Results 201 to 210 of about 12,344,862 (310)

Biofortification of Chlorella vulgaris With Selenium and Iron Microminerals and Investigation of Some Bioactive Compounds: A Promising Dietary Supplement

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study was designed to investigate the effects of varying concentrations of selenium and iron on the growth of Chlorella vulgaris microalgae and its potential for bioaccumulation of these essential micronutrients. The optimal concentration for each metal was determined through detailed assessment of growth parameters.
Masoumeh Rezaei Moshaei, Mohammad Azadbakht, Akbar Hajizadeh Moghaddam, Mahbobeh Ghanbarzadeh   +3 more
wiley   +1 more source

Mechanisms of Xiangxue decoction in treating COVID-19 via HPLC‒Q-TOF‒MS/MS, network pharmacology, molecular docking and molecular dynamics simulation. [PDF]

Sci Rep
Ma Y, Lu D, Ge Y, Kong H, Wang J, Chen J.   +5 more
europepmc   +1 more source

Association Between the Dietary Inflammatory Index and Cardiorenal Anemia Syndrome: Evidence From NHANES and Related‐Phenotype Exploration in KNHANES

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Higher Dietary Inflammatory Index scores were associated with greater odds of cardiorenal anemia syndrome in NHANES and of a related phenotype in KNHANES. Exploratory mediation analyses showed positive indirect associations through six systemic inflammatory indices.
Shirong Lin, Yufeng Chen, Yadan Chen, Lihan Wu, Weijia Zeng, Haiyang Song, Wenjun Ding, Xiaoxiangxin Luo, Jun Ke, Feng Chen   +9 more
wiley   +1 more source

Examining Demographic Variables Associated with Fruit and Vegetable Intake and Skin Yellowness. [PDF]

Nutrients
Jansson AK, Gómez-Martín M, Clarke ED, Adam MTP, Collins CE.   +4 more
europepmc   +1 more source

Crocus sativus (Saffron) Aqueous Extract Mediated Green Synthesis of Iron Oxide Nanoparticles and Their In Vitro and In Vivo Biological Investigations

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
The Crocus sativus (saffron) aqueous extract mediated green synthesis of iron oxide nanoparticles and their in vitro and in vivo biological investigations. ABSTRACT The present study reports the green synthesis of iron oxide nanoparticles (IONPs) using the aqueous extract of Crocus sativus (saffron) as a natural reducing and stabilizing agent, followed
Abdur Rauf, Khurram Shehzad, Hira Naeem, Shahkar Usama, Zubair Ahmad, Bilal Khan, Naveed Muhammad, Muhammad Shafique, Yahya S. Al‐Awthan, Omar S. Bahattab, Mohammed Mansour Quradha   +10 more
wiley   +1 more source

Kinetic and Spectroscopic Evaluation of β-Carotene and α-Tocopherol Degradation in Fatty Acid Methyl Esters. [PDF]

Molecules
Grabowski P, Szwarczyńska A, Skorupski S.   +2 more
europepmc   +1 more source

Effect of antioxidant b-carotene-containing preparations usage on milk productivity of cows

Vestnik of Ulyanovsk State Agricultural Academy, 2015
Svetlana Lifanova, Vasily Ulitko, Oleg Desyatov   +2 more
openaire   +1 more source

Organic‐Microbial Strategies for Iron and Zinc Biofortification in Orange‐Fleshed Sweet Potato [Ipomoea batatas (L.) Lam.]

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Orange‐fleshed sweet potato (OFSP) is valued for its provitamin A content but remains poor in iron (Fe) and zinc (Zn). In a two‐season field trial in Senegal, combining locally available organic waste products (poultry litter, PL; sewage sludge, SS) with microbial inocula (beneficial microorganisms, BM; mycorrhizal fungi, MF) significantly improved ...
Emmanuel Noumsi‐Foamouhoue, Paula Fernandes, Samuel Legros, Hassna Founoune‐Mboup, Bassirou Diallo, Komi Assigbetsé, Aboubacry Kane, Frédéric Feder, Jean‐Michel Médoc   +8 more
wiley   +1 more source

Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness. [PDF]

Foods
Coyago-Cruz E, Méndez G, Tenelema J, Benalcázar M, Heredia-Moya J.   +4 more
europepmc   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source