Results 131 to 140 of about 26,779 (211)

Xanthatin‐13‐(Pyrrolidine‐2‐Carboxylic Acid), a Sesquiterpene Lactone Isolated From Burdock Leaf, Attenuated Aβ25‐35 Toxicity and Memory Deficits in a Pharmacological Mouse Model of Alzheimer's Disease

Phytotherapy Research, Volume 40, Issue 5, Page 2824-2843, May 2026.
ABSTRACT Alzheimer's disease (AD) is a severe form of dementia, which occurrence increases with age and lifestyle conditions. It is characterized by amyloid protein accumulation forming senile plaques, hyperphosphorylated tau protein forming neurofibrillary tangles, neuroinflammation, and oxidative stress, leading to synapse loss and cell death ...
Charlyne Barry‐Simonnet, Lucie Crouzier, Tristan Moujellil‐Legagneur, Hamza Chaieb‐Errass, Yanis A. Idres, Karine Ferrare, Marc Rolland, Guillaume Cazals, Patrick Poucheret, Tangui Maurice, Didier Tousch   +10 more
wiley   +1 more source

Extracts From Grapefruit (Citrus paradisi) Peel via Microwave‐Assisted and Conventional Extractions: Evaluation of Nosema Infection and Toxicity in Honey Bees

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Conventional and microwave‐assisted extractions of grapefruit peels were optimized using response surface methodology (RSM) based on TPC, TFC, and antioxidant activity (DPPH). The phytochemical profiles of the two optimum extracts were characterized via HPLC before evaluating their acute and chronic toxicity, as well as their effects on honey bee (Apis
Muhammet Mükerrem Kaya, Hidayet Tutun, Nilüfer Vural, Özlem Özmen, Samet Okuyan   +4 more
wiley   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

Acetylcholine From Solitary Chemosensory Cell, Not Neuron, Regulates Basal Cell Fate Driving Eosinophilic Chronic Rhinosinusitis With Nasal Polyps

Allergy, Volume 81, Issue 5, Page 1617-1634, May 2026.
This study identifies that Ach levels are elevated in eCRSwNP and primarily released from SCCs rather than neurons. Ach induces epithelial remodeling in eCRSwNP by binding to M1R/M3R and activating YAP signaling in basal cells, driving basal cell hyperplasia and abnormal differentiation. Blocking M1R/M3R with TB inhibits eCRSwNP progression.
Bowen Zheng, Tao Lu, Ji Wang, Yalan Zhang, Panhui Xiong, Jieyu Zeng, Shuman Li, Yu Jiang, Yijun Liu, Longlan Shu, Yuan Chen, Yin Zhou, Yue Gu, Dayu Guan, Chenxi Li, Lei Zhao, Shujin Wang, Jie Liu, Xia Ke, Yang Shen, Yucheng Yang   +20 more
wiley   +1 more source

Evolution of crop phenotypic spaces through domestication

New Phytologist, Volume 250, Issue 3, Page 1948-1963, May 2026.
Summary We used domestication as an in vivo replicated experiment to investigate how divergent selection has shaped the evolution of multivariate phenotypic spaces. We measured 11–57 qualitative and quantitative traits in 13 species, either unique or shared between species, and established a framework for cross‐species comparisons. Our results revealed
Arthur Wojcik, Harry Belcram, Agnès Rousselet, Manon Bouët, Marie Brault, Pierre Serin, Augustin Desprez, Renaud Rincent, Andreas Peil, Karine Henry, Cécile Marchal, Thierry Lacombe, Sylvain Glémin, Karine Alix, Pierre R. Gérard, Domenica Manicacci, Yves Vigouroux, Catherine Dogimont, Maud I. Tenaillon   +18 more
wiley   +1 more source

The C2H2‐GGAT Regulatory Module Fine‐Tunes Glutamate Homeostasis to Improve Fruit Flavour and Enhance Disease Resistance in Peach

Plant Biotechnology Journal, Volume 24, Issue 5, Page 3282-3295, May 2026.
ABSTRACT Free amino acids (FAAs) play a fundamental role in determining fruit quality and stress adaptation, yet their genetic regulation remains poorly understood. Through an integrated approach combining metabolomic and sensory analyses of 120 peach (Prunus persica) hybrids, we identified glutamate as a key metabolite linking FAA content to umami ...
Yike Su, Xiaojuan Yang, Chanyuan Wu, Xianyao Jin, Yuanyuan Zhang, Yuyan Zhang, Kunsong Chen, Mingliang Yu, Bo Zhang   +8 more
wiley   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications. [PDF]

J Food Sci
Ramakrishna TRB, Aspevik T, Vang B, Lian K, Jacobsen C, Shapaval V, Puntervoll P, Bjerga GEK.   +7 more
europepmc   +1 more source