Results 221 to 230 of about 52,972 (285)

Regulation of Quality and Phenolic Metabolism in Apricot Fruit by Postharvest Salicylic Acid and Putrescine Applications

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study evaluated the effects of salicylic acid and putrescine (1 mM) treatments on the quality and biochemical properties of apricot fruit during 30 days of cold storage. Although weight loss and decay increased during storage, applications significantly reduced these negative effects.
Mustafa Sakaldaş, Fatih Şen, Muttalip Gundogdu, Erdal Aglar   +3 more
wiley   +1 more source

Caffeic acid phenethyl ester induced apoptosis in chronic myeloid leukemia cells by inhibiting mitochondrial complex I. [PDF]

Sci Rep
Li M, Liu D, Zhang Z, Fu B, Xiong R, Han H, Zhang Y, Peng Z, Lei Y, Fu Y.   +9 more
europepmc   +1 more source

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley   +1 more source

Exploration of the anticancer properties of Caffeic Acid in malignant mesothelioma cells. [PDF]

Med Oncol
Muratoglu D, Turhal G, Demirkan B, Baslilar IN, Yuncu NS, Demiroglu-Zergeroglu A.   +5 more
europepmc   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Caffeic acid phenethyl ester alleviates 1,2-dichloroethane-induced toxic cerebral edema: central and peripheral mechanisms. [PDF]

Front Pharmacol
Sun Y, Yin B, He S, Miao L, Yang J, Wang Y, Jin X.   +6 more
europepmc   +1 more source

Association Between Coffee and Caffeine Intake and Risk of Breast Cancer: A Systematic Review and Meta‐Analysis of Cohort Studies

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Background and Aims Coffee and caffeine consumption have been widely investigated for their potential effects on cancer risk, driven by their bioactive compounds and antioxidant properties. However, findings on the association between them and breast cancer risk remain inconsistent across studies.
Mehdi Karimi, Shadi Ghaemi, Razieh Goudarzi, Mohammad Amin Karimi, Kimia Kazemi, Hoda Haghshenas, Omid Asbaghi   +6 more
wiley   +1 more source

Caffeic Acid Acts as a Potent Senomorphic and Alleviates Inflammation and Lung Fibrosis by Covalently Targeting Annexin A5 Protein in Mice. [PDF]

Exploration (Beijing)
Zhu Y, Zhang Y, Zhang Q, Song P, Zhang J, Ma A, Wang C, Gao P, Yang T, Zhou L, Shi Q, Wong YK, Luo Y, Tang H, Wang J.   +14 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Phenotypic Diversity and Nutritional Profiling of a Mung Bean (Vigna radiata L.) Germplasm Collection for Functional Food Breeding

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata L.) is a nutritionally valuable legume; however, the lack of a comprehensive evaluation of quality traits across diverse germplasm hinders targeted breeding efforts. To identify superior genetic resources, this study assessed key nutritional quality traits, including crude protein, starch, fat, total polyphenols, total
Rong Cao, Qiannan Song, Liangliang Hu, Tianxiao Chen, Suhua Wang, Lixia Wang, Yang Yao, Xuzhen Cheng, Jindong Fu, Xinbo Guo, Honglin Chen   +10 more
wiley   +1 more source