Results 51 to 60 of about 10,328,052 (278)
ASM Science Journal, 2021 Consumers perceive organic vegetables as better in taste and quality compared to conventional vegetables. Therefore, this study aims to determine the sensory difference of choy sum (Brassica chinensis L. var.
Jiunn Luh Tan +2 more
doaj +1 more source
Frontiers in Chemistry, 2023 In order to reduce the difficulty of measurement and control (MAC) during food fermentation, this paper applies water-soluble conjugated polymers to sensors, conducts data modeling and prediction, and integrates the sensors into intelligent MAC systems ...
Chang Liu +3 more
doaj +1 more source
Antioxidants, 2020 Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role
Nabeelah Bibi Sadeer +4 more
semanticscholar +1 more source
Nanoparticle-Based Sustainable Agriculture and Food Science: Recent Advances and Future Outlook
Frontiers in Nanotechnology, 2020 In the current scenario, it is an urgent requirement to satisfy the nutritional demands of the rapidly growing global population. Using conventional farming, nearly one third of crops get damaged, mainly due to pest infestation, microbial attacks ...
D. Mittal +4 more
semanticscholar +1 more source
Food proteins and peptides [PDF]
, 2015 The qualitative and quantitative determination of proteins and peptides in raw or processed food is experiencing a growing interest and importance from both scientific and economic point of view.
CAPRIOTTI, ANNA LAURA +5 more
core +1 more source
From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes [PDF]
Pesquisa Agropecuária Brasileira, 2016 Brazilian scientists have played a pioneering role in developing and applying stable isotope methodologies, in terms of natural abundance and enriched levels, to trace carbon and nutrient flows in terrestrial ecosystems, including natural and ...
Phillip Michael Chalk
doaj +1 more source
Improving the Sense of Gain of Graduate Students in Food Science
, 2021 Improvement of the sense of gain as an internal driving force is the key factor to improve the training quality of graduate students in food science. Utilizing Jiangsu University graduate students majoring in food science as research samples, this study ...
Youling Wan, Zhiming Guo
semanticscholar +1 more source
GelsGels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties.
Monserrat Sanpedro-Díaz +7 more
doaj +1 more source
Antioxidants, 2022 Polyphenols-rich food has been utilized to induce a positive effect on human health. Considering that fruit and vegetable by-products (seeds, pomace, and peels) are sources of polyphenols, previous studies have investigated the effect of dietary ...
Isabela Ribeiro Grangeira Tavares +5 more
doaj +1 more source
From bench to bountiful harvests : a road map for the next decade of Arabidopsis research [PDF]
, 2012 In the face of an increasing world population and climate instability, the demands for food and fuel will continue to rise. Plant science will be crucial to help meet these exponentially increasing requirements for food and fuel supplies.
Bastow, Ruth +4 more
core +2 more sources