Banerjee, K., Bhange, M. A., & Oulkar, D. P. (2020). Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS). Journal of food science and technology, 57(3), 1119-1130. https://doi.org/10.1007/s13197-019-04147-0
Somkuwar, R G, et al. "Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS)." Journal of food science and technology vol. 57,3 (2020): 1119-1130. doi: https://doi.org/10.1007/s13197-019-04147-0
Somkuwar RG, Sharma AK, Kambale N, Banerjee K, Bhange MA, Oulkar DP. Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS). J Food Sci Technol. 2020 Mar;57(3):1119-1130. doi: 10.1007/s13197-019-04147-0. Epub 2019 Nov 09. PMID: 32123433; PMCID: PMC7026314.
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Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet.

Food science & nutrition

Luo Y, Wang B, Liu C, Su R, Hou Y, Yao D, Zhao L, Su L, Jin Y.
PMID: 31572572
Food Sci Nutr. 2019 Aug 02;7(9):2796-2805. doi: 10.1002/fsn3.1039. eCollection 2019 Sep.

The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two...

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Luo Y, Wang B, Liu C, et al. Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. Food Sci Nutr. 2019;7(9):2796-2805doi: 10.1002/fsn3.1039.
Luo, Y., Wang, B., Liu, C., Su, R., Hou, Y., Yao, D., Zhao, L., Su, L., & Jin, Y. (2019). Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. Food science & nutrition, 7(9), 2796-2805. https://doi.org/10.1002/fsn3.1039
Luo, Yulong, et al. "Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet." Food science & nutrition vol. 7,9 (2019): 2796-2805. doi: https://doi.org/10.1002/fsn3.1039
Luo Y, Wang B, Liu C, Su R, Hou Y, Yao D, Zhao L, Su L, Jin Y. Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. Food Sci Nutr. 2019 Aug 02;7(9):2796-2805. doi: 10.1002/fsn3.1039. eCollection 2019 Sep. PMID: 31572572; PMCID: PMC6766570.
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Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content.

Animals : an open access journal from MDPI

Cabiddu A, Delgadillo-Puga C, Decandia M, Molle AG.
PMID: 31597393
Animals (Basel). 2019 Oct 08;9(10). doi: 10.3390/ani9100771.

Dairy products from grazing ruminant have numerous positive effects on human health thanks to their higher content essential fatty acids, vitamins, and polyphenols. Compared to livestock fed a conventional maize silage- and/or grain-based diet, grass-fed livestock produce milk with...

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Cabiddu A, Delgadillo-Puga C, Decandia M, et al. Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content. Animals (Basel). 2019;9(10)doi: 10.3390/ani9100771.
Cabiddu, A., Delgadillo-Puga, C., Decandia, M., & Molle, A. G. (2019). Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content. Animals : an open access journal from MDPI, 9(10), . https://doi.org/10.3390/ani9100771
Cabiddu, Andrea, et al. "Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content." Animals : an open access journal from MDPI vol. 9,10 (2019). doi: https://doi.org/10.3390/ani9100771
Cabiddu A, Delgadillo-Puga C, Decandia M, Molle AG. Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content. Animals (Basel). 2019 Oct 08;9(10). doi: 10.3390/ani9100771. PMID: 31597393; PMCID: PMC6826634.
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Showing 1 to 8 of 8 entries