Results 171 to 180 of about 13,248 (291)

Color-associated metabolic divergence and nutritional variation in colored cauliflower curds. [PDF]

Food Chem X
Wang D, Lu M, Zhao Z, Cheng L, Dong W, Cui J, Shen Z, Su N.   +7 more
europepmc   +1 more source

Development of a Zebrafish Embryo‐Based Test System for Thyroid Hormone System Disruption: 3Rs in Ecotoxicological Research

Environmental Toxicology and Chemistry, EarlyView.
Abstract There is increasing concern regarding pollutants disrupting the vertebrate thyroid hormone (TH) system, which is crucial for development. Thus, identification of TH system–disrupting chemicals (THSDCs) is an important requirement in the Organisation for Economic Co‐operation and Development (OECD) testing framework.
Lisa Gölz, Melanie Blanc‐Legendre, Maximilian Rinderknecht, Laura Behnstedt, Sara Coordes, Luisa Reger, Sacha Sire, Xavier Cousin, Thomas Braunbeck, Lisa Baumann   +9 more
wiley   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Glucosinolates as undesirable substances in animal feed ‐ Scientific Opinion of the Panel on Contaminants in the Food Chain

EFSA Journal, 2008
European Food Safety Authority (EFSA)
doaj   +1 more source

Unraveling the Metabolic Basis of Quality Divergence in White and Yellow Qamgur (<i>Brassica rapa</i> L.) During Growth Through Comparative Metabolomics. [PDF]

Foods
Wu P, Zhao T, Paerhati M, Xu J, An J, Li W, Yuan X, Bi J, Gao R, Hao H, Guo C, Liu P, Zhu J, Wang Y.   +13 more
europepmc   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

Rigid polymer matrix enables direct red afterglow from rhodamine dyes without energy transfer

FlexMat, EarlyView.
This work presents a universal and facile strategy to achieve direct red room‐temperature phosphorescence from commercial rhodamine dyes by harnessing the superior rigid confinement of a novel phosphorus‐containing polymer (DOBP), effectively bypassing the complex TS‐FRET process.
Yan Yang, Yongjie Kuang, Tao Pu, Jianhua Huang, Zikai Zhou, Jingwen Yang, Zhi Cao, Zhonghao Wang, Chaolong Yang   +8 more
wiley   +1 more source

Physicochemical and Textural Features of the Shuidong Mustard (<i>Brassica juncea</i>) with a 15-Day Microorganism Fermentation Under a Lower Table Salt Usage. [PDF]

Foods
Zhong MY, Xiao YZ, Guo QQ, Zhao XH.
europepmc   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source