Results 111 to 120 of about 36,522 (217)
Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno +5 more
wiley +1 more source
Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu +11 more
wiley +1 more source
Plant‐Derived Nanoparticles (PDNPs) in Food Safety and Preservation: Pros and Cons
Plant‐derived nanoparticles (PDNPs) synthesized via green methods demonstrate antimicrobial, antioxidant, barrier, eco‐friendly, and cost‐effective properties, while facing challenges in large‐scale production, synthesis standardization, and absence of specific food safety regulations. ABSTRACT Ensuring food safety and extending shelf life across fresh
Md. Shakil Ahmed +2 more
wiley +1 more source
Inhalation of Aspergillus spp. can cause a wide spectrum of lung diseases. Endobronchial aspergilloma is an uncommon clinical entity that occurs because of Aspergillus spp. overgrowth in the airway lumen.
Khai Lip Ng +5 more
doaj +1 more source
The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi +8 more
wiley +1 more source
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
Spray‐dried xylo‐oligosaccharide‐rich extract derived from olive pit endocarps was assessed for potential cross‐reactivity using in vitro ELISA and in silico approaches. The ELISA tests indicated potential cross‐reactivities with nuts (hazelnut, almond, pistachio, peanut), gluten, and milk in certain batches.
Maame Ekua Manful +4 more
wiley +1 more source
Necrotic Features in Post‐Radiation Nasopharyngeal Biopsies Associated With Carotid Blowout
This study characterizes two distinct histological patterns of post‐radiation nasopharyngeal necrosis—coagulative stromal necrosis (Type A) and microscopic osteoradionecrosis (Type B)—that are strongly associated with carotid blowout syndrome (CBS). Identifying these specific necrotic features in routine biopsies offers critical prognostic value beyond
Shan‐Chi Yu +6 more
wiley +1 more source
This study explores new antifungal strategies to combat non‐albicans Candida species. We tested clinically approved HDAC inhibitors—Vorinostat, Romidepsin, Tucidinostat—and the HDAC6/8‐selective MC1568, alone and with Fluconazole. The Fluconazole/MC1568 combination significantly enhanced antifungal activity and reduced biofilm formation.
Andrea Giammarino +10 more
wiley +1 more source
De novo or Salvage? Nucleotide Availability as a Driver of Bacterial Adaptation and Virulence
Bacterial pathogens survive in different host environments by switching between making nucleotides by de novo synthesis and scavenging them from the host. This flexibility supports growth and virulence making nucleotide metabolism an attractive therapeutic target.
Riya Joshi +2 more
wiley +1 more source

