Results 111 to 120 of about 75,591 (199)

Optimization of Ultrasound-Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology. [PDF]

Food Sci Nutr
Rohman MA, Rahman MN, Halim MA, Sohany M, Mahomud MS.   +4 more
europepmc   +1 more source

Deep learning‐assisted design of nanozyme for immune regulation

Journal of Intelligent Medicine, EarlyView.
Overview of nanozyme‐based strategies for inflammatory bowel disease therapy, featuring metal‐based and non‐metallic nanozymes classified by structure, alongside multifunctional and engineered probiotic‐based nanozymes classified by function. Abstract Inflammatory bowel disease (IBD), with rising global incidence and disease burden, is a multifactorial
Ke Chen, Si Sun, Shaofang Zhang, Huanhuan Qiao   +3 more
wiley   +1 more source

Impact of COVID-19 Booster Vaccination on Serum Redox Homeostasis. [PDF]

Int J Mol Sci
Vukčević M, Spasić DM, Kešelj V, Platanić Arizanović L, Grahovac T, Vidonja Uzelac T, Oreščanin Dušić Z, Nikolić-Kokić A, Nikolić M.   +8 more
europepmc   +1 more source

Integrated characterization of Greek fennel genotypes through morpho‐agronomical characteristics, yield components and phytochemical compounds

JSFA reports, Volume 5, Issue 3, Page 91-103, March 2025.
Abstract Background Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic‐medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho‐agronomical traits, phenolic compounds and antioxidant ...
Kalliopi I. Kadoglidou, Christos Maliachovas, Parthenopi Ralli, Maria Irakli, Nektaria Tsivelika, Athanasios G. Mavromatis, Paschalina Chatzopoulou   +6 more
wiley   +1 more source

Antioxidant Capacity Alterations in Bangladeshi Underutilized Fruits: InsightsFrom In Vitro Gastrointestinal Digestion Studies. [PDF]

Int J Food Sci
Alam M, Mahmood S, Jahan N, Ove TA, Mozumder NHMR, Khatun H.   +5 more
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, EarlyView.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

Preliminary Phytoconstituent Analysis and In Vitro Evaluation of Antibacterial and Antioxidant Activities of <i>Verbascum sinaiticum</i> Benth Leaf Extracts. [PDF]

J Trop Med
Wodajo AT, Mekonnen BA, Mekuria SL, Manahelohe GM.   +3 more
europepmc   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source