Results 171 to 180 of about 26,847 (292)

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Integrative Multi-Omics Elucidates the Molecular Mechanisms Underlying Sweet-Mellow Taste Formation During Withering of Niangniang Tea (Large-Leaf Yellow Tea). [PDF]

Foods
Lv X, Wang Y, Guan H, Lu L, Yang J, Li X, Huang H, Huang X, Lu L.   +8 more
europepmc   +1 more source

Genetic control underlying dynamics of blueberry bioactive compounds during postharvest can drive breeding for functional fruits

The Plant Genome, Volume 19, Issue 4, December 2026.
Abstract Blueberries (Vaccinium spp.) are widely recognized as a superfruit due to their high content health‐promoting bioactive compounds, including flavonoids and phenolic acids. While these metabolites provide significant health benefits, their postharvest stability and implications for shelf life are not well characterized, a fact that is essential
Estefania Tavares Flores, Gonzalo Casorzo, Paul Adunola, Renee Strauch, Mary Grace, Mary Ann Lila, Camila F. Azevedo, Luis Felipe Ferrão, Patricio R. Munoz   +8 more
wiley   +1 more source

The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea. [PDF]

Compr Rev Food Sci Food Saf
Liu Y, Yue R, Zou Y, Zhao S, Jiang J, Luo L, Liu Z, Zeng L.   +7 more
europepmc   +1 more source

Experimental methods in chemical engineering: Cyclic voltammetry—CV

The Canadian Journal of Chemical Engineering, Volume 104, Issue 11, Page 5776-5827, November 2026.
Abstract Cyclic voltammetry (CV) is a foundational electroanalytical technique for investigating redox behaviour and evaluating material performance across fields such as molecular electrochemistry, electrocatalysis, sensing, and energy storage. Despite its widespread use, a gap remains between formal electrochemical theory and the practical data ...
Yasser Matos‐Peralta, Christopher Panaritis, JoElen Hagler, Clara Santato, Gregory S. Patience   +4 more
wiley   +1 more source

Structure-Guided Design of Planarized Catechin Derivatives: Enhancing Antioxidant and Multifaceted Biological Activities for Therapeutic Applications. [PDF]

Antioxidants (Basel)
Fukuhara K, Nakanishi I, Ito H, Shimizu W, Shoji Y, Ohkubo K, Morita M, Okada S, Ohno A.   +8 more
europepmc   +1 more source

Beneficial Role of Natural Polyphenols Against Epilepsy: Greasing the Wheels of Pharmacotherapy Research for Epilepsy

Food Frontiers, Volume 7, Issue 6, November 2026.
ABSTRACT Epilepsy is the most disabling neurological disease that affects all economic classes, age groups, regions, and races. Although many antiseizure drugs are approved for epilepsy treatment, they fail to work in about 30%–40% of patients. Thus, there is a great need to identify better pharmacological agents to treat epilepsy.
Janakiraman Pillai Udaiyappan, Rengasamy Balakrishnan, Manivasagam Muthukumaran Tamilarasan, Subasri Pandian   +3 more
wiley   +1 more source

Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea. [PDF]

Food Chem X
Sun C, Song T, Hu J, Wang M, Chen C, Tian Y, Yang Y, Luo Q, Li Y, Shen S, Liu B, Zhu M.   +11 more
europepmc   +1 more source

Novel Microparticulation of Pea Protein: Structural Transformation, Enhanced Gelation, Dispersion Stability, and Off‐Taste Masking

Food Frontiers, Volume 7, Issue 6, November 2026.
Alkaline treatment followed by thermal processing, high‐pressure homogenization, and spray drying for the preparation of microparticulated pea protein isolate (MPPI) powder. ABSTRACT Pea protein isolate (PPI) suffers from poor solubility, weak gel‐forming ability, and undesirable sensory attributes that limit its wider adoption in plant‐based food ...
Bandita Bagchi Banerjee, Osama Maklad, Parag Acharya   +2 more
wiley   +1 more source

Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis. [PDF]

J Food Sci
Wu Y, Han J, Liu Z, Liu W, Ni L.
europepmc   +1 more source