Results 141 to 150 of about 46,710 (265)
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics [PDF]
, 2018 The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable ...
la Cava, Enzo Luciano Marcelo +1 more
core
Endocrinology, Diabetes &Metabolism, Volume 9, Issue 3, May 2026.This review synthesises current knowledge on gut microbiome involvement in obesity and hypertension, evaluates microbiome‐based therapeutic strategies, and identifies critical research gaps to guide future investigations aimed at mitigating the dual pandemics.
Andrej Belančić +7 more
wiley +1 more source
How Salmonella Works Under Osmotic and Desiccation Stresses
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira +2 more
wiley +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong +8 more
wiley +1 more source
Using Evidence to Get the Most Out of Dietary Interventions in Irritable Bowel Syndrome
JGH Open, Volume 10, Issue 4, April 2026.ABSTRACT Irritable bowel syndrome (IBS) is a chronic disorder of gut–brain interaction characterized by abdominal pain and abnormal stool form or frequency. IBS symptoms often commence after, or are exacerbated by, eating. People with IBS are, therefore, increasingly interested in the role of food or dietary constituents in triggering their symptoms ...
Amy T. Woods, Alexander C. Ford
wiley +1 more source
NONTARIFF TRADE MEASURES ON AGRICULTURAL PRODUCTS IN THE OECD COUNTRIES AS MEASURED BY THE UNITED NATIONS: AN EXPLORATION OF THE UNCTAD-TCM DATABASE [PDF]
International Relations/Trade,
Kinsey, Jean D., Ndayisenga, Fidele
core +1 more source
HPLC‐Orbitrap‐MS for the Determination of B‐Vitamins in Fruit Juices and Food Supplements
Journal of Mass Spectrometry, Volume 61, Issue 4, April 2026.ABSTRACT Accurate assay of vitamins in foods is a considerable analytical challenge due to the chemical complexity of matrices and molecular structures. Orbitrap MS technology coupled with liquid chromatography through electrospray ionization source (HPLC‐ESI‐MS) was applied for the simultaneous determination of seven B‐vitamins (thiamin, riboflavin ...
Lucia Bartella +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3745-3759, April 2026.Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino +17 more
wiley +1 more source
Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. [PDF]
Foods, 2019 Mannozzi C +6 more
europepmc +1 more source