Results 251 to 260 of about 324,296 (318)

Exploring the Neuroprotective Role of Selenium: Implications and Perspectives for Central Nervous System Disorders

open access: yesExploration, EarlyView.
Selenium (Se) is a crucial element in selenoproteins, key biomolecules for physiological function in vivo. Central nervous system can express all 25 kinds of selenoproteins, which protect neurons by reducing oxidative stress and inflammatory response. Neuroprotection is being investigated through the biological study of Se.
Guanning Huang   +4 more
wiley   +1 more source

Black Garlic: Production Process, Bioactive Compounds, and Health Effects

open access: yesFood Chemistry International, EarlyView.
Black garlic, produced under controlled temperature and humidity, undergoes biochemical transformations that enhance its antioxidant capacity, bioactive compounds, and unique flavor profile. This review highlights its production process, health benefits, and functional food potential based on scientific evidence.
Hatice Kubra Sasmaz   +3 more
wiley   +1 more source

A Comprehensive Review on Inkjet‐Printed Intelligent Food Packaging Materials: Principle, Ink Formulation, Functional Inks, and Potential Applications

open access: yesFood Frontiers, EarlyView.
Development of inkjet inks for intelligent packaging applications. ABSTRACT Food packaging is crucial for preserving food quality, safety, and integrity while meeting consumer demands for convenience and sustainability. Innovative packaging systems can enhance the basic packaging characteristics; in particular, intelligent packaging meets the rising ...
Siyi Liu, Zhenyu Han, Xiaoyu Luo
wiley   +1 more source

Low TTG-IgA associated with isolated bulb pathology in pediatric celiac disease: Implications in a no-biopsy approach era. [PDF]

open access: yesJ Pediatr Gastroenterol Nutr
Wang QY   +6 more
europepmc   +1 more source

Infrared‐Treated Diced Dehydrated Onion: Microbiological Shelf Life and Quality Changes

open access: yesFood Safety and Health, EarlyView.
Blanched, dehydrated, and infrared‐treated diced onions were stored at 25°C, 30°C, and 37°C under 75% humidity. Changes in microbial and quality attributes were studied during the microbiological storage period. ABSTRACT Onion dehydration has been associated with surface contamination.
S. Savitha   +2 more
wiley   +1 more source

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