Results 191 to 200 of about 400,469 (272)

Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. [PDF]

Gels
Tekle S, Goktas H, Agan C, Develioglu-Arslan A, Tekin-Cakmak ZH.   +4 more
europepmc   +1 more source

Midbrain PAG Astrocytes Modulate Mouse Defensive and Panic‐Like Behaviors

Advanced Science, Volume 13, Issue 19, 2 April 2026.
Astrocytes in the midbrain periaqueductal gray (PAG) dynamically encode threat intensity and shape defensive action selection in mice. Real‐time Ca2+ imaging reveals robust astrocytic activation during predator odor and CO2 exposure. Aberrant astrocytic Ca2+ overactivation disrupts goal‐directed escape, biases behavior toward freezing, and induces ...
Ellane Barcelon, Kyungchul Noh, Minkyu Hwang, Yoon‐Jung Kim, Unjin Lee, Yeon Joo Ryu, Je‐Kyung Ryu, Sang Beom Jun, Se‐Young Choi, Woo‐Hyun Cho, Sung Joong Lee   +10 more
wiley   +1 more source

Probiotic ice cream using buffalo milk dadih: Microbial, chemical, and sensory characteristics. [PDF]

J Adv Vet Anim Res
Ginting N, Yunilas Y, Mirwandhono RE, Lin YY.   +3 more
europepmc   +1 more source

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream. [PDF]

Food Sci Nutr
Soodbar M, Mojgani N, Sanjabi MR, Mirdamadi S, Soltani M.   +4 more
europepmc   +1 more source

Length and Framing of Anti‐Junk Food Ads Impact Inclinations to Consume Junk Food Among Normal Weight, Overweight, and Adults With Obesity

Health Promotion Journal of Australia, Volume 37, Issue 2, April 2026.
ABSTRACT Background Unrestricted junk food advertising increases the risk of short‐term junk food consumption among viewers. We aimed to estimate the impact of junk food and anti‐junk food advertisements differing in length and framing on junk food consumption inclinations.
Ross C. Hollett, Brennen Mills, Stephanie L. Godrich, Julia Butt, Gina S. A. Trapp   +4 more
wiley   +1 more source

Nesplora Ice Cream test: a normative study of a virtual reality-based executive function assessment in adults. [PDF]

Front Psychol
Rebón-Ortiz F, Areces D, Saura-Carrasco M, Flores C, Rodríguez C, Díaz-Orueta U, Climent G, Chicchi Giglioli IA.   +7 more
europepmc   +1 more source

Restricting E‐Cigarette Flavour Names to Reduce Youth Appeal: An Analysis of New Zealand's 2024 Regulations

Health Promotion Journal of Australia, Volume 37, Issue 2, April 2026.
ABSTRACT Issue Addressed Appealing e‐cigarette flavours have been an important factor in experimentation and uptake among young people. In an effort to curb high rates of youth vaping, in 2024, the New Zealand Government introduced regulations to restrict e‐cigarette flavours that may appeal to young people.
Lucy Hardie, Cohen Radich, Meghana Bandlamudi, Judith McCool   +3 more
wiley   +1 more source

Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production. [PDF]

Foods
Ivanova M, Alinovi M, Dushkova M, Trublet L, Rinaldi M, Barbanti D, Chiavaro E, Petkova Z, Teneva O, Menkov N.   +9 more
europepmc   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3773-3785, April 2026.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source