Results 171 to 180 of about 75,689 (262)

Technological, Functional, and Sensory Evaluation of Sorghum Extruded Snacks Enriched with Chokeberry Pomace. [PDF]

Foods
Janić Hajnal E, Pezo L, Banjac V, Škrobot D, Travičić V, Filipčev B, Perduh B, Kos J, Šimurina O, Cvetković B.   +9 more
europepmc   +1 more source

Citric Acid‐Crosslinked Chitosan Coatings Incorporating Curcumin for Enhancement of Antioxidant and Antimicrobial Properties

Journal of Vinyl and Additive Technology, EarlyView.
A fully bio‐based coating was developed using Chitosan, Citric acid, and Curcumin. Citric acid acts simultaneously as a green solvent and non‐toxic crosslinker. Dry Heat Treatment enhances water resistance and thermal stability, creating an active packaging system with dual antioxidant and antimicrobial properties to extend food shelf‐life.
Miriam Cappello, Cheherazade Trouki, Niccoletta Barbani, Maria J. Lopez, Ana J. Toribio‐Gallardo, Caterina Cristallini, Neetu Malik, Damiano Rossi, Maurizia Seggiani, Patrizia Cinelli   +9 more
wiley   +1 more source

Comparative Analysis of Total Phenols, Total Flavonoids, Antioxidant Capacity, and Xanthine Oxidase Inhibition in Six Types of Tea. [PDF]

Foods
Wang K, Zeng J, Chen Y, Wang Y.
europepmc   +1 more source

Elevated UV‐B alters anti‐herbivore plant defence allocation, while silicon supplementation maintains resistance

Functional Ecology, EarlyView.
Read the free Plain Language Summary for this article on the Journal blog. Abstract The impacts of elevated surface ultraviolet‐B (UV‐B) on ecological processes, such as anti‐herbivore defence in plants, remain poorly understood. Many cereal crops depend on accumulating silicon (Si) in their tissues to resist insect herbivory.
Sajjad Reyhani Haghighi, Christopher I. Cazzonelli, Sue E. Hartley, Scott N. Johnson   +3 more
wiley   +1 more source

A Novel Antioxidant Peptide Cath‐Np Derived from Nanorana parkeri Attenuates UVB‐Induced Skin Photodamage in Mice

Integrative Zoology, EarlyView.
Schematic representation of Cath‐Np as an antioxidant suppressing acute skin damage caused by ultraviolet B (UVB) radiation in mice. Cath‐Np inhibits the activation of p53 and mitogen‐activated protein kinase pathways while it activates the Nrf2 pathway by its strong antioxidant effects, and accordingly suppresses the expression of inflammatory factors
Hang Liao, Xiaoxiao Shen, Jinwei Chai, Kai wang, Jiena Wu, Jianxi Yang, Ming Chen, Guoxiang Mo, Xueqing Xu   +8 more
wiley   +1 more source

Evaluating the Phytochemical Contents, Antioxidant Assay, and Vitamin C Content of Selected Nutraceutical Wild Edible Plants in Northwestern Ethiopia. [PDF]

Scientifica (Cairo)
Misganaw W, Masresha G, Lulekal E, Alemu A, Tadesse D, Getachew P.   +5 more
europepmc   +1 more source

Amphibian‐Derived Peptide OA‐AL14 Alleviates UVB‐Induced Skin Photoaging via Autophagy Activation Mediated by the AMPK/mTOR Pathway

Integrative Zoology, EarlyView.
The schematic diagram illustrates that the amphibian‐derived peptide OA‐AL14 protects against UVB‐induced skin photoaging through a dual mechanism: activating the Nrf2 pathway to counteract oxidative stress and modulating the AMPK/mTOR axis to induce protective autophagy. ABSTRACT Skin photoaging, primarily driven by ultraviolet B (UVB) radiation, is a
Ying Peng, Yutong Wu, Zhe Fu, Zijian Kang, Qiuye Jia, Wenbi Zhao, Ziyi Wang, Yuexi Liu, Ruijie Zhang, Yuansheng Li, Zeqiong Ru, Wenrou Su, Naixin Liu, Yilin Li, Saige Yin, Ying Wang, Xinwang Yang   +16 more
wiley   +1 more source

Chemical Compounds and Antioxidant Activity of <i>Forsythia suspensa</i> Leaves Black Tea. [PDF]

Molecules
Wang S, Du Q, Ma J, Yuan X, Li S, Gao X, Zhang L.   +6 more
europepmc   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source