Results 121 to 130 of about 22,839 (231)

Processing‐Induced Metabolic Reprogramming of Litsea coreana Modulates Its Phytochemical Profile and Bioactivities

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study employs untargeted metabolomics to investigate how processing methods (green, yellow, and black) reshape the phytochemical profile and bioactivities of hawk tea (Litsea coreana). The results reveal that the degree of fermentation drives a metabolic reprogramming from monomeric flavanols to complex polymeric pigments, with green hawk tea ...
Jie Li, Jinyan Zhao, Yaxin Liu, Xiuming Zhai, Fuliang Xiao, Dan Wang, Qiyang Chen   +6 more
wiley   +1 more source

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Phytochemical content, antioxidant and antibacterial properties of Typhonium flagelliforme cultivated via soil and hydroponic methods

JSFA reports, Volume 6, Issue 5, Page 179-192, May 2026.
Abstract Background Typhonium flagelliforme is a medicinal herb in the Araceae family, widely distributed in Southeast Asia. This study aimed to evaluate the effects of hydroponic and soil‐based cultivation systems on the phytochemical content and bioactivity of T. flagelliforme. Results Using liquid chromatography‐mass spectrometry (LC‐MS) analysis, 9
Yen Ning Lee, Norsharina Md Saad, Siti Rokhiyah Ahmad Usuldin, Seetha Jaganathan King, Wee Sim Choo   +4 more
wiley   +1 more source

Exploring portable NIR spectroscopy in transmittance and reflectance modes for the authentication of Brazilian coffees with geographical indications

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4038-4048, May 2026.
Abstract BACKGROUND Geographical indications (GIs) certify the link between coffee origin and quality, enabling premium pricing and protecting producers. However, the high market value of GI coffees increases their vulnerability to fraud, underscoring the need for reliable and practical authentication methods.
Leticia Tessaro, Yhan da Silva Mutz, Mikaela Martins de Bem, Natália de Oliveira Souza, Cleiton Antônio Nunes   +4 more
wiley   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Evaluation of Phenolic Acids as Selective Bioherbicides: A Preliminary Study on Their Effects on <i>Ambrosia artemisiifolia</i> L. Germination and Soil Beneficial Bacteria. [PDF]

Plants (Basel)
Šćepanović M, Tanuwidjaja I, Pismarović L, Šoštarčić V, Mrkonjić Fuka M.   +4 more
europepmc   +1 more source

Degradation of pigments in Limnospira platensis extracts

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4426-4438, May 2026.
Abstract BACKGROUND Limnospira platensis, commonly known as spirulina, holds promise for application as a food ingredient and nutraceutical due to its rich protein and antioxidant content, including chlorophylls, carotenoids and phycocyanin. Despite its potential, the vibrant colour poses a challenge for consumer acceptance, hampering the marketability
Marisa Cardoso, Carla Brazinha, Carla AM Portugal   +2 more
wiley   +1 more source

From simulated digestion to α-glucosidase inhibition: The metabolic fate of wine hydroxycinnamic acids. [PDF]

Curr Res Food Sci
Liu Y, Li H, Liu G, Zhao Y, Luo Y, Xu W, Song S, Han F.   +7 more
europepmc   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 more
wiley   +1 more source

Anti-Biofilm Activity of Combinations of Cinnamic Acid and Its Derivatives with Cloxacillin Against Methicillin-Resistant <i>Staphylococcus epidermidis</i>. [PDF]

Curr Issues Mol Biol
Zawiła T, Swolana D, Zawiła M, Rzepka Z, Wojtyczka RD.   +4 more
europepmc   +1 more source