Results 261 to 270 of about 1,715,345 (344)

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source

Spatiotemporal Assessment of the TEMPO Formaldehyde Column Retrieval Using the Pandonia Global Network

Journal of Geophysical Research: Atmospheres, Volume 131, Issue 2, 28 January 2026.
Abstract Launched in April 2023, the Tropospheric Emissions: Monitoring of Pollution (TEMPO), instrument provides for the first time hourly measurements of atmospheric pollutants over most of North America at high spatial resolution (∼2 × 4.75 km2).
Prajjwal Rawat, Katherine R. Travis, Barron Henderson, James H. Crawford, Laura M. Judd, Mary Angelique G. Demetillo, Tabitha C. Lee, David E. Flittner, James J. Szykman, Lukas C. Valin, Andrew Whitehill, Eric Baumann, Thomas F. Hanisco, Apoorva Pandey, Gonzalo Gonzalez Abad, Caroline R. Nowlan, Xiong Liu, Kelly Chance   +17 more
wiley   +1 more source

Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 612-619, 15 January 2026.
Abstract BACKGROUND Flaxseed fiber‐based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value‐added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage.
Fátima Vela, Maria‐Carmen Alfaro‐Rodriguez, José Muñoz   +2 more
wiley   +1 more source

Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork. [PDF]

Sci Rep
Nie F, Yang S, Xing Y, Liu H, Li Y, Zhou Q, Xu Q.   +6 more
europepmc   +1 more source

Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods. [PDF]

Front Nutr
Li J, Jiang C, Liu Y, Miao X, Jiang P.
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

Effect of Potato Variety and Pretreatment Methods on Physicochemical and Sensory Properties of French Fries. [PDF]

Food Sci Nutr
Regasa TK, Teka TA, Taye AH.
europepmc   +1 more source

An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS. [PDF]

Foods
Ouyang X, Shi X, Zhou C, Li M, Huang R, Liu H, Huang D, Zhang G.   +7 more
europepmc   +1 more source

Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]

Gels
Li Y, Wang Y, Wu Y, Bai H, Zhao Y, Xiang H, Li J.   +6 more
europepmc   +1 more source