Results 221 to 230 of about 21,985 (306)

A Multidisciplinary Analytical Strategy for the Authentication and Quality Assessment of Bromelain in Dietary Supplements. [PDF]

Int J Mol Sci
Benetti F, Petrini E, Sordi R, Gaio E, Biagi M.   +4 more
europepmc   +1 more source

Advances in High‐Throughput Sequencing: Antimicrobial Resistance and Traceability of Foodborne Pathogens

eFood, Volume 7, Issue 3, June 2026.
In this graphical abstract, the transfer experiment of antimicrobial resistance genes and metagenomic analysis are presented, and they are the core components of relevant microbial research. ABSTRACT High‐throughput sequencing technology (HTST) can effectively analyze the sequence information in the DNA of samples and provide a comprehensive ...
Kexuan Wu, Jie Zhao, Ningxin Huang, Zhengxiao Wang, Yiping Xu, Shaoning Liu, Chuanlin Bi, Juan Tang, Wei Wu   +8 more
wiley   +1 more source

XAI-Supported Electronic Tongue for Estimating Milk Composition and Adulteration Indicators. [PDF]

Biosensors (Basel)
Seçkin AÇ, Ekici M, Akcan T, Soygazi F, Gürsoy Demir H.   +4 more
europepmc   +1 more source

Artificial Intelligence in the Food Industry: Transforming Safety, Efficiency, and Sustainability From Farm to Fork

eFood, Volume 7, Issue 3, June 2026.
This review synthesizes AI advancements in food systems, leveraging machine learning, computer vision, robotics, and IoT for 96%–100% accurate quality inspection, 30% reduced downtime, and enhanced traceability from farm to fork. It highlights transformative potential in sustainability and SDGs while addressing data, ethical, and scalability challenges
Muhammad Waqar, Mariyam Shahid, Manat Chaijan, Worawan Panpipat, Djilali Benabdelmoumene, Ahmed Mediani, Abdifetah Ibrahim Omar, Sabrin R. M. Ibrahim, Qudrat Ullah, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

Harnessing Fatty Acid By‐Products for Diabetes Management: Insights From Nutritional and Biological Research

eFood, Volume 7, Issue 3, June 2026.
Bioactive fatty acids from agro‐industrial byproducts are highlighted as a promising avenue for managing diabetes in this review, which aims to develop targeted interventions for optimal utilization and therapeutic benefits. ABSTRACT Diabetes mellitus (DM), influenced by multifaceted factors, creates a complex imbalance within the body. Nutrition plays
Youssef Elouafy, Abdelaali Balahbib, Meriem El Fessikh, Saïd Gharby, Nasreddine El Omari, Waleed Al Abdulmonem, Gokhan Zengin, Abdelhakim Bouyahya   +7 more
wiley   +1 more source

Application of Artificial Intelligence in Food Science and Nutrition: Challenges and Future Perspectives

eFood, Volume 7, Issue 3, June 2026.
AI application can be very helpful in addressing different issues and shaping novel techniques in food production, food safety and quality, and food intake. AI application in food science, such as the food industry and processing, food safety and packaging, and nutrition.
Yaseen Galali, Pary Hadi, Arkan Mohammed Hassan, Holem Hashm Balaky, Tavga Sulaiman Rashid, Bashdar Abuzed Sadee, Tanya Salam Salih, Hamed Hassanzadeh   +7 more
wiley   +1 more source

Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives. [PDF]

Foods
Gajek M, Moj K, Wysocki P, Kuśmierek E, Szynkowska-Jóźwik MI.   +4 more
europepmc   +1 more source

Avocado Oil: Commercial Hass Versus Other Varieties—Fatty Acid Profile and Quality

European Journal of Lipid Science and Technology, Volume 128, Issue 6, June 2026.
Avocado oils vary in their fatty acid profiles depending on the variety. We compared commercial Hass avocado oils with local Brazilian varieties and olive oils, finding that some non‐commercial varieties, such as Primavera and Galavote, exhibit a quality similar to olive oil.
Wilton Soares Cardoso, Isadora Peterli Altoé, Ismael da Costa Falqueto, Flávia de Abreu Pinheiro, Fabio Júnior Moreira Novaes, Maria Eliana Queiroz, Sávio Berili   +6 more
wiley   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, Volume 2, Issue 2, Page 186-199, June 2026.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

Non-Targeted Hyperspectral Imaging Screening of Adulterants and Congeneric Species in <i>Fritillaria</i> Using a Deep Spectral Autoencoder. [PDF]

Foods
Huang Z, Chen K, Ding H, Wang Z, Zhang Y, Li H, Liu Z, Yan F, Dai Y.   +8 more
europepmc   +1 more source