Results 131 to 140 of about 131,133 (267)
Optical Diversity and Nanostructural Organization in the Colored Scales of Sternotomis
Advanced Optical Materials, Volume 14, Issue 12, 25 March 2026.Vivid colors in Sternotomis beetles originate from nanoscale photonic architectures embedded within individual scales. Here, we provide a comparative optical and structural analysis of 57 scale types that reveal how ordered, quasi‐ordered, and disordered 3D networks tune color, saturation, and angular response.
Viola Bauernfeind +5 more
wiley +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 47-56, March 2026.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Brazilian Journal of Food Technology, 2012 The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be.
Adriana Gámbaro, Ana Claudia Ellis
doaj
An Overview of Polyphenols and Color Chemistry in Cocoa
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 80-95, March 2026.Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley +1 more source
FoodsWith growing demand for functional foods, mushroom-based ingredients are gaining popularity. The typical white mushroom (Agaricus bisporus) is particularly valued for its bioactive compounds and shows promise as a nutritional enhancer in widely consumed ...
Szintia Jevcsák +4 more
doaj +1 more source
, 2011 EO_13126_Comments_FINAL_DOL_2011_0006.pdf: 226 downloads, before Oct.
International Labor Rights Forum
core +1 more source
Birth Defects Research, Volume 118, Issue 3, March 2026.ABSTRACT Objective To evaluate the association between maternal analgesic exposure in late pregnancy and fetal ductal and pulmonary hemodynamics using serial echocardiographic assessment, and to explore potential differences between metamizole and acetaminophen. Methods In this prospective cohort study, 67 third‐trimester pregnancies were evaluated: 47
Isaura Elaine Gonçalves Moreira Rocha +5 more
wiley +1 more source
Scientific ReportsIn this triple-blind, randomized clinical trial, 60 menopausal women between the ages of 45 and 65 were randomized to receive 78% dark chocolate (12 g/day) or milk chocolate (12 g/day) for eight weeks. The primary outcome was depression scores. Secondary
Elham Abdoli +5 more
doaj +1 more source
Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct injection Mass spectrometry (PTR-TOF-MS) and GC-OLFAC [PDF]
, 2017 Organoleptic properties and particularly aroma of dark chocolate depend on cocoa origin, cocoa variety and fabrication process. A sensory analysis performed on 206 dark chocolates produced from cocoa beans of different varieties and origins but with the ...
Andriot, Isabelle +3 more
core
Demystifying Piecewise and Localized Scatter Correction Methods
Journal of Chemometrics, Volume 40, Issue 3, March 2026.ABSTRACT Multiplicative scatter is a common source of noise in near‐infrared spectroscopy and other related instrumental techniques. A wide variety of methods are commonly used for the correction of multiplicative scatter. However, the majority of such methods assume that the parameters that describe the scatter are constant throughout the measured ...
Cannon Giglio +2 more
wiley +1 more source