Results 61 to 70 of about 6,514 (208)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva +6 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Exploring Factors Influencing the Consumption of Grape Skins: A Review
HorticulturaeGrapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on.
Si-Yuan Wan, You-Mei Li, Zhao-Sen Xie
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Nordic Journal of Botany, EarlyView.This study provides a comprehensive examination of fruit morphology and micromorphology characteristics of 28 populations of Onobrychis subgenus Onobrychis taxa from Iran, using both light and scanning electron microscopy. For each trait, 25 replicates were analyzed, encompassing a wide range of qualitative and quantitative traits.
Seyed Mehdi Talebi +2 more
wiley +1 more source
Current Research in Food ScienceAstringency is an important mouthfeel attribute in many beverages, yet its neurophysiological correlates remain poorly understood. It also remains unclear how beverage matrix shapes frontal hemodynamic responses to astringency over time.
Xin Chen +11 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim +5 more
wiley +1 more source
From wild to tamed: Reimagining novel crops through omics and local plant diversity
PLANTS, PEOPLE, PLANET, EarlyView.The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá +1 more
wiley +1 more source
International Journal of Dental Hygiene, EarlyView.ABSTRACT Objectives The aim of this work is to assess and compare the impact of direct oral anticoagulants (DOACs) versus vitamin K antagonists (VKA) during and immediately after periodontal nonsurgical therapy. Materials and Methods A prospective observational cohort study was conducted with patients who presented a history of cardiovascular disease ...
F. Berton +5 more
wiley +1 more source