Results 101 to 110 of about 16,450 (211)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Notification (Reference C/NL/06/01) for the placing on the market of the genetically modified carnation Moonaqua 123.8.12 with a modified colour, for import of cut flowers for ornamental use, under Part C of Directive 2001/18/EC from Florigene ‐ Scientific Opinion of the Panel on Genetically Modified Organisms

EFSA Journal, 2008
European Food Safety Authority (EFSA)
doaj   +1 more source

Enhancement of Gluten Quality and Rheology in Sunn Pest (Eurygaster spp.)–Damaged Wheat Flour Using Plant Extracts

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT In this study, the potential to improve the technological quality of sunn pest (Eurygaster spp.)–damaged wheat (SPDW) flours using plant extracts rich in phenolic compounds (black tea, green tea, green coffee beans, sage, hibiscus, and blueberry) was investigated.
Mucahide Koksal Kavrak, Mustafa Tugrul Masatcioglu   +1 more
wiley   +1 more source

Pulsed Electric Field‐Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell Disintegration

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT This study investigated the effect of pulsed electric field (PEF) treatment on cell disintegration and phenolic extractability from haskap (Lonicera caerulea L.) pomace generated after juice processing. Pomace samples were subjected to 16 PEF conditions combining electric field strengths of 1.0 and 1.5 kV/cm, pulse frequencies of 5 and 10 Hz ...
Alema Puzovic, Massimiliano Rinaldi, Maja Mikulic‐Petkovsek   +2 more
wiley   +1 more source

Biological Safety and Functional Properties of Açaí Seed Extract: Antioxidant Capacity and Prebiotic Potential

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Açaí (Euterpe oleracea) is widely recognized as a functional food due to its nutritional value and abundance of bioactive compounds. Its seeds, representing approximately 80%–95% of the fruit mass, constitute an abundant agro‐industrial byproduct with promising biotechnological potential.
Marcelo Pereira da Silva Junior, Amanda de Jesus Alves Miranda, Ana Laura Gagliardi, Isabelle Guerreiro Moreira, Maria Eduarda Santos Camaceti, Mateus Kawata Salgaço, Kátia Sivieri, Cláudia Quintino da Rocha, Flávia Aparecida Resende   +8 more
wiley   +1 more source

Sweet Potato Gene Clusters Control Anthocyanin Biosynthesis and Leaf Morphology

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4500-4527, July 2026.
ABSTRACT Sweet potato (Ipomoea batatas) exhibits diversity in pigmentation and leaf morphology, yet the genetic architecture and regulatory organisation underlying these traits remain poorly resolved, particularly with respect to organ‐specific control.
Dong An, Tiechen Shen, Shiyu Wu, Yanshen Li, Weijuan Fan, Mengxiao Yan, Yinghui Meng, Xinyi Wang, Ximing Xu, Zunfu Lv, Ling Yuan, Jun Yang, Guoquan Lu, Hongxia Wang   +13 more
wiley   +1 more source

Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste

Food Technology and Biotechnology, 2014
The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic ...
Zoran Zorić, Želimir Kurtanjek, Verica Dragović-Uzelac, Sandra Pedisić, Ivona Elez Garofulić   +4 more
doaj  

The Early Response to Urea, Nitrate, or Ammonium and Iron Resupply in Tomato Roots Highlights the Induction of FER, bHLHs, UMAMITs, and MATEs

Physiologia Plantarum, Volume 178, Issue 4, July/August 2026.
ABSTRACT Depending on the nitrogen (N) form available to roots, plants activate different transcriptional and metabolic pathways; this can consequently translate into differences in the composition and release of root exudates. To address the existing knowledge gap regarding the relationship between the availability of Iron (Fe) and different N forms ...
Arianna Lodovici, Leilei Zhang, Nicola Tomasi, Gabriella Vinci, Fabio Marroni, Barbara Piani, Fatemeh Hassanvand, Mustapha Arkoun, Luigi Lucini, Laura Zanin   +9 more
wiley   +1 more source

Genome-Wide Identification and Analysis of BAHD Acyltransferases Involved in Anthocyanin Biosynthesis in <i>Perilla frutescens</i>. [PDF]

Biology (Basel)
Zhou P, Gao B, Fei C, Luo J, Gong L.
europepmc   +1 more source

High-Concentration Cyanidin-3-O-Glucoside Attenuates Palmitic Acid-Induced Oxidative Stress via ROS Suppression in Pancreatic β-Cells. [PDF]

J Exp Pharmacol
Chitwattananont S, Sawasvirojwong S, Muanprasat C.   +2 more
europepmc   +1 more source