Results 171 to 180 of about 55,512 (257)

Synthesis and application of a deep eutectic solvent as a green catalyst for use in oil esterification: DOE optimization and method greenness analysis. [PDF]

RSC Adv
Siddiqui S, Khanzada M, Memon SQ, Solangi AR, Khuhawar MY.   +4 more
europepmc   +1 more source

A Comprehensive Study of Bidirectional Interactions Between the Human Microbiome and Blood Malignancies and Hematologic Conditions: Focus on Novel Therapeutic Strategies

Journal of Clinical Laboratory Analysis, EarlyView.
Microbiota‐targeted therapeutic strategies in hematological disorders. aHSCT: Transplanted immune cells from the donor may attack the recipient's tissues, especially when damage to the intestinal epithelium disrupts the gut microbiota, contributing to GVHD. Maintaining a balanced gut microbiota that supports immune regulation helps reduce GVHD risk and
Alireza Molajafari, Hadi Sedigh Ebrahim‐Saraie, Majid Taati Moghadam, Meysam Hasannejad‐Bibalan   +3 more
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Effect of acyl donors on EGCG esterification reaction catalyzed by Lipase "Amano" 30SD based on molecular dynamics analysis. [PDF]

Curr Res Food Sci
Wang S, Ma C, Wang H.
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Nano-NiCo₂O₄-catalyzed dehydrogenative direct esterification and amidation of primary alcohols under microwave conditions. [PDF]

RSC Adv
Anchal K, Roy K, Adak L, Banerjee S.
europepmc   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Reversible, Polymeric Complexation of Therapeutic Peptides Using Esterification. [PDF]

ACS Macro Lett
Gourishankar AS, Bannon MS, Bukovic KM, Ashcraft E, Pfitzer LM, Letteri RA.   +5 more
europepmc   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

A High Esterifying Enzyme-Producing <i>Rhizopus</i> Strain for Fortified Daqu: Screening, Preparation, and Microbial Community Characterization. [PDF]

Foods
Peng Q, Wei C, Xie J, Yi Z, Ren Z.
europepmc   +1 more source