Results 241 to 250 of about 307,184 (297)

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Age-Related Variation in Flavonoid Composition, Human Pancreatic Lipase Inhibition, and Preliminary Brine Shrimp Lethality of <i>Rhododendron adamsii</i> Leaves and Sagan Dali Tea. [PDF]

Foods
Olennikov DN, Kashchenko NI, Chirikova NK.   +2 more
europepmc   +1 more source

Low‐dose antifungal activity of plant extracts against crop pathogens: Evidence for Equisetum arvense

JSFA reports, EarlyView.
Abstract Background Plant extracts have emerged as eco‐friendly alternatives to synthetic pesticides, acting as bioinsecticides, biobactericides, or biofungicides. Results This study evaluated the antifungal activity of nine plant extracts: Croton lechleri, Flourensia cernua, Viscum album, Equisetum arvense, Allium sativum, and Eucalyptus globulus ...
Brian Picazo, Roberto Arredondo‐Valdés, Olga Berenice Álvarez‐Pérez, Juan Alberto Ascacio‐Valdés, Rodolfo Ramos González, Anna Iliná   +5 more
wiley   +1 more source

Pulsed Electric Field Enhances Flavonoid Accumulation and Antioxidant Capacity in Chickpea Sprouts by Activating the Phenylpropanoid Pathway and Antioxidant System. [PDF]

Foods
Wang F, Xue J, Ding X, Tang J, Yin Y.
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Dietary Cupplant (Silphium perfoliatum L.) flavonoid supplementation is associated with changes in cecal microbial diversity and community structure in broiler chickens. [PDF]

Poult Sci
Makatjane KA, Xu J, Guo W, Liu G, Wang Y, Lin H, Fang Z, Li T, Zhou H.   +8 more
europepmc   +1 more source

Environmental Drivers of Metabolic Plasticity in Rubia cordifolia From the Western Himalaya: Implications for Phytochemical Diversity and Antioxidant Potential. [PDF]

Chem Biodivers
Tiwari D, Rawat S, Pandey V, Joshi VC, Bhatt ID, Sundriyal RC.   +5 more
europepmc   +1 more source

Harnessing the Phytochemical Diversity of the Genus <i>Astragalus</i> for Evolving Cosmeceutical Applications. [PDF]

Plants (Basel)
Shahrivari-Baviloliaei S, Orhan IE, Viapiana A, Plenis A.   +3 more
europepmc   +1 more source

Classification, Structure-Activity Relationship, and Anti-Osteoarthritis Mechanism of Natural Flavonoids. [PDF]

Chem Biodivers
Wang H, Zheng S, Hua C, Feng W, Liu Z, Sun Y, Li M.   +6 more
europepmc   +1 more source