Results 41 to 50 of about 8,495 (203)

Neural Transmission from Oropharyngeal Bitter Receptors to the Medulla is Partially or Completely Labelled-Line

Natural Product Communications, 2016
The ground breaking advances in taste cell receptor cell physiology over the last 20 years have established a functional basis which enables neural pathways to be mapped.
Michael K McMullen
doaj   +1 more source

Integrated characterization of Greek fennel genotypes through morpho‐agronomical characteristics, yield components and phytochemical compounds

JSFA reports, Volume 5, Issue 3, Page 91-103, March 2025.
Abstract Background Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic‐medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho‐agronomical traits, phenolic compounds and antioxidant ...
Kalliopi I. Kadoglidou, Christos Maliachovas, Parthenopi Ralli, Maria Irakli, Nektaria Tsivelika, Athanasios G. Mavromatis, Paschalina Chatzopoulou   +6 more
wiley   +1 more source

Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement

Frontiers in Nutrition
Fermented quinoa has emerged as a promising functional food owing to its enhanced nutritional profile, improved bioactive compound bioavailability, and favorable sensory attributes. Key fermentation parameters-microbial selection, process conditions, and
Chen Li, Chen Li, Chen Li, Tong Liu, Xiaohong Li, Wenli Gao, Jiayin Lv, Gaojian Hu, Chunjiang Li, Fangfang Liu, Xianjun Liu, Xianjun Liu, Xianjun Liu, Xianglong Meng   +13 more
doaj   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Foods
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji   +4 more
doaj   +1 more source

The Persistence of Flavor: Past and Present Use of Wild Food Plants in Sierra Norte de Madrid, Spain

Frontiers in Sustainable Food Systems, 2021
Despite the increasing scientific and public interest in wild food plants, their traditional knowledge is undergoing a deep cultural erosion process at a global scale. The paper assesses past and present use of wild food plants in Sierra Norte de Madrid (
Laura Aceituno-Mata, Laura Aceituno-Mata, Javier Tardío, Manuel Pardo-de-Santayana, Manuel Pardo-de-Santayana   +4 more
doaj   +1 more source

The importance of wild meat and freshwater fish for children's nutritional intake in the Congo Basin

People and Nature, EarlyView.
Abstract Wild meat and freshwater fish are widely consumed in the Congo Basin, but in some areas, they are at risk of disappearing due to unsustainable hunting and fishing and changes in their habitat. Wild meat is also at risk of being eliminated from local diets due to potential policy changes such as wild meat bans.
Amy Ickowitz, Muhammad Faisal Pratama, Mahdiyatur Rahmah, Caleb Yengo Tata, Erasmus Nchuaji Tang, Judith Laure Ngondi, Victor Buhendwa Mirindi   +6 more
wiley   +1 more source

Simultaneous Determination of 24 Acid Industrial Dyes in Food by Solid Phase Extraction-Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry

Shipin gongye ke-ji
A method based on solid phase extraction (SPE) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the determination of 24 acid industrial dyes in food.
Yuhang MIN, Siqi LIU, Xiaoqin YU, Shucai LI, Liping ZHANG   +4 more
doaj   +1 more source

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

International Journal of Microbiology, 2020
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages ...
Bikila Wedajo Lemi
doaj   +1 more source

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source