Results 71 to 80 of about 6,093 (195)

The hidden science of haptics: A pedagogical review of tactile evaluation in cosmetics

International Journal of Cosmetic Science, EarlyView.
This review explores the physiological basis of tactile perception and critically examines classical and emerging sensory methods used in cosmetics, advocating for broader methodological integration and recognition of sensory analysis in the field. Abstract Sensory analysis is a cornerstone of cosmetic development, yet remains underrepresented in peer ...
Morgane Postec, Daria Terescenco, Ecaterina Gore   +2 more
wiley   +1 more source

FcMAPK4‐phosphorylated FcNOR activates FcERF5 to promote fig fruit softening through activation of FcPG12 expression

Journal of Integrative Plant Biology, EarlyView.
In Ficus carica fruit, the MAP kinase FcMAPK4 phosphorylates the NAC transcription factor FcNOR, which cooperates with ethylene response factor FcERF5 to activate the pectin degradation gene FcPG12, thereby promoting rapid softening of fig fruit. ABSTRACT Rapid softening of fig (Ficus carica L.) fruit during ripening leads to extremely short shelf life;
Yuan Wang, Zhiyi Fan, Yining Wang, Alexander Vainstein, Yuexuan Qiu, Yinan Sun, Huiqin Ma   +6 more
wiley   +1 more source

Gait analysis for functional evaluation in a surgical hindlimb suspension model of muscle atrophy

The Journal of Physiology, EarlyView.
Abstract figure legend Gait analysis reveals neuromuscular dysfunction following hindlimb suspension and partial recovery after reloading. Schematic overview of the experimental design and principal findings. Mice underwent 14 days of hindlimb suspension (HLS), resulting in muscle atrophy marked by reduced fiber size, satellite cell loss, and decreased
Yanping Xu, Zhentao Zhang, Peng Chen, Natalie Kellon, Ashley He, Usman Alizai, Sunjoon Lee, Keerthika Sathish, Zhiyu Yan, Xinyu Zhou, Laura Kutz, Diamantis I. Tsilimigras, Timothy M. Pawlik, Hua Zhu   +13 more
wiley   +1 more source

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Molecules
Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme, Alfredo Aires, Teresa Pinto, Ivo Oliveira, Alice Vilela, Berta Gonçalves   +5 more
doaj   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions

OENO One
Phenolic compounds play a significant role in the organoleptic properties (colour, astringency, and bitterness) and stability of wines through oxidative processes.
Alice Argentero, Ella Tyson, Lucas Suc, Frédéric Véran, Mathilde Bauducel, Alain Samson, Soline Caillé, Peggy Rigou, Laetitia Mouls   +8 more
doaj   +1 more source

Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp (Litopenaeus vannamei)

eFood, Volume 7, Issue 2, April 2026.
A post‐freeze‐drying heat treatment at 150°C optimizes shrimp flavor by boosting umami compounds and generating roasted aromas via the Maillard reaction. This strategy successfully bridges the texture‐flavor trade‐off, enabling premium ready‐to‐eat shrimp products.
Zhongxu Guo, Zhankai Zhang, Yuhao Wu, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li   +6 more
wiley   +1 more source

Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines

OENO One
Climate change is significantly impacting in red grape ripening in warm climate regions, producing an imbalance between technological and phenolic maturation, due to the delay in the accumulation of phenolic compounds.
Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín   +3 more
doaj   +1 more source

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Influence of Inclusion of Cactus Pear in Senna obtusifolia Haylage on Nutritional, Ruminal, and Metabolic Parameters of Sheep

New Zealand Journal of Agricultural Research, Volume 69, Issue 2, April 2026.
This study evaluated the effects of increasing levels of cactus pear (Opuntia spp.) included in haylage of Senna obtusifolia on intake, ingestive behavior, nutrient digestibility, nitrogen balance, ruminal and blood parameters, and performance of fattening sheep.
Bernadin Fonrose, José Morais Pereira Filho, Kevily Henrique de Oliveira Soares de Lucena, Juliana Paula Felipe de Oliveira, Romilda Rodrigues do Nascimento, Pedro Henrique Silva, Ricardo Loiola Edvan, Elzania Sales Pereira, Edson Mauro Santos, Leilson Rocha Bezerra   +9 more
wiley   +1 more source