Results 121 to 130 of about 53,863 (261)

Selenium-Bearing Conducting Polymer/Graphene Quantum Dot Hybrid for Enzyme Based Electrochemical Biosensor Targeting Tyrosinase Inhibition Via Rosmarinic Acid. [PDF]

ChemistryOpen
Alhardan R, Keles G, Cevher SC, Altay D, Kalligosfyri PM, Erdem SA, Cirpan A, Cinti S, Kurbanoglu S.   +8 more
europepmc   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source

Melanin-Inspired Biomimetic Strategy for Preserving Adhesion of Lubricants via Thiol-Quinone Addition. [PDF]

Biomimetics (Basel)
Song X, Mei C, Wu Y, He D, Zhu J, Chen Q, Guo J, Zhao Z, Xie T, Liu W.   +9 more
europepmc   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

A Theoretical Prediction of the Antioxidant and Electronic Properties of Epicatechin, Procyanidin B2, Procyanidin, C1 and Cinnamtannin A2. [PDF]

Molecules
Karwowski BT.
europepmc   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Zinc/Catechol Resin-Based Microsphere Coating for Durable Antibacterial Cotton Fabrics. [PDF]

Polymers (Basel)
Xiong JX, Yin ZH, Qu LY, Xu YJ.
europepmc   +1 more source

Neuroprotective effects of quercetin in animal models of neurodegenerative diseases: A systematic review and meta‐analysis

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Neurodegenerative conditions such as Alzheimer's disease and Parkinson's disease are characterized by progressive neuronal loss driven by oxidative stress and inflammation. Quercetin, a dietary flavonoid with established antioxidant and anti‐inflammatory properties, has emerged as a potential neuroprotective agent.
In Ho Cho, Hendra Mahakam Putra, Cheol Woon Jung, Gyu Hwan Hyun, Hwan‐Hee Jang, In Guk Hwang, Sung Won Kwon   +6 more
wiley   +1 more source

Functional Identification of AcsR, a MarR Family Transcriptional Regulator Involved in the Regulation of Aromatic Compound-Degrading Genes in <i>Corynebacterium glutamicum</i>. [PDF]

Microorganisms
Shi Q, Xu R, Shao M, Wang S, Wang R, Liu J, Li X, Wang R, Zou T, Yang M, Si M, Chen C.   +11 more
europepmc   +1 more source

Unleashing the power of visible‐near infrared spectroscopy: predicting Golden Delicious apple enzyme activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Enzymatic browning is a significant reaction in fruits that affects their color, appearance, and quality. The quality of apples, as a perishable product, is mainly influenced by the activity of two browning‐related enzymes, polyphenol oxidase (PPO) and peroxidase (POD), during storage.
Tarahom Mesri Gundoshmian, Mahsa Sadat Razavi, Reza Akbari, Mohammad Tahmasebi, Irene Locatelli, Silvia Grassi   +5 more
wiley   +1 more source