Papers mentioning bagel or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The <i>Bacillus</i> strain GB03, the first representative of a group of plant growth-promoting rhizobacteria, now designated <i>Bacillus velezensis</i>, was isolated as <i>Bacillus... Read full abstract on PubMed →
Dairy products from unpasteurized milk produced using traditional production methods may contain many groups of microorganisms, including <i>Staphylococcus aureus</i> and <i>Lister... Read full abstract on PubMed →
Yellow peas (YPs) are a promising source of sustainable plant proteins however, characteristic off-flavors limit consumer acceptance and hinder their use as value-added food ingred... Read full abstract on PubMed →
Supportive robots that can be deployed in our homes will need to be understandable, operable, and teachable by non-expert users. This calls for an intuitive Human-Robot Interaction... Read full abstract on PubMed →
<h4>Introduction</h4>The genus <i>Streptomyces</i> is renowned for its prolific production of bioactive compounds, including antibiotics and secondary metabolites with pharmaceutic... Read full abstract on PubMed →
<h4>Introduction</h4>Endophytic <i>Streptomyces</i> play a crucial role in plant-microbe interactions, often exhibiting beneficial biological activities, including the production o... Read full abstract on PubMed →
<i>Lactiplantibacillus</i> species have been historically used for food applications. Although several species are regarded as safe according to their regulatory status, the safety... Read full abstract on PubMed →
Gamma-aminobutyric acid (GABA) is a non-protein amino acid distributed in nature by different types of organisms and microorganisms. GABA has been widely studied for its different... Read full abstract on PubMed →
Gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) can be used as starters in the development of GABA-enriched functional fermented foods. In this work, four GABA-... Read full abstract on PubMed →
<h4>Background</h4>To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rol... Read full abstract on PubMed →
BACKGROUND: Type 2 diabetes (T2D) incidence continues to rise. Although increasing dietary fiber intake is an established strategy for improved glycemic control, most adults consum... Read full abstract on PubMed →
OBJECTIVE: Egg consumption is often discouraged due to cholesterol content; however, recent studies have not demonstrated a clear adverse influence of eggs on blood lipids. Further... Read full abstract on PubMed →
OBJECTIVE: To evaluate the effects of an egg breakfast on lunchtime energy intake in children (age 4-6 years) and adolescents (age 14-17 years). METHODS: In 2 randomized crossover... Read full abstract on PubMed →
UNLABELLED: Bakery products containing flaxseed, a rich source of alpha linolenic acid (ALA), may provide health benefits. However, the effect of adding flaxseed, especially in the... Read full abstract on PubMed →
We hypothesized that consuming eggs for breakfast would significantly lower postprandial satiety and energy intake throughout the day. Using a crossover design, 21 men, 20 to 70 ye... Read full abstract on PubMed →
Quantitative analysis of food structure is commonly obtained by image analysis of a small portion of the material that may not be the representative of the whole sample. In order t... Read full abstract on PubMed →
OBJECTIVE: To test the hypotheses that an egg breakfast, in contrast to a bagel breakfast matched for energy density and total energy, would enhance weight loss in overweight and o... Read full abstract on PubMed →
Regular fruit consumption lowers the risk of cardiovascular diseases and certain cancers, which has been attributed in part to fruit-derived antioxidant flavonoids. However, flavon... Read full abstract on PubMed →
<h4>Background</h4>Amyotrophic lateral sclerosis (ALS) is a fatal neurodegenerative disorder with unknown etiology. The absence of reliable biochemical and imaging markers often de... Read full abstract on PubMed →
The stability of collagen, the most abundant protein in humans and many animals, is related to the hydroxylation of L-proline, a post-translational modification occurring at carbon... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.