Results 191 to 200 of about 289,430 (307)

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Linking microbial community composition of three rootstock genotypes to apple replant disease susceptibility. [PDF]

Environ Microbiome
Orth N, Siefen N, Staudt J, Mahmoud FM, Benning S, Gschwendtner S, Pielhop TP, Hauschild K, Schloter M, Schmitz M, Winkelmann T.   +10 more
europepmc   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Effects of Intercropping <i>Morchella</i> Between Apple Tree Rows on Soil Physicochemical Properties and Tree Performance. [PDF]

Biology (Basel)
Wang X, Bao L, Yang C, Dong L, Tang Z, Luo J, Xiang F, Qin H, He Y, Yang S.   +9 more
europepmc   +1 more source

Correction: Slower respiration rate is associated with higher self-reported well-being after wellness training

Scientific Reports
Tammi R. A. Kral, Helen Y. Weng, Vikramjit Mitra, Theodore P. Imhoff‑Smith, Erdrin Azemi, Robin I. Goldman, Melissa A. Rosenkranz, Sarah Wu, Andrew Chen, Richard J. Davidson   +9 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

A high-quality apple flower detection dataset for precision agriculture. [PDF]

Front Plant Sci
Wang D, Wang B.
europepmc   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Apple II Computer

Apple II computer and two floppy disk ...

core  

Mechanism Underlying the Color Differences in Apples Based on Metabolomic and Transcriptomic Analyses. [PDF]

Int J Mol Sci
Bu H, Qiao J, Jiang Y, Yu W, Yuan H.
europepmc   +1 more source