Genetic Analyses of Mungbean [<i>Vigna radiata</i> (L.) Wilczek] Breeding Traits for Selecting Superior Genotype(s) Using Multivariate and Multi-Traits Indexing Approaches by Mohammad Golam Azam, Mohammad Amir Hossain, Umakanta Sarker, A. K. M. Mahabubul Alam, Ramakrishnan M. Nair, Rajib Roychowdhury, Sezai Ercisli, Kirill S. Golokhvast

“…It has the potential to enhance livelihoods due to its palatability, nutritional content, and digestibility. …”
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Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi by Mary W. Muroki, Lydiah M. Waswa, Robert Fungo, Robert Fungo, Andrew Kabwama, Symon M. Mahungu

“…The common bean is however not palatable in its raw state and requires cooking before consumption. …”
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Diphtheria Remains a Threat to the Health System Even in the Era of Vaccination: A Cross-sectional Observational Study from Karnataka, India by Laxmi Kamath, L Ramitha, Vinod Ratageri

“…On follow-up, 5 (27.7%) developed palatal palsy among which three had associated polyneuropathy; all these children recovered with only supportive care. …”
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Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice by Yuko Yamase, Hai Huang, Yoshihiro Mitoh, Masahiko Egusa, Takuya Miyawaki, Ryusuke Yoshida

“…<span style="font-variant: small-caps;">l</span>-lactic acid may have some palatable taste in addition to sour taste.…”
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Effects of 405-, 532-, 650-, and 940-nm wavelengths of low-level laser therapies on orthodontic tooth movement in rats by Hasibe Baser Keklikci, Ahmet Yagci, Arzu Hanim Yay, Ozge Goktepe

“…The lasers were performed for 3 min on each surface (buccal, palatal, mesial), totally 9 min (total dose 54 J/cm2). …”
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Characteristics of the carcass and quality of meat of male and female calves with different high-grain diets in confinement by Jonatas Cattelam, Flânia Mônego Argenta, Dari Celestino Alves Filho, Ivan Luiz Brondani, Paulo Santana Pacheco, Rangel Fernades Pacheco, Andrei Retamoso Mayer, Leonel da Silva Rodrigues, Patrícia Machado Martini, John Lenon Klein

“…The tenderness (5.15 points) and palatability (5.46 points) of rice-fed animals werelower than those of animals fed white oats (5.73 and 6.40 points, respectively) or corn (6.04 and 6.45 points, respectively). …”
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Naturally produced lovastatin modifies the histology and proteome profile of goat skeletal muscle by Teik Kee Leo, Sani Garba, Danmaigoro Abubakar, Awis Qurni Sazili, Su, Candyrine Chui Len, Mohammad Faseleh Jahromi, Yong Meng Goh, Ron Ronimus, Stefan Muetzel, Juan Boo Liang

“…We have reported that supplementation of naturally produced lovastatin reduced methane emissions in goats without adversely affecting rumen fermentation and animal performance, except that at higher level, lovastatin can have a negative effect on the palatability of the formulated diet. As statins are associated with the development of muscle-related adverse effects at higher than recommended therapeutic doses, this study was conducted to examine the effects of lovastatin on the histology and proteome profile of goat skeletal muscle. …”
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Influence of soy lecithin and sodium caseinate on the stability and in vitro bioaccessibility of lycopene nanodispersion by Yussof, Nor Shariffa, Tan, Chin Ping, Tan, Tai Boon, Utra, Uthumporn, Ramli, Muhammad Ezzudin

“…Research background: Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailability in the body. …”

Effects of uv protectants and phagostimulants on the effectiveness of spray dry formulations of Spodoptera litura nucleopolyhedrovirus by Ithnin, Nazli Huda

“…Based on this study, Tinopal LPW is a promising UV protectant for Spodoptera litura NPV, and the plant extracts of cabbage, sweet potato and pegaga could enhance the palatability of the formulation.…”
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Production of mannanase from palm kernel cake by Bacillus subtilis ATCC 11774 and purification using aqueuos two-phase systems by Mahamad Norizan, Nor Amalina

“…However, PKC is normally not being used as a 100% feed especially in poultry, fish and other monogastric animals due to its low protein digestibility, high fibrous, poor texture, low palatability and gritty nature. The use of multi-carbohydrase enzymes, especially mannanase, would overcome these problems because mannan contributes the large portion of PKC. …”
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Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung M... by Anis Jauharah, M. Z., Wan Rosli, W. I., Daniel Robert, S

“…In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability. || Pelbagai jenis ramuan yang kaya serat secara semula jadi ditambah ke dalam produk makanan berasaskan bakeri untuk meningkatkan kandungan serat dan untuk tujuan promosi kesihatan. …”
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Integrated Analysis of the Transcriptome and Metabolome Revealed Candidate Genes Involved in GA₃-Induced Dormancy Release in <i>Leymus chinensis</i> Seeds by Bing Li, Pan Zhang, Fengdan Wang, Ran Li, Jian Liu, Qiannan Wang, Wei Liu, Bo Wang, Guofu Hu

“…<i>Leymus chinensis</i> is a perennial forage grass that has good palatability, high yield and high feed value, but seed dormancy is a major problem limiting the widespread cultivation of <i>L. chinensis</i>. …”
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Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study by Bo Gao, Bo Gao, Shaowu Hu, Liquan Jing, Yunxia Wang, Jianguo Zhu, Kai Wang, Hongyang Li, Xingxing Sun, Yulong Wang, Lianxin Yang

“…Markedly, eCO2 increased peak viscosity (+ 2.9%) and minimum viscosity (+ 3.8%) but decreased setback (−96.1%) of powder rice and increased the appearance (+ 4.5%), stickiness (+ 3.5%) and balance degree (+ 4.8%) of cooked rice, while decreasing the hardness (−6.7%), resulting in better palatability (+ 4.0%). Further, eCO2 significantly decreased the concentrations of protein, Ca, S, and Cu by 5.3, 4.7, 2.2, and 9.6%, respectively, but increased K concentration by 3.9%. …”
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Cone beam computed tomography analysis of the root and canal morphology of the maxillary second molars in a Hail province of the Saudi population by Ahmed A. Madfa, Moazzy I. Almansour, Saad M. Al-Zubaidi, Albandari H. Alghurayes, Safanah D. AlDAkhayel, Fatemah I. Alzoori, Taif F. Alshammari, Abrar M. Aldakhil

“…The prevalence of Vertucci type I canal configurations was found to be higher in the distobuccal root (99.4%) and palatal root (98.2%) of maxillary second molars. Conclusions: Significant variations in root canal anatomy were observed within the Saudi population. …”
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Dietary adaptation for weight loss maintenance at Yale (DAWLY): Protocol and predictions for a randomized controlled trial by Xi Fang, Xi Fang, Xue Davis, Xue Davis, Kyle D. Flack, Chavonn Duncan, Chavonn Duncan, Fangyong Li, Marney White, Marney White, Carlos Grilo, Dana M. Small, Dana M. Small

“…Following a baseline evaluation of diet, metabolic health, adiposity, and brain response to a palatable an energy dense food, participants in both groups underwent a 4-month behavioral weight loss intervention (LEARN®) followed by a 1-year maintenance period. …”
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Allergic Reactions to Current Available COVID-19 Vaccinations: Pathophysiology, Causality, and Therapeutic Considerations by Nicholas G. Kounis, Ioanna Koniari, Cesare de Gregorio, Dimitris Velissaris, Konstantinos Petalas, Aikaterini Brinia, Stelios F. Assimakopoulos, Christos Gogos, Sophia N. Kouni, George N. Kounis, GianFranco Calogiuri, Ming-Yow Hung

“…Reactions are more often caused by inert substances, called excipients, which are added to vaccines to improve stability and absorption, increase solubility, influence palatability, or create a distinctive appearance, and not by the active vaccine itself. …”
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Decision-Making Processes Related to Perseveration Are Indirectly Associated With Weight Status in Children Through Laboratory-Assessed Energy Intake by Bari A. Fuchs, Nicole J. Roberts, Shana Adise, Alaina L. Pearce, Charles F. Geier, Corey White, Zita Oravecz, Kathleen L. Keller, Kathleen L. Keller

“…Food intake was measured with three paradigms: (1) a standard ad libitum meal, (2) an eating in the absence of hunger (EAH) protocol, and (3) a palatable buffet meal. Individual differences related to decision-making processes during the HDT were quantified with a reinforcement learning model. …”
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Effects of Compound Salt Concentration on Growth, Physiological and Nutritional Value of Hydroponic Forage Wheat by Yan Ma, Jiao Wang, Yu Sun, Yu Dong, Hongyu Cai, Imtiaz Hussain Raja, Tongjun Guo, Sujiang Zhang

“…(1) Background: Hydroponic forage plays an increasingly important role in animal breeding during winter and spring in arid and cold regions due to its rich nutrient and good palatability. In the present study, the profiles of growth, physiological indexes, nutritional value and in vitro degradation of hydroponic forage cultivated with different salt concentration were evaluated. (2) Methods: The compound salt was extracted from soil surrounding the Tarim River Basin, and five compound salt solution treatment groups (three replicates each) with concentrations of 0%, 0.4%, 0.8%, 1.2% and 1.6% were prepared. …”
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HIGH OLEIC SUNFLOWER OIL DECREASES ENDOGENOUS BIOSYNTHESIS OF ENERGY FATTY ACIDS AND INCREASES ENDOGENOUS BIOSYNTHESIS OF ω-3 LONG-CHAIN PUFA by А. P. Levitskiy, Yu. A. Levitskiy, I. A. Selivanska, А. P. Lapinska, V. V. Velichko

“…In addition to providing energy, edible oil can also enhance dietary palatability, reduce dustiness, and increase lipoprotein hydrolysis to promote the production of essential fatty acids. …”
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Grazing regime alters plant community structure via patch‐scale diversity in semiarid grasslands by Wenhuai Li, David U. Hooper, Liji Wu, Jonathan D. Bakker, Andros T. Gianuca, X. Ben Wu, Friedhelm Taube, Chaonan Wang, Yongfei Bai

“…The mixed grazing–mowing regime differed from the continuous grazing regime in that the former had a higher number of palatable species, higher species evenness, and higher Shannon‐Wiener diversity, in both lightly and heavily grazed patches and the whole plots, and especially at moderate and high grazing intensities. …”
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