Results 211 to 220 of about 262,566 (370)
Proceedings of the National Academy of Sciences, 1960 Dorothy Conway, Toshio Sakai
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Food Biomacromolecules, Volume 2, Issue 1, Page 84-105, March 2025.Abstract Hydrogels of natural, synthetic and hybrid origin are used in various food applications in modern days. Among them, natural polymer‐based hydrogels are becoming increasingly popular in the food industry owing to their structural diversity, biocompatibility, affordability, biodegradability and non‐toxicity compared to their synthetic ...
Piyumi Chathurangi Wanniarachchi +5 more
wiley +1 more source
Spectral-Chromatographic Procedure for Caffeine [PDF]
, 1965 Emanuel Borker, Katherine G Sloman
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Caffeine induces age-dependent increases in brain complexity and criticality during sleep. [PDF]
Commun BiolThölke P +5 more
europepmc +1 more source
Future Postharvest and Food, Volume 2, Issue 1, Page 87-93, March 2025.The quality of tea and coffee is affected by many factors. The average caffeine content (%w/w) in tea and coffee brands was 0.94%–1.5% and 0.45%–0.74%, respectively. Findings from this study provide valuable insights for consumers and nutrition/health professionals regarding caffeine content in popular brands of tea and coffee.
Waad Hisham +5 more
wiley +1 more source
Current Developments in NutritionBackground: Spot urine concentrations of caffeine and certain caffeine metabolites correlate well with 24-h caffeine intake and have potential use as caffeine exposure biomarkers.
Ching-I Pao +2 more
doaj
Investigating Plasma Metabolomics and Gut Microbiota Changes Associated With Parkinson Disease: A Focus on Caffeine Metabolism. [PDF]
NeurologyChen CC +11 more
europepmc +1 more source