Results 181 to 190 of about 65,324 (303)

Crocus sativus (Saffron) Aqueous Extract Mediated Green Synthesis of Iron Oxide Nanoparticles and Their In Vitro and In Vivo Biological Investigations

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
The Crocus sativus (saffron) aqueous extract mediated green synthesis of iron oxide nanoparticles and their in vitro and in vivo biological investigations. ABSTRACT The present study reports the green synthesis of iron oxide nanoparticles (IONPs) using the aqueous extract of Crocus sativus (saffron) as a natural reducing and stabilizing agent, followed
Abdur Rauf, Khurram Shehzad, Hira Naeem, Shahkar Usama, Zubair Ahmad, Bilal Khan, Naveed Muhammad, Muhammad Shafique, Yahya S. Al‐Awthan, Omar S. Bahattab, Mohammed Mansour Quradha   +10 more
wiley   +1 more source

Biomanufacturing of Natural Bioactive Compounds. [PDF]

Molecules
Liu H.
europepmc   +1 more source

Organic‐Microbial Strategies for Iron and Zinc Biofortification in Orange‐Fleshed Sweet Potato [Ipomoea batatas (L.) Lam.]

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Orange‐fleshed sweet potato (OFSP) is valued for its provitamin A content but remains poor in iron (Fe) and zinc (Zn). In a two‐season field trial in Senegal, combining locally available organic waste products (poultry litter, PL; sewage sludge, SS) with microbial inocula (beneficial microorganisms, BM; mycorrhizal fungi, MF) significantly improved ...
Emmanuel Noumsi‐Foamouhoue, Paula Fernandes, Samuel Legros, Hassna Founoune‐Mboup, Bassirou Diallo, Komi Assigbetsé, Aboubacry Kane, Frédéric Feder, Jean‐Michel Médoc   +8 more
wiley   +1 more source

Recent Advances on Seaweed-Derived Pigments for FoodApplication and Current Legal Framework. [PDF]

Foods
Vieira EF, Gomes LR, Grosso C, Delerue-Matos C.   +3 more
europepmc   +1 more source

CAROTENE AND XANTHOPHYLL IN PINEAPPLES [PDF]

Plant Physiology, 1935
openaire   +2 more sources

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

From By‐Products to Flavored Oils: Ultrasound‐Assisted Enrichment of Refined Olive and Grape Seed Oils and Consumer Perception Under Blind and Informed Conditions

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Underutilized refined olive and grape seed oils were upgraded by ultrasound‐assisted aromatization with basil and chili pepper by‐products. UAE enhanced their bioactive profile, with up to a twofold increase in total phenolic content. Consumer testing highlighted opportunities to optimize aroma and pungency, while information on the enrichment process ...
Samanta Corsetti, Lucia Irene Bailetti, Sofia Calzolari, Monia Floridi, Gianni Sagratini, Laura Alessandroni   +5 more
wiley   +1 more source

'Loche' Squash (Cucurbita moschata): Phytochemical Profile and Bioaccessibility of Carotenoids, Tocopherols, and (poly)Phenols. [PDF]

Plant Foods Hum Nutr
Jiménez-Aspee F, Soto-Vasquez MR, Frank J, Schmeda-Hirschmann G.   +3 more
europepmc   +1 more source

Comparative Study of the Antioxidant Mediated Antiaging Properties of Endocarp Extracts From Phoenix dactylifera and Phoenix dactylifera L. via In Silico and In Vitro Analysis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This comparative study demonstrates that Phoenix dactylifera possesses higher anti‐aging potential compared to Phoenix dactylifera L., which may be attributed to their higher phenolic and flavonoid contents along with stronger free radical scavenging capacity.
Farheen Asaad, Mazhar Abbas, Waqas Haider, Naveed Munir, Maha Gul Zafar, Muhammad Riaz, Muhammad Arshad, Muhammad Arfan Zaman, Tariq Hussain, Muhammad Adnan Ayub, Hasan Ejaz, Quzi Sharmin Akter   +11 more
wiley   +1 more source

Effectiveness of cholinium amino acid ionic liquids for the extraction of phytonutrients from palm oil. [PDF]

R Soc Open Sci
Chong SY, Khaw KY, Lee RFS.
europepmc   +1 more source