The Dietary Use of Pigeon Pea for Human and Animal Diets by Belete Kuraz Abebe

“…Therefore, the primary goal of this review was to provide and synthesize scientifically confirmed and up-to-date information on the dietary usage of pigeon pea for food and feed. Protein, carbohydrates, minerals, vitamins, and essential amino acids are all present in reasonable amounts in both mature and immature PP seeds. …”
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Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Gloria Ivy Mensah, Kwesi Firibu Saalia, Unathi Kolanisi

“…However, aliha produced by the ‘original’ method (DN2) presented the best nutritional values (proteins, energy, and calcium), followed by backslopping techniques, AG1 (total carbohydrates and ash), and AG2 (fats and oils and phosphorus). …”
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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN by Agnes Yuantin Maharani, Nasrul Rofiah Hidayati, Sri Handayani, Dewi Endri Astuti, Ria Nopida, Syaiful Fachrurazi

“…Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. …”
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FOOD THERAPY AND EDUCATION NEXUS AGRONOMIC FRAMEWORK. EVIDENCE FROM MOUNTAIN BERRIES by R. Brejea, M. Covaci, B. Covaci, C. Selma

“…Methods: In this study, the authors delve into nutritional information, encompassing calories, fats, carbohydrates, fibres, and proteins, comparing values for regular berries (based on USDA values) and mountain berries (derived from their own research). …”
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A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips by Lynda Makhloufi, Mohammad I. Yamani

“…The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. …”
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Polymorphism of the trehalase gene (TREH) in native populations of Siberia by B. A. Malyarchuk, M. V. Derenko

“…Deficiency of some carbohydrates in the traditional diet of native populations of the Far North contributed to a high population prevalence of inactive variants of genes encoding, for example, amylase (AMY2A gene) and sucrase­isomaltase (SI gene). …”
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Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves by Yasara W. H. Wickramasinghe, Indira Wickramasinghe, Isuru Wijesekara

“…This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents were unaffected by steam blanching.…”
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Diet-Related Knowledge and Physical Activity in a Large Cohort of Insulin-Treated Type 2 Diabetes Patients: PROGENS ARENA Study by Tomasz Klupa, Michał Możdżan, Janina Kokoszka-Paszkot, Magdalena Kubik, Małgorzata Masierek, Margerita Czerwińska, Maciej T. Małecki

“…For example, only 37.5% recognized that buckwheat contains carbohydrates; the percentage of correct answers in questions about fruit drinks and pasta was 56.4% and 61.2%, respectively. …”
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Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality by Youkabed Zarroug, Mouna Boulares, Jamel Mejri, Bechir Slimi, Ghaith Hamdaoui, Saida Djebi, Fatma Saidi, Hanen Nasri, Dorra Terras Sfayhi, Mohamed Kharrat

“…The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). …”
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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

“…In terms of the final product, the progressive substitution of meat by germ resulted in significant increases in carbohydrates, in special of fiber, and ash as well as significant decreases in moisture and total fat. …”
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Complete Genome Sequence Analysis of Bacillus subtilis MC4-2 Strain That against Tobacco Black Shank Disease by Chunlan Shi, Shuquan Zeng, Xi Gao, Mehboob Hussain, Mingchuan He, Xurong Niu, Congcong Wei, Rui Yang, Mingxian Lan, Yonghui Xie, Zhijiang Wang, Guoxing Wu, Ping Tang

“…Genomic prediction analysis revealed that a total of 145 genes were annotated by the CAZy, containing mainly GH and CE enzymes that break down carbohydrates such as glucose, chitin, starch, and alginate, and a large number of enzymes involved in glycosylation were present. …”
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Safety evaluation and whole genome sequencing for revealing the ability of Penicillium oxalicum WX-209 to safely and effectively degrade citrus segments by Xiao Hu, Yujiao Qian, Zhipeng Gao, Gaoyang Li, Fuhua Fu, Jiajing Guo, Yang Shan

“…A total of 592 genes were annotated to encode enzymes related to carbohydrates, and some degradation enzyme genes were identified in strain P. oxalicum WX-209. …”
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Banana residue could be a viable rice straw alternative for Pleurotus mushroom production by Hend Hamed, Mohamed Mohamed, Khalid elshaikh, Maher Hosseney

“…It is worth mentioning that, BR tended to contain high initial potassium, phosphorus, cellulose, and total carbohydrates concentration.Conclusion Sole BR could entirely substitute sole RS as a substrate for the production of Pleurotus ostreatus.…”
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Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum by M.L. Gargano, G. Balenzano, G. Venturella, M.M. Cavalluzzi, N.P. Rotondo, G. Lentini, F. Cirlincione, G. Mirabile, E. Zapora, M. Wołkowycki, L. Pecoraro, V. Ferraro

“…The analysis of a dry sample of L. scabrum showed a significant content of vitamins and minerals and also a remarkable content of carbohydrates, protein, dietary fibre, total sugars, total free amino acids, and polyunsaturated fatty acids. …”
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Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index by Dian Nurhayati Aprinia, Nirbaya Arindra, Permata Nusa Cassandra, Soekopitojo Soenar, Lukas Kurniawan Adi, Dwi Handoko Dody, Hapsari Anindya, Faza Sepbrina Aurelia, Oktavia Wahyuningsih Prastiwi Dwi, Ayu Puspitasari Diah, Athaya Nazhira, Yusuf Al Badwani Muhammad, Aulia Araminta Diza

“…All formulated instant black rice was then tested for its nutritional content (including anthocyanin, dietary fiber, amylose, amylopectin, starch, water content, ash, protein, fat, and carbohydrates). The black rice formula is also tested for hedonic quality by 35 semi-trained panelists. …”
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The Antibacterial Effect of Tinospora Cordifolia (Guduchi) and Its Role in Combating Antimicrobial Resistance by Kavitha EZHILARASU, Anand KASIRANJAN, Shanmuga PRIYA, Anand KAMARAJ

“…Phytochemical analysis of Tinospora cordifolia extract showed alkaloids, carbohydrates, phytosterols, saponins, tannins, proteins, flavonoids, and terpenoids. …”
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Discrimination of superficial lymph nodes using ultrasonography and tissue metabolomics coupled with machine learning by Lu Li, Xinyue Wang, Hongyan Deng, Wenjuan Lu, Yasu Zhou, Xinhua Ye, Yong Li, Jie Wang

“…Specifically, the lymphoma group exhibited higher levels of nucleotides (inosine monophosphate and adenosine diphosphate) as well as glutamic acid, and the metastasis group was characterized by higher levels of carbohydrates, acylcarnitines, glycerophospholipids, and uric acid. …”
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Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats by Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz

“…Probably, that fraction containing considerable amounts of carbohydrates was more extensively metabolized by intestinal bacteria, which resulted in higher levels of cecal short chain fatty acids (SCFAs) as well as cecal and urinal ellagitannin metabolites. …”
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Diet-Induced Adipocyte Browning by Oskar Wojciech Wiśniewski, Aleksander Rajczewski, Agnieszka Szumigała, Magdalena Gibas-Dorna

“…We discuss browning properties of amino acids, carbohydrates, fatty acids, and retinoids, as well as present adipocyte browning potential of the wide range of non-nutrients, including glucosinolates, alkaloids, terpenes and terpenoids, flavonoids and other phenolic compounds. …”
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Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity by Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi

“…The study on Arthrospira indicates a significantly high protein content of 45.50 %, along with 21 % carbohydrates, 17 % lipids, and 9.33 % ash content. The amino acid profile shows high levels of alanine (17.38 g), glycine (11.75 g), and glutamic acid (9.69 g) per 100 g protein. …”
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