Results 51 to 60 of about 284,204 (303)

Polyelectrolyte Multilayer: Caged PTFE Particles in Water for Continuous, Sonochemical H2O2 Synthesis

Advanced Science, EarlyView.
A yolk–shell PTFE‐based composite (YSP) enables tunable, robust hydrophobic–water interfaces for efficient, on‐demand sonocatalytic H2O2 generation and pollutant degradation. ABSTRACT The use of polytetrafluoroethylene (PTFE) particles to promote sonochemical H2O2 production has attracted growing interest, as cavitation bubbles formed at or near their ...
Rong Wang, Bo Wang, Tengyue Fu, Yue Yang, Chongling Cheng, Zhenhui Qi, Dayang Wang   +6 more
wiley   +1 more source

STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL

Revista Brasileira de Fruticultura
Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability of ...
RAFAELLA DA SILVA BASTOS, KARLLA KARINNE GOMES DE OLIVEIRA, ENAYDE DE ALMEIDA MELO, VERA LÚCIA ARROXELAS GALVÃO DE LIMA   +3 more
doaj   +1 more source

Phase Separation, Material State, and Condensate Fate in Mammalian Autophagy

Advanced Science, EarlyView.
ABSTRACT Biomolecular phase separation has emerged as a key organizing principle in macroautophagy (hereafter autophagy). In mammalian cells, phase‐separated condensates not only serve as substrates for selective degradation, but also act as dynamic platforms for cargo recognition, signaling integration, and autophagosome assembly.
Yuanqiang Lin, Mingran Dai, Enyong Dai, Rui Kang, Daniel J. Klionsky, Daolin Tang, Yu Sun, Ningning Lv, Junnan Jiang   +8 more
wiley   +1 more source

Phenolic Compounds, Physico-Chemical properties and antioxidants activity of different residues from vinification (Vitis Vinifera L.) produced in Brazil

Vetor, 2020
The present study aimed to determine the physical and chemical characteristics, color, anthocyanin content, total phenolics, total flavonoids and antioxidant activity in vinification residue of red grapes (Vitis vinifera L.) varieties: Merlot, Shiraz ...
Roberto Dávila Trujillo, Myriam Salas Mellado, Carlos Prentice Hernandez   +2 more
doaj   +4 more sources

Effects of various rinsing conditions on residues of chlorpyrifos ethyl, acetamiprid and penconazole in grapes

Journal of Agricultural Sciences, 2014
Effects of various rinsing conditions were investigated to remove residues of three pesticides including chlorpyrifos ethyl, acetamiprid and penconazole in grapes.
Asiye Akyıldız
doaj   +1 more source

Advancing Fruit Bioimpedance Monitoring With Sustainable, Soft, And Bio‐Based Electrodes Beyond ECG

Advanced Electronic Materials, EarlyView.
Electrical impedance spectroscopy enables non‐destructive fruit quality monitoring, but conventional ECG and needle electrodes compromise signal stability, fruit physiology, and sustainability. This perspective highlights the transition toward soft, biocompatible, and biodegradable electrode interfaces based on natural substrates, bio‐derived ...
Sundus Riaz, Ahmed Rasheed, Angelo Zanella, Almudena Rivadeneyra, Paolo Lugli, Luisa Petti, Pietro Ibba   +6 more
wiley   +1 more source

Review of analytical methods for the determination of pesticide residues in grapes

Journal of Chromatography A, 2016
This review presents an overview of analytical methods for the analysis of pesticide residues in grapes and by-products in the last decade. The most widely used detection technique for the determination of pesticides in grapes is mass spectrometry combined with gas and/or liquid chromatography.
Grimalt, Susana, Dehouck, Pieter
openaire   +2 more sources

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Determination of the Minimum Inhibitory Concentration of the Barberry Extract and the Dried Residue of Red Grape and Their Effects on the Growth Inhibition of Sausage Bacteria by Using Response Surface Methodology (RSM)

Nutrition and Food Sciences Research, 2015
Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing.
Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, Homa Behmadi   +3 more
doaj  

Reduction method of sulfur dioxide residues during 'Kyoho' grapes storage with modified edible chitosan coatings treatment

Journal of Future Foods
Sulfur dioxide (SO2) has been presently applied as main preservative in table grapes storage. However, excessive accumulation of SO2 could cause substantial adverse effects to berry quality, with even damage to consumer health.
Yifan Zhang, Cailian Wang, Peiwen Wu, Ye Liu, Bowen Li, Zheng Bian, Jiaxin Xiong, Chunyang Wang, Benzhong Zhu   +8 more
doaj   +1 more source