Results 151 to 160 of about 1,693,639 (223)

Advances in Cold‐Plasma Technology for Legume Seeds: Mechanisms, Nutritional Quality Improvement, Food Safety and Sustainable Agriculture

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Cold plasma (CP), a nonthermal ionised gas rich in reactive oxygen and nitrogen species (RONS), has emerged as a sustainable technology for enhancing legume production and quality. This review summarises current advances in CP applications in legumes, focusing on seed germination, seedling vigour, nutrient enhancement, antinutrient reduction ...
Jannatul Ferdous, Joyairia Tabassum, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman, Iftekhar Ahmad   +5 more
wiley   +1 more source

Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku. [PDF]

Foods
López Martínez MI, Hopf A, Salvador A, Toldrá F, Forde C, Mora L.   +5 more
europepmc   +1 more source

Understanding the Molecular Processes of Obesity and the Anti‐Obesity Properties of Bioactive Substances Found in Tea

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
ABSTRACT Obesity, a severe worldwide health concern, is characterized as an excessive deposit of fat in the human body. It has various ramifications that endanger human health and increase the financial expense. Obesity raises the risk of several illnesses, notably cardiovascular disease, NALFD, and diabetes, and has been associated with shorter ...
Sakhawat Riaz, Fan Wenni, Danish Kamal, Umber Mubeen, Abul Hassan, Arslan Ahmed, Munir Ahmed   +6 more
wiley   +1 more source

Human Cytomegalovirus Genetic Diversity, Clinical Relevance, and Emerging Insights

Reviews in Medical Virology, Volume 36, Issue 5, September 2026.
ABSTRACT Human cytomegalovirus (HCMV) is a globally prevalent virus that poses a significant public health concern, especially for newborns and immunocompromised patients, causing a wide range of infections. Clinical outcomes associated with HCMV infection include congenital disease, graft rejection in transplant recipients, and life‐threatening ...
Hajar Y. AlQahtani, Fadilah Sfouq Aleanizy, Fulwah Yahya Alqahtani   +2 more
wiley   +1 more source

Taste and odor metabolomics of <i>Schisandra chinensis</i> flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS. [PDF]

Front Nutr
Zhang TQ, Wang L, Liu FT, Xin GZ, Hou HJ, Liang J, Zhang H, Wang TM, Dou DQ, Zhang X, Zhang DC, Qian C, Cong LJ, Kang TG, Chen GR, Chen YH, Song HP.   +16 more
europepmc   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 more
wiley   +1 more source

Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review. [PDF]

Food Chem X
Xiong H, Liu R, Zhang N, Benjakul S, Zhang Y, Fu Y.   +5 more
europepmc   +1 more source

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil, Divya Aggarwal, Madhuresh Dwivedi, Shikha Ojha, Rama Chandra Pradhan, Brijesh K. Tiwari   +5 more
wiley   +1 more source

Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties. [PDF]

Foods
Chen Z, Abdullah AH, Wu W, Fu Y.
europepmc   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source