Results 181 to 190 of about 1,693,639 (223)

Feeding Behaviours in Families With Children or Young People With Autism: A Systematic Review

Nutrition Bulletin, Volume 51, Issue 3, Page 285-321, September 2026.
ABSTRACT Children and young people with autism often experience feeding difficulties and are at increased risk of food insecurity. However, the interplay between these challenges remains underexplored. This systematic review aimed to synthesise existing evidence on the prevalence and characteristics of feeding behaviours in families with children with ...
Emma Tuschick, Jo Smith, Benjamin Harrison, Matthew Youngman, Lee Copping, Emma L. Giles   +5 more
wiley   +1 more source

Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds. [PDF]

Front Nutr
Wang J, Chen T, Jiang Y, Li C, Hou J, Huang X.   +5 more
europepmc   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Microwave Puffing-Mediated Structural Modification of Soy Protein: Effects on Dynamic Changes in Key Properties During Soybean Paste Fermentation and Umami Improvement. [PDF]

Foods
Tong J, Li G, Liu X, Zheng X.
europepmc   +1 more source

Processing, Bioaccessibility, Predicted Bioavailability, Gut Microbiome Interactions and Potential Food Applications of <i>Vernonia amygdalina</i> (Bitter Leaf): Bridging the Evidence-to-Practice Gap. [PDF]

Foods
Mofokeng KR, Chauke RC.
europepmc   +1 more source

Hop (<i>Humulus lupulus</i> L.) Phytochemical Profiles as a Function of Growth Region by HPLC and GC-MS Analysis. [PDF]

ACS Omega
Paoletta C, Balog C, Higgs A, Liskin D, Brehm A, Kingsbury K, Quinlan RA.   +6 more
europepmc   +1 more source

Saponins Do Not Impede the Bioaccessibility of Minerals and Fat-Soluble Vitamins from Different Quinoa Genotypes. [PDF]

J Agric Food Chem
Lindenmayer LA, Mayer MJ, Schmöckel SM, Frank J.   +3 more
europepmc   +1 more source

Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics. [PDF]

Food Chem X
Wang J, Zhou S, Wang Q, Ma X, Wang Y, Han S, Feng Y, Qu F, Yu G, Zhang X.   +9 more
europepmc   +1 more source

Mixed-fermentation effects of co-fermentation with <i>Hanseniaspora uvarum</i> and <i>Saccharomyces cerevisiae</i> on the flavor quality of Ziyan tea wine. [PDF]

Food Chem X
Hua Y, Ling L, Xia X, Zhao Y, Chen Y, Lin L, Xu W.   +6 more
europepmc   +1 more source

Contribution of Vicine, Convicine, and New Derivatives to the Bitter Off-Taste of Fava Bean Proteins. [PDF]

J Agric Food Chem
Irmer L, Frank O, Minas S, Schaefer S, Hecht J, Daschner A, Behrens M, Dawid C.   +7 more
europepmc   +1 more source