Results 91 to 100 of about 6,514 (208)

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

Astringency perception in a red wine context – a review

OENO One
Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory
Brock A. Kuhlman, José L. Aleixandre-Tudo, John Moore, Wessel du Toit   +3 more
doaj   +1 more source

Stage‐Specific Metabolic and Proteomic Dynamics Underlying Ripening and Quality Formation in Tropical Evergreen Pomegranate

eFood, Volume 7, Issue 4, August 2026.
Integrated multi‐omics reveals that pomegranate ripening between 90 and 130 days drives optimal sugar‐acid balance and pigmentation via coordinated regulation of phenylpropanoid, flavonoid, and carbohydrate metabolism pathways. ABSTRACT Pomegranate fruit development involves coordinated physiological, metabolic, and proteomic changes shaping coloration
Yawen Zhang, Ling Wei, Kaibing Zhou, Qin Deng, Muhammad Mobeen Tahir, Hongxia Wu, Minjie Qian   +6 more
wiley   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Study on the Effects and Mechanisms of Sea Buckthorn Fruit Pulp in Improving Polycystic Ovary Syndrome

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn pulp improves metabolic and reproductive dysfunction in a letrozole‐induced PCOS mouse model and is associated with modulation of the PI3K/AKT/mTOR signaling pathway. ABSTRACT Polycystic ovary syndrome (PCOS) is a common endocrine and metabolic disorder characterized by ovarian dysfunction, hyperandrogenism, and insulin resistance.
Han Xiaoya, Yang Yuanyuan, Peng Qingjie, Chen Xiaojiang, Ma Cunling, Li Na, Tian Xiaofan, Wu Xin, Liu Hetao, He Rui   +9 more
wiley   +1 more source

Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comprehensive compositional and functional characterization of three Crataegus species demonstrated that simulated gastrointestinal digestion substantially altered the bioaccessibility of phenolic compounds and associated biological activities. The pronounced interspecific variation observed highlights the importance of species selection for the ...
Kubra Feyza Erol, Gozde Kutlu, Hatice Bekiroglu, Osman Sagdıc, Fatih Tornuk   +4 more
wiley   +1 more source

Integrated transcriptome and metabolome analysis revealed key genes related to astringency in cucumber fruits

Vegetable Research
Cucumber taste profiles are significantly shaped by astringency, which manifests as a drying and rough sensation in the oral cavity. Nevertheless, the molecular mechanisms underlying cucumber astringency remain largely unexplored.
Jiaojiao Zhang, Kunyang Wang, Xiaofei Song, Yang Xie, Xiaoli Li, Shuai Meng, Qiushuang Han, Jianhua Jia, Chen Wang, Liying Yan   +9 more
doaj   +1 more source

Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This graphical abstract highlights the nutritional profiles and taste characteristics of four edible flower species, Musella lasiocarpa (Franch.) C. Y. Wu ex H. W. Li, Plumeria rubra L. “Acutifolia,” Stephanotis volubilis (L.f.) S.Reuss, Liede & Meve (syn. Dregea volubilis (L. f.) Benth. ex Hook.
Qing Zhang, Yan Li, Wenqi Wang, Miaomiao Wang, Zhuo Cheng, Zhengjiang Xian, Yingzai Zhou, Sarana Rose Sommano, Chunlin Long   +8 more
wiley   +1 more source

Chemical Profiling and In Vitro Assessment of Antioxidant and Antimicrobial Properties of Algerian Erica arborea L. Extracts, Strengthened by Molecular Modeling Analysis

ChemistryOpen, Volume 15, Issue 8, August 2026.
Erica arborea L. from Algeria was valorized via chemical profiling and bioactivity assessment. The EtOAc extract showed the highest levels of polyphenols, flavonoids, and flavonols. It exhibited strong antioxidant (ABTS•+, DPPH•, FRAP) and antibacterial activity (S. aureus, B. subtilis).
Amina Bramki, Ouided Benslama, Fatima Zohra Makhlouf, Anna Andolfi, Zineb Mokhbi, Selsabile Nedjaoum, Chawki Bensouici, Maria Michela Salvatore, Marco Masi   +8 more
wiley   +1 more source

ASTRINGENTS, GENERALLY, FOR SORE-NIPPLES. [PDF]

The Lancet
n ...
openaire   +2 more sources