Results 201 to 210 of about 230,259 (343)

Language of Toxicity: An eXplainable Artificial Intelligence Approach. [PDF]

J Chem Inf Model
Amoroso N, Pantaleo E, Ciriaco F, Cutropia F, Gambacorta N, Mastrolorito F, Monaco A, Orfino A, Bellotti R, Nicolotti O.   +9 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Correction: Ahmed et al. Comparative Carcinogenicity of Double-Walled Carbon Nanotubes of Different Lengths Administered by Intratracheal Installation into Rat Lungs. <i>Nanomaterials</i> 2025, <i>15</i>, 1402. [PDF]

Nanomaterials (Basel)
Ahmed OHM, Saleh DM, Alexander WT, Takase H, Taquahashi Y, Hojo M, Maeno A, Fukamachi K, Gi M, Hirose A, Tsuruoka S, Takahashi S, Tsuda H, Naiki-Ito A.   +13 more
europepmc   +1 more source

Annona squamosa: Phytochemical Fingerprinting, Health‐Improving Traits, and Functional Applications

Food Chemistry International, EarlyView.
Annona squamosa (custard apple) is a nutrient‐rich fruit containing diverse bioactive phytochemicals (e.g., acetogenins, flavonoids, and alkaloids) that contribute to multiple health benefits, including antioxidant, antihyperlipidemic, and antimicrobial activities, highlighting its potential as a functional food and medicinal resource.
Mohamed Fawzy Ramadan, Jumanah Reda Kurdi, Manar Yahya Alzahrani, Asmaa Ibrahim Alshaikhi, Jumanah Samir Hazzazi   +4 more
wiley   +1 more source

Oxolinic Acid (Pesticides/Veterinary Medicinal Products). [PDF]

Food Saf (Tokyo)
Food Safety Commission of Japan.
europepmc   +1 more source

Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans.

Molecular Nutrition & Food Research, 2007
A. Pfohl-leszkowicz, Richard A. Manderville   +1 more
semanticscholar   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Predicting the Toxicity In Silico of the Aqueous Extract of <i>Chiranthodendron pentadactylon</i> Flowers. Experimental Evaluation In Vivo. [PDF]

Pharmaceuticals (Basel)
Barrera-Vázquez OS, Magos-Guerrero GA, Escobar-Ramírez JL, San Miguel-Chávez R, Huerta-Reyes M.   +4 more
europepmc   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source