Results 191 to 200 of about 16,366 (299)

Nutrient management for blueberries in Oregon [2020]

Reviewed 2020. Commercial blueberry production in Oregon is dominated by the northern highbush type, although rabbiteye blueberries are produced on limited acreage.
Hart, John M., Yang, Wei Qiang, Strik, Bernadine C., White, Linda, Oregon State University. Extension Service   +4 more
core  

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Assessment of maximum residue limits for triforine established by Codex Alimentarius Commission

EFSA Journal, 2010
European Food Safety Authority
doaj   +1 more source

Litsea cubeba Essential Oil Reduces Postharvest Blueberry Rot by Inducing Cell Membrane Damage and Reactive Oxygen Species Accumulation in Alternaria alternata

Future Postharvest and Food, Volume 3, Issue 2, Page 220-233, June 2026.
Litsea cubeba essential oil (LCEO) reduces blueberry rot while maintaining quality. It disrupts the cellular structure and membranes of Alternaria alternata, causing solute leakage, while simultaneously inducing reactive oxygen species (ROS) accumulation and mitochondrial membrane potential (MMP) damage in the pathogen.
Ruogu Cheng, Chunxiu Wan, Ziyu Wang, Xiumei Chen, Qiuli Ouyang, Nengguo Tao, Xiaoli Tan   +6 more
wiley   +1 more source

Effect of Ultrasound Pretreatment Combined with Magnetic Field-Assisted Freezing on Bioactive Compounds and Antioxidant Capacity of Blueberry. [PDF]

Foods
You K, Xiong X, Wang Z, Li Q, Cao X.
europepmc   +1 more source

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh   +4 more
wiley   +1 more source

Effect of Foliar Biostimulant Application on Bioactive Compounds and Antioxidant Capacity in Blueberry (<i>Vaccinium corymbosum</i> L.). [PDF]

Plants (Basel)
Lopes T, Silva AP, Aires A, Carvalho R, Ferreira M, Vicente AA, Gonçalves B.   +6 more
europepmc   +1 more source

KREO Prevents CUMS‐Induced Depressive‐Like Behavior via Modulation of the BDNF Signaling Pathway

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study showed that Chinese Kushui Rose Essential Oil (KREO) can alleviate depressive symptoms, increase voluntary activity, and enhance exploratory behavior in mice induced with chronic unpredictable mild stress (CUMS) by elevating serotonin (5‐HT) levels and reducing hyperactivity of the hypothalamic–pituitary–adrenal (HPA) axis.
Yanni Wang, Zhaorong Yue, Manjie Xu, Wenjun Xu, Weizhong Zhang, Xiaolong Li, Qinghong Liu, Kailong Guan, Zewen Zhang, Yang Li, Xin Wang, Hongyu Li   +11 more
wiley   +1 more source

Blueberries and Honeysuckle Berries: Anthocyanin-Rich Polyphenols for Vascular Endothelial Health and Cardiovascular Disease Prevention. [PDF]

Nutrients
Jurja S, Negreanu-Pirjol T, Mehedinți MC, Hincu MA, Negreanu-Pirjol BS, Roncea FN, Laurențiu Tatu A.   +6 more
europepmc   +1 more source

From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley   +1 more source