Results 101 to 110 of about 4,990 (213)
Complete Genome Sequence of Pantoea stewartii RON18713 from Brazil Nut Tree Phyllosphere Reveals Genes Involved in Plant Growth Promotion. [PDF]
Microorganisms, 2023 Rocha RT +4 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7044-7055, September 2026.Abstract Background High‐intensity ultrasound is widely advocated for the preservation of liquid foods; however, the potential formation or release of toxic compounds during processing remains under‐investigated. This study evaluated the toxicological profile of cashew apple juice processed by high‐intensity ultrasound (1250, 1875, and 2500 W;L⁻¹ ...
Thaiz Batista Azevedo Rangel Miguel +5 more
wiley +1 more source
Effects of Regular Brazil Nut (Bertholletia excelsa H.B.K.) Consumption on Health: A Systematic Review of Clinical Trials. [PDF]
Foods, 2022 da Silva A +4 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Traumatic brain injury caused by Brazil-nut fruit in the Amazon: A case series. [PDF]
Surg Neurol Int, 2021 Ideta MML +6 more
europepmc +1 more source
Journal of Management Studies, Volume 63, Issue 6, Page 3744-3779, September 2026.Abstract This article contributes to discussions about the future of work by providing a systematic review of the broad yet fragmented management literature on how skills are changing with digital technologies (DTs). Our aim was to understand the nature of scholarly engagement with this relationship to inform a future research agenda.
Damian Grimshaw, Marcela Miozzo
wiley +1 more source
BeveragesIn recent years, the rise in food allergies and intolerances, combined with the increasing consumer preference for healthier, plant-based alternatives to traditional dairy products, has driven the development of a diverse range of plant-based beverages ...
Tiziana Di Renzo +7 more
doaj +1 more source
Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients. [PDF]
Foods, 2021 Vasquez-Rojas WV +5 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Fermentation significantly altered the dominant bacterial genera from Sphingomonas and Pleomorphomonas (before fermentation) to Weissella and Lactobacillus (after fermentation), while Cladosporium and Fusarium remained the dominant fungal genera. Notably, non‐volatile compounds in de‐pulping coffee beans and volatile compounds of roasted coffee beans ...
Xiaojing Shen +8 more
wiley +1 more source