Results 211 to 220 of about 1,814,145 (249)

Evaluation of dietary iron exposure across iron compounds and fortification levels in Saudi Arabia: simulation modeling study. [PDF]

BMC Nutr
Alhumaidan O, Alawad R, Alkhunein S, Alsaif M, Albuhayjan F, Binwatyan M, Sharahili N, AlYumni R, Alsuwaylihi A, Baghdadi M.   +9 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage. [PDF]

Foods
Fu Y, Zhao C, Liang X, Liu R, Wang P, Wang S.   +5 more
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Biosynthesis, Physicochemical Characterization, and Functional Evaluation of Chitosan from <i>Ganoderma lucidum</i> for the Inhibition of Apple Brown Rot Caused by <i>Monilinia fructicola</i>. [PDF]

Molecules
Elshafie HS, Mohamed AA, Camele I.
europepmc   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Multifunctional electrochemical memory stabilized by phase coexistence. [PDF]

Sci Adv
Oh S, Gross AL, Christensen AS, Zhu J, Finnegan PS, Sugar JD, Bishop SR, Gilbert SJ, Williams RS, Balbuena PB, Woo KS, Brown TD, Fuller EJ, Kumar S, Talin AA.   +14 more
europepmc   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Comparative Transcriptomic Analysis Reveals Sugar Metabolism and Accumulation Mechanisms in <i>Akebia trifoliata</i> Fruits. [PDF]

Life (Basel)
Niu J, Zhu H, Sun Z, Wei Y, Cheng G, Luan M.   +5 more
europepmc   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source