Results 151 to 160 of about 1,903,955 (239)

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, Volume 83, Issue 4, Page 476-489, September 2026.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

Ocratoxin A determination in green and roasted coffee beans [PDF]

, 2014
The experiments was done in LUHS VA in the Animal Welfare Reaserch Laboratory. The aim of this study were to determinate ochratoxin A amounts in green and roasted coffee beans. Samples were taken from two coffee roasters companies in Lithuania.
Skripkienė, Irmina
core  

Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

Czech Journal of Food Sciences, 2004
: Espresso coffee is becoming more and more fashionable because it offers a great sensory satisfaction. The flavour, the taste and the opaque foam on the top are the fundamental properties for defining the acceptability and quality of an espresso cup ...
F. Bacchini, A. Dagostina, G. Boschin, A. Arnoldi   +3 more
doaj  

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

Impact of Water Composition on Coffee Sensory Properties: A Comprehensive Analysis

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Water quality and the composition of minerals in the water impact coffee extraction and thus influence the sensory experience of coffee. This study investigated the effect of water hardness and alkalinity on the sensory properties of brewed coffee (Colombian Kachalu) using duo–trio screening and descriptive sensory analyses.
Christina J. Birke Rune, Ida Steen, Eva R. Kjærgaard, Zeina Maroun, Wender L. P. Bredie, Henrik G. Kjaergaard   +5 more
wiley   +1 more source

A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Traditional Korean doenjang is a spontaneously fermented soybean paste with complex and variable aroma characteristics, but a standardized sensory language for describing its aroma quality has not been established. This study developed a reference‐based aroma lexicon and aroma wheel for traditional Korean doenjang and evaluated their ...
Ji‐Sun Hwang, In‐Seo Hwang, Mina K. Kim   +2 more
wiley   +1 more source

Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry‐Inoculated Bacteria During Storage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study evaluated the microbiological quality of 78 roasted coffee samples commercialized in Brazil, including whole‐bean and ground products, and investigated the survival of bacterial species of food safety importance in roasted ground coffee during storage.
Dionisio Pedro Amorim‐Neto, Jaqueline Sousa Correia, Matheus Péricles Silva Láscaris, Carla Alves Barbosa, Bárbara Cipulo Legabão, Angelica Zaninelli Schreiber, Anderson S. Sant'Ana   +6 more
wiley   +1 more source

Continuous Feedback for Data‐Driven Organisational Change: Implementing OTTO's Digital Heartbeat

Information Systems Journal, Volume 36, Issue 5, Page 691-709, September 2026.
ABSTRACT Organisations implementing change initiatives routinely fail to maintain alignment between strategic intent and daily operations, detect emerging issues early or build sustainable data habits for continuous improvement. This paper examines how organisations can address these challenges through high frequency, data‐driven feedback systems that ...
Benjamin van Giffen, Michael Müller‐Wünsch, Yves Stalgies, Joe Peppard, Walter Brenner   +4 more
wiley   +1 more source

Optimization of betaine-sorbitol natural deep eutectic solvent-based ultrasound-assisted extraction and pancreatic lipase inhibitory activity of chlorogenic acid and caffeine content from robusta green coffee beans. [PDF]

Heliyon, 2021
Ahmad I, Syakfanaya AM, Azminah A, Saputri FC, Mun'im A.   +4 more
europepmc   +1 more source

Systemic acquired resistance: an emerging role for jasmonates in local signal biogenesis, translocation and distal signal decoding

New Phytologist, Volume 251, Issue 6, Page 3142-3158, September 2026.
Jasmonate signalling underpins establishment of plant systemic acquired resistance (SAR). Activation of the hypersensitive response (HR) not only contains the pathogen but establishes broad spectrum resistance in unchallenged leaves. The strong burst of reactive oxygen/nitrogen species initiating the HR results in lipid peroxidation (illustrated by ...
Fay Bennett, Erin Stroud, Pradeep Kachroo, Murray Grant   +3 more
wiley   +1 more source