Results 101 to 110 of about 14,648 (243)

Lonicerae Japonicae Flos as a Dietary Natural Product: Bioactive Constituents, Gut Health Modulation, and Therapeutic Potential in Ulcerative Colitis and Colorectal Cancer

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Bioactive constituents, mechanisms of action, and potential applications of Lonicerae Japonicae Flos as a dietary natural product for promoting gut health and managing ulcerative colitis and colorectal cancer. ABSTRACT Lonicerae Japonicae Flos (LJF), a traditional Chinese herb with applications in both medicine and nutrition, has emerged as a promising
Xiaoyu Huang, Letian Zhang, Zenghui Shi, Ni Zhu, Yifei Liu, Yanhong Zhou   +5 more
wiley   +1 more source

Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

, 2009
International audienceHexanal produced by cells of a recombinant Yarrowia lipolytica yeast expressing the hydroperoxide lyase (HPL) from green bell pepper fruit was studied under oxido-reducing conditions using the reducing dithiotreitol and oxidizing ...
De Coninck, Joëlle, Kermasha, Selim, Cachon, Rémy, Belin, Jean-Marc, Husson, Florence, Gervais, Patrick, Santiago-Gómez, Mirna Patricia, Thanh, Hoa Tran   +7 more
core   +1 more source

Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross‐Study Quantitative Analysis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Integrated framework of Citrus reticulata essential oil (CrEO), covering source tissues, key volatile constituents, extraction and processing factors, functional bioactivities, and standardized dataset‐based analysis of compositional variability.
Jiaojiao Zhang, Peng Zhou, Yongxian Chen, Andrea Brenciani, Jing Zhou, Iman Zarei, Amnah Nasim   +6 more
wiley   +1 more source

Mechanochemical synthesis of Calcium-Squarate MOF and encapsulation of hexanal

Porous high surface area supramolecules have been widely researched for controlled delivery and chemical stabilization of active molecular species.
Kivy, Mohsen, Kathuria, Ajay, Hamachi, Leslie, Auras, Rafael, Bollen, Tuur, BUNTINX, Mieke   +5 more
core   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Sensory effects of hexanal vapor on fresh-cut slices of golden delicious apples.

, 2012
Hexanal is a natural antimicrobial molecule that characterizes apples aroma. In this paper, the sensory effects of hexanal, as a component of packaging atmosphere, on fresh sliced Golden Delicious apples after storage at 4 °C for 8 d were evaluated.
FAVA, Patrizia, MUSETTI, Alessandro
core   +1 more source

Advances in Cold‐Plasma Technology for Legume Seeds: Mechanisms, Nutritional Quality Improvement, Food Safety and Sustainable Agriculture

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Cold plasma (CP), a nonthermal ionised gas rich in reactive oxygen and nitrogen species (RONS), has emerged as a sustainable technology for enhancing legume production and quality. This review summarises current advances in CP applications in legumes, focusing on seed germination, seedling vigour, nutrient enhancement, antinutrient reduction ...
Jannatul Ferdous, Joyairia Tabassum, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman, Iftekhar Ahmad   +5 more
wiley   +1 more source

Analysis of rice characteristic volatiles and their influence on rice aroma

Current Research in Food Science
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas ...
Shuimei Li, Hongyan Li, Lin Lu, Gaoneng Shao, Zhenling Guo, Yuntao He, Yong Wang, Xiaohui Yang, Mingxue Chen, Xianqiao Hu   +9 more
doaj   +1 more source

Host‐associated chemical cues mediating host‐finding behaviour in the larval ectoparasitoid Cephalonomia tarsalis

Pest Management Science, Volume 82, Issue 9, Page 8459-8467, September 2026.
Host‐associated volatiles mediate host location in Cephalonomia tarsalis, with faecal odours from fourth‐instar larvae, particularly 1‐pentadecene, attracting females and supporting the biological control of stored‐product pest beetles. Abstract BACKGROUND Understanding how parasitoids locate their hosts is essential for improving the effectiveness of ...
Lidia del Arco, Benjamin Fürstenau, Cristina Castañé, Jordi Riudavets   +3 more
wiley   +1 more source

Annex 22 : hexanal incorporated fibre-polymer composite board and its efficacy on shelf life of mango

, 2018
Annex 22 for final technical report : CIFSRF final technical report : enhanced preservation of fruits using nanotechnology (CIFSRF phase 2)In this study hexanal was incorporated into a fiber polymer composite material, used in fruit packing to reduce ...
Milani, M.D.Y., Samarawickrama, D.S., Perera, P.S.D., Wijeratnam, Wilson, Dissanayake, D.P.   +4 more
core   +1 more source