Results 81 to 90 of about 23,634,479 (292)
EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food IndustryThe possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article.
PETYA N. RAEVA +2 more
doaj +1 more source
Liver organoids: modelling complexity in homeostasis and disease
FEBS Letters, EarlyView.Studying liver in vitro has been challenging because simple 2D cell cultures fail to capture liver's cellular and architectural complexity. To bridge this gap, scientists increasingly use organoids, 3D liver models which better mimic liver composition and function. This review examines recent advances in liver organoid complexity and realism, discusses
Anna M. Dowbaj, Meritxell Huch
wiley +1 more source
Chemical Senses, 2020 Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed.
Bertelsen, Anne Sjørup +4 more
openaire +3 more sources
The microbiome in human skin aging
FEBS Letters, EarlyView.Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana +3 more
wiley +1 more source
FoodsBamboo shoots are valued as traditional vegetables, but their palatability is often compromised by bitter and astringent compounds. The spatial and temporal distribution of these compounds across species, tissues, and developmental stages remains poorly ...
Yuanyuan Li +7 more
doaj +1 more source
Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile
Molecules, 2013 The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources ...
Koushik Adhikari +2 more
doaj +1 more source
Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure
, 2018 It is difficult to conduct a sensory (flavor) evaluation of toothpastes because toothbrushing can cause oral pain and memory loss. The effective descriptive test protocol for the evaluation of toothpaste was required. The objectives of this study were (1)
김광옥
core +1 more source
FEBS Letters, EarlyView.This review focuses on the role of autophagy and mitophagy in maintaining pancreatic β‐cell function and homeostasis. We discuss how genetic defects affecting these pathways contribute to the development of type 1, type 2, monogenic, and gestational diabetes. We further explore their potential as therapeutic targets. Created in BioRender.
Yunkyeong Lee +2 more
wiley +1 more source
BeveragesStopping fermentation is a critical, yet insufficiently standardised, step in the production of aromatic grape distillates, as it influences residual sugar, yeast metabolism and the availability of volatile precursors.
Isabel Milagros Gavilan-Figari +4 more
doaj +1 more source
Foods, 2016 Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs.
Hussein El-Zaeddi +4 more
doaj +1 more source