Results 251 to 260 of about 99,585 (350)

A Comprehensive Review of VOCs as a Key Indicator in Food Authentication

eFood, Volume 6, Issue 3, June 2025.
This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang, Manxi Wu, Xinyu Shen, Yichen Lai, Dengliang Wang, Chao Ma, Xianming Ye, Cui Sun, Jinping Cao, Chongde Sun, Yu Zhang, Yue Wang   +11 more
wiley   +1 more source

Modification of the existing maximum residue levels for dichlorprop-P in cereal grains. [PDF]

EFSA J
EFSA (European Food Safety Authority), Bellisai G, Bernasconi G, Carrasco Cabrera L, Castellan I, Del Aguila M, Ferreira L, Greco L, Jarrah S, Leuschner R, Mioč A, Nave S, Reich H, Ruocco S, Scarlato AP, Szot M, Theobald A, Tiramani M, Verani A.   +18 more
europepmc   +1 more source

Discovery: The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences - Volume 6 2005 [PDF]

, 2005
Authors, Several
core   +4 more sources

Generation of Processed‐to‐Raw Food Conversion Factors for Estimating Food Raw Material Intake From Various Processed Foods: Valuable Tools for Dietary Exposure Assessments

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
One approach of generating processed‐to‐raw food conversion factor was the percentage yield method wherein the weight ratio of initial raw materials to final processed products was calculated. For foods that had been processed as a whole food, percentage yield was exclusively used, whereas partition ratios were also used for foods that had been ...
Jiyun Baek, Yerim Han, Chaehyun Kim, You Rim Kang, Seung Hui Baik, Yoon Jung Park, Ji‐Myung Kim, Youngjoo Kwon   +7 more
wiley   +1 more source

Maximizing Photosynthesis and Plant Growth in African Legumes Through Rhizobial Partnerships: The Road Behind and Ahead. [PDF]

Microorganisms
Jaiswal SK, Dakora FD.
europepmc   +1 more source

Physicochemical Properties, Phenolic Acids Profile, and Vitamin Content of Quinoa‐Enriched Biscuits

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Altogether, the result of this study supports the existing literature on the nutritional and functional properties of quinoa. The higher vitamin content, better nutritional quality, and higher antioxidant properties that were determined in biscuits fortified with quinoa are consistent with the positioning of quinoa as a nutrient‐dense and health ...
Ifra Batool, Tehseen Gull, Muhammad Abdul Rahim, Mohamed H. Mahmoud, Roberto Castro‐Muñoz, Eliasse Zongo   +5 more
wiley   +1 more source

Optimizing Edible Sorghum Bowls: Effects of Roasting and Edible Flower Powder Enhancement on Technological, Nutritional, Antioxidant, and Functional Properties. [PDF]

Int J Food Sci
Manivel D, Paramasivam R, Roy S.
europepmc   +1 more source

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food

Journal of the Science of Food and Agriculture, Volume 105, Issue 8, Page 4168-4177, June 2025.
Abstract Ferulic acid ((E)‐3‐(4‐hydroxy‐3‐methoxy‐phenyl) prop‐2‐enoic acid) is a derivative of caffeic acid found in most plants. This abundant phenolic compound exhibits significant antioxidant capacity and a broad spectrum of therapeutic effects, including anti‐inflammatory, antimicrobial, anticancer, antidiabetic, cardiovascular and neuroprotective
Mukul Kumar, Deepika Kaushik, Shubham Shubham, Ashwani Kumar, Vishal Kumar, Emel Oz, Charles Brennan, Maomao Zeng, Charalampos Proestos, Kenan Çadırcı, Muharrem Bayrak, Tahra Elobeid, Sercan Karav, Fatih Oz   +13 more
wiley   +1 more source

Effect of substituting soybean meal with sweet lupine on the performance of Sasso T₄₄ dual purpose chicken. [PDF]

Sci Rep
Tiruneh BB, Chekol YM, Limenih BA.
europepmc   +1 more source

Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate

Legume Science, Volume 7, Issue 2, June 2025.
ABSTRACT Faba bean protein concentrate (FPC) offers promising applications in the food industry, particularly in the formulation of plant‐based meat and dairy alternatives, because of its versatile functional characteristics. This study examined the impact of thermal treatment on functional properties of FPC and the textural properties of its gels when
Andreas Hopf, Deepa Agarwal, Daniel J. Skylas, Peter Valtchev, Chris Whiteway, Roman Buckow, Fariba Dehghani   +6 more
wiley   +1 more source