Results 161 to 170 of about 28,760 (248)

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, Volume 3, Issue 3, Page 424-434, September 2026.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Flavonoids as Potential Therapeutic Agents Against Gastrointestinal Pathogen Growth and Their Mechanisms of Action: A Comprehensive Review. [PDF]

Molecules
Zai MJY, Cock IE.
europepmc   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Characterizing the effect of short wavelengths on the floral flavonoid metabolome of medicinal cannabis using a comparative computational metabolomics workflow. [PDF]

Metabolomics
Contreras-Avilés W, Torres-Ortega LR, Heuvelink E, Marcelis LFM, van der Hooft JJJ, Kappers IF.   +5 more
europepmc   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, Volume 3, Issue 3, Page 515-531, September 2026.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Polyphenols from Pulses: Recent Advances in Gut Health Benefits and Strategies to Elevate Their Concentrations. [PDF]

Nutrients
Wang J, Wei R, Wang J, Bai T, Jiang X, Zhou S, Hou D.   +6 more
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Synthesis and Assessment of the Enantioselectivity in Antitumor Activity of a Library of Novel Chiral Flavone Derivatives. [PDF]

ChemMedChem
Pinto C, Barbosa F, Machado J, Cunha A, Silva PMA, Agamennone M, Bousbaa H, Cidade H, Queirós O, Tiritan ME.   +9 more
europepmc   +1 more source

Crocus sativus (Saffron) Aqueous Extract Mediated Green Synthesis of Iron Oxide Nanoparticles and Their In Vitro and In Vivo Biological Investigations

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
The Crocus sativus (saffron) aqueous extract mediated green synthesis of iron oxide nanoparticles and their in vitro and in vivo biological investigations. ABSTRACT The present study reports the green synthesis of iron oxide nanoparticles (IONPs) using the aqueous extract of Crocus sativus (saffron) as a natural reducing and stabilizing agent, followed
Abdur Rauf, Khurram Shehzad, Hira Naeem, Shahkar Usama, Zubair Ahmad, Bilal Khan, Naveed Muhammad, Muhammad Shafique, Yahya S. Al‐Awthan, Omar S. Bahattab, Mohammed Mansour Quradha   +10 more
wiley   +1 more source

Integrated metabolomics analysis of pigment metabolite accumulation and color development of fresh Dendrobium officinale juice after processing. [PDF]

NPJ Sci Food
Ni W, Zhou Z, Mao S, Li Z, Liu M, Zhao D, Sun L, Pan D, Liu S, Yin Y, Wang S.   +10 more
europepmc   +1 more source