Results 191 to 200 of about 9,487 (255)

Traditional use of Garcinia kola Heckel in Nigeria - the results of questionnaire survey compared with scientific evidence. [PDF]

BMC Complement Med Ther
Ukut UO, Csikós E, Papp N, Purger D.
europepmc   +1 more source

Dune grass production is positively associated with marine nutrient subsidies on US Central Atlantic coast foredunes

Ecosphere, Volume 17, Issue 8, August 2026.
Abstract Resource subsidies, or the flow of energy across ecosystem boundaries, can influence community structure and function and act as important nutrient sources to less productive ecosystems, particularly in marine and coastal zones. Coastal dunes, connected to the nearshore through sandy beaches, likely depend on the delivery of marine subsidies ...
Katya R. Jay, Lucas Parvin, Judith Quintana, Sally D. Hacker   +3 more
wiley   +1 more source

Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom. [PDF]

J Food Sci
Zhang X, Yusuf A, Xu M, Isah MB.
europepmc   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +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

Evaluation of reference genes for accurate qRT-PCR normalization in bitter gourd across different tissues and stress conditions. [PDF]

BMC Plant Biol
Zeng S, Xie T, Shu X, Zhou Z, Yang D, Ma H, Li X, Chen F, Tian L, Shang S.   +9 more
europepmc   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea. [PDF]

Foods
Wang Y, Zhang K, Xiong G, Du P, Dong J, Li J, Liu X, Chen Z.   +7 more
europepmc   +1 more source

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Seasonal and processing differences in nonvolatile compounds and volatile aroma of teas from Zhaoyuan, China: insight into "spring green, summer black, autumn dark" quality pattern. [PDF]

Food Chem X
Tian L, Yao Y, Zhang Y, Zhang X, Zhao J.
europepmc   +1 more source