Results 171 to 180 of about 66,802 (282)

Highly Speciated Measurements of Terpenoids Emitted from Laboratory and Mixed-Conifer Forest Prescribed Fires [PDF]

open access: yes, 2019
Barsanti, Kelley C   +10 more
core  

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina   +5 more
wiley   +1 more source

Dose-Sparing Efficacy of d-Limonene with Low-Dose Allopurinol in a Dual Model of Hyperuricemia and Gouty Arthritis in Rats. [PDF]

open access: yesNutrients
Venkatesan K   +11 more
europepmc   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad   +7 more
wiley   +1 more source

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

open access: yesFood Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi   +3 more
wiley   +1 more source

Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low‐Resolution Brain Electromagnetic Tomography

open access: yesFood Science &Nutrition, Volume 14, Issue 3, March 2026.
This study presents an integrated chemosensory approach combining electronic nose and electronic tongue systems with chemometric analysis to characterize the sensory properties of refined olive oils. Multivariate modeling revealed clear discrimination among samples based on aroma and taste profiles. The results demonstrate the potential of sensor‐based
Hee Sung Moon   +5 more
wiley   +1 more source

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