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Subject : descriptive statistics Subject : lipids Subject : meat

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Academic Journal

Lipids from Roots of Cnidium dauricum.

Authors : Taraskina, A. S.¹ (AUTHOR); Dylenova, E. P.¹ (AUTHOR); Emelyanova, E. A.¹ (AUTHOR)

Subjects: *LIPIDS; *SATURATED fatty acids; *UNSATURATED fatty acids

Source: Chemistry of Natural Compounds. Mar2023, Vol. 59 Issue 2, p357-359. 3p.

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Academic Journal

Agricola

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Academic Journal

Education Full Text (H.W. Wilson)

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Academic Journal

Desaturation of sebaceous‐type saturated fatty acids through the SCD1 and the FADS2 pathways impacts lipid neosynthesis and inflammatory response in sebocytes in culture.

Authors : Flori, Enrica¹ (AUTHOR); Mastrofrancesco, Arianna¹ (AUTHOR); Ottaviani, Monica¹ (AUTHOR)

Subjects: *SATURATED fatty acids; *FATTY acid desaturase; *MONOUNSATURATED fatty acids

Source: Experimental Dermatology. Jun2023, Vol. 32 Issue 6, p808-821. 14p.

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Academic Journal

Applied Science & Technology Full Text (H.W. Wilson)

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Academic Journal

Synergizing meat Science and AI: Enhancing long-chain saturated fatty acids prediction.

Authors : Cui, Jiarui^1,2 (AUTHOR); Lv, Yu^1,3 (AUTHOR); Liu, Sijia³ (AUTHOR)

Subjects: *SATURATED fatty acids; *GENERATIVE adversarial networks; *ARTIFICIAL intelligence

Source: Computers & Electronics in Agriculture. Jun2024, Vol. 221, pN.PAG-N.PAG. 1p.

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Academic Journal

Education Full Text (H.W. Wilson)

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Academic Journal

Applied Science & Technology Full Text (H.W. Wilson)

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Academic Journal

Education Full Text (H.W. Wilson)

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Academic Journal

Improvement of serum lipid parameters in consumers of Mexican Wagyu-Cross beef: A randomized controlled trial.

Authors : Vela-Vásquez DA; Centro de Biotecnología Genómica, LBA, Instituto Poliécnico Nacional, Blvd del Maestro esq Elias Piña, Reynosa, México, 88710, Mexico.; Sifuentes-Rincón AM

Subjects: Lipids/Lipids/Lipids/*analysis ; Meat/Meat/Meat/*analysis; Adolescent

Source: Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2713-2726. Date of Electronic Publication: 2021 Apr 30.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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