Results 71 to 80 of about 4,022 (173)

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

Biological Response Induced in Primary Human Gingival Fibroblasts upon Exposure to Various Types of Injectable Astringent Retraction Agents. [PDF]

Materials (Basel), 2021
Nowakowska D, Kulbacka J, Wezgowiec J, Szewczyk A, Baczynska D, Zietek M, Wieckiewicz W, Saczko J.   +7 more
europepmc   +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

The Use of Purified and Modified Cellulose in Wine Production and Analysis

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Cellulose is not only one of the most abundant biological macromolecules but can also be purified and modified to serve a multitude of purposes in industrial winemaking processes. Being composed of only glucose and naturally occurring unbranched in nature as strands and fibrils, cellulose can be used for filtration directly or as a filtration ...
Stephan Sommer
wiley   +1 more source

Development of Reduced‐Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT This study aimed to develop cooked ham with less than 600 mg sodium/100 g through partial replacement of NaCl by combinations of potassium chloride (KCl), commercial meat seasoning, and transglutaminase. Eight formulations were produced and evaluated for physicochemical, technological, microbiological, and sensory characteristics.
Simoni Cristina Mendes Cardim, Gilmar Freire da Costa, Marise Aparecida Rodrigues Pollonio, Jorge Herman Behrens, Juliano Lemos Bicas   +4 more
wiley   +1 more source

Pomegranate Peel Polyphenol Extract Ameliorates Hyperuricemia by Inhibiting Uric Acid Synthesis and Reabsorption

Chemical Biology &Drug Design, Volume 108, Issue 2, August 2026.
The graphical abstract illustrates the action mechanisms through which PPE alleviates HUA by inhibiting XOD activity, and by suppressing the PI3K‐AKT signaling pathway to downregulate the expression of the urate reabsorption transporters URAT1 and GLUT9, thereby promoting renal UA excretion and attenuating renal injury.
Zeyu Yin, Shufei Liang, Gangao Yang, Pingping Guo, Chao Wang, Qingqing Han, Xinhua Song   +6 more
wiley   +1 more source

Exploring New Zealand Consumer Affective and Sensory Responses of No and Low (NOLO) Alcohol Wines in a Realistic Consumption Setting

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Declining alcohol consumption both in New Zealand and globally has increased interest in no‐ and low‐alcohol (NOLO) wines; however, limited research has examined how alcohol level influences consumer responses. This study investigated how alcohol content (0%, 6%, and 13%) affected such responses for Pinot Gris, Sauvignon Blanc, and Merlot ...
Kylie Ng Pei Xuan, Joanne Hort, Charles Diako, Amanda Dupas de Matos   +3 more
wiley   +1 more source