Results 61 to 70 of about 2,354 (190)
CyTA - Journal of Food, 2019 A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins.
Maria Simona Chiș +7 more
doaj +1 more source
Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes
Applied Sciences, 2021 Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known
Melina Korčok +5 more
doaj +1 more source
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, Volume 3, Issue 1, Page 27-35, March 2026.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source
To Juul or Not To Juul: What We Know About The Health Effects of Vaping [PDF]
, 2019 E-cigarette use, also known as Vaping, has garnered national attention over recent years due to its rapidly rising popularity. While some claim it is the healthier alternative to cigarette smoking we need to reduce the 480,000 deaths in the US from ...
Serels, Chad
core +1 more source
Antibacterial Potential of Radish Extract (Raphanus sativus L.) Against Fish Spoilage Bacteria
Microbiology Indonesia, 2020 Radish (Raphanus sativus L.) root is commonly used as flavor enhancing additive or side dish. Previous research revealed the presence of active compound in which could inhibit bacterial growth.
EVELINE EVELINE +1 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Essential oils (EOs) exhibit antimicrobial activity against foodborne pathogens due to their chemical composition. This review investigates the mechanisms of action of EOs at subinhibitory concentrations against Salmonella strains. Even at subinhibitory concentrations, EOs induce cellular stress and modulate bacterial metabolism. EOs interfere
Carolina Ramos +5 more
wiley +1 more source
Antioxidant and DPPH-Scavenging Activities of Compounds and Ethanolic Extract of the Leaf and Twigs of Caesalpinia bonduc L. Roxb. [PDF]
, 2013 Antioxidant effects of ethanolic extract of Caesalpinia bonduc and its isolated bioactive compounds were evaluated in vitro. The compounds included two new cassanediterpenes, 1α,7α-diacetoxy-5α,6β-dihydroxyl-cass-14(15)-epoxy-16,12-olide (1)and 12α ...
Akindahunsi, A. A. +5 more
core +1 more source
Comparative Study of Sensory Attributes of Leafy Green Vegetables Grown Under Organic and Conventional Management [PDF]
, 2021 This study was carried out to compare the sensory qualities of leafy green vegetables (collard, kale, lettuce and swiss chard) grown under organic and conventional production systems.
Dhakal, Kripa +2 more
core +1 more source
BMC Microbiology, 2022 Background Oxidative stress is responsible for the onset of several chronic and degenerative diseases. Exogenous supply of antioxidants is reported to neutralize the effects of oxidative stress.
Avinash Sharma +7 more
doaj +1 more source
European Journal of Inorganic Chemistry, Volume 29, Issue 2, January 12, 2026.Five 6‐coordinated Co(II) complexes, with only chelating ligands, was examined by EPR in the solid state and in solution, at low temperature. Through simulations and density functional theory (DFT) calculations, the dramatic changes in spectral appearance that accompany dissolution can be attributed to structural dynamics rather than changes in ...
Kumari Walpita +2 more
wiley +1 more source