Results 121 to 130 of about 34,107 (248)
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 +6 more
wiley +1 more source
Pigment composition of 'Hass' avocado and the extracted oil : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2005 The changes in the concentration of pigments in the skin and the three pulp sections of the Persea americana (Hass var.) and the extracted oil up to 13 days after harvest at 20°C were identified and quantified by High Pressure Liquid Chromatography (HPLC)
Ashton, Ofelia Batalla Orlinga
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Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4247-4255, May 2026.Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen +6 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4101-4112, May 2026.Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno +6 more
wiley +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 +5 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Black rice is a rich source of anthocyanins, which exhibit strong antioxidant properties and potential hypoglycemic effects. However, the application of black rice and related bioactive compounds in the food and functional food industries is limited by low extraction yields.
Cuiqin li +3 more
wiley +1 more source
Anthocyanin Contents Enhancement with Gamma Irradiated Mutagenesis in Blackberry ()
Natural Product Communications, 2017 Effects of radiation processing on the endogenous phytochemical production in blackberry ( Rubus fructicosus L.) were investigated through a metabolites analysis, using high-performance liquid chromatography with a diode array detector and a triple ...
Hyung Won Ryu +6 more
doaj +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Jabuticaba (Plinia cauliflora), a Brazilian berry rich in phenolic compounds and anthocyanins, shows antioxidant and anti‐inflammatory potential, but the instability and low bioavailability of these bioactive compounds limit their use, highlighting extraction and microencapsulation as preservation strategies.
Kelly Aparecida Dias +11 more
wiley +1 more source
New Acylated Anthocyanins and Other Flavonoids from the Red Flowers of Cultivars
Natural Product Communications, 2011 Six new acylated cyanidin glycosides, cyanidin 3- O -β-(2′′- E -caffeoylglucopyranosyl)-(1→2)- O -β-galactopyranoside ( 1 ), cyanidin 3- O -β-(2′′- E -caffeoylglucopyranosyl)-(1→2)- O -β-(6′′-malonylgalactopyranoside) ( 2 ), cyanidin 3- O -β-(2′′- E ...
Masanori Hashimoto +2 more
doaj +1 more source