Results 201 to 210 of about 57,523 (263)
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz +7 more
wiley +1 more source
Phytochemistry, Biological Synthesis, and Pharmacology of Flavonoids from Genus <i>Polygonatum</i>. [PDF]
Liu HQ +5 more
europepmc +1 more source
Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans
ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu +4 more
wiley +1 more source
Sustainable valorization of spent coffee grounds via microwave-assisted extraction and spray-dried microencapsulation. [PDF]
Kanha N +6 more
europepmc +1 more source
A multifunctional chitosan–gallic acid hydrogel incorporated with heparin modified Zn–Ag doped bioglass and simvastatin was synthesized for chronic wound healing. The system shows antioxidant, antimicrobial, and pro‐angiogenic properties, promoting cell proliferation and collagen production.
Durgesh Kumar +4 more
wiley +1 more source
Electrochemical Oxidation Property of Antioxidative Substances in the Oil-Based Solution. [PDF]
Ling G +6 more
europepmc +1 more source
Chemometric‐Driven Spectral Fingerprinting for Non‐Destructive Quality Assessment of Mangoes
Visible–NIR spectroscopy using a compact open‐source spectrophotometer successfully tracked mango ripening by capturing wavelength‐specific changes linked to acidity, sugars, pigments, and DA index, enabling accurate non‐destructive prediction of ripening stages during ambient storage.
Arun Sharma +2 more
wiley +1 more source
Green Preparation, Structural Characterization, and Antioxidant Activity of Apple Pectin Oligosaccharides Obtained by Hydrogen Peroxide Degradation. [PDF]
Liu H, Li J, Xie S, Su X, Lin X, Cao Y.
europepmc +1 more source

