Results 171 to 180 of about 47,206 (270)

<i>De novo</i> production of (-)-limonene, (-)-carveol and (-)-carvone via engineering <i>Rhodotorula toruloides</i>. [PDF]

Synth Syst Biotechnol
Dong Y, Cui S, Du B, Zhang X, Hou J, Lin X, Qin Y, Wang X, Yang X.   +8 more
europepmc   +1 more source

Effects of Early Light‐Quality Pretreatment During Withering on the Taste and Aroma Quality of Autumn White Tea

Food Frontiers, Volume 7, Issue 5, September 2026.
ABSTRACT This study establishes early light‐quality pretreatment as an effective strategy to enhance the flavor of autumn white tea. A multi‐platform framework integrating sensory evaluation, electronic tongue (E‐tongue), electronic nose (E‐nose), high‐performance liquid chromatography (HPLC), ultraviolet‐visible (UV‐Vis) spectrophotometry, and gas ...
Hujing Cao, Jing Sun, Yixin Song, Haoyu Huang, Yan Zhu, Xujun Zhu, Yue Wang, Jingjing Tian   +7 more
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Potential Anticancer Effects of Limonene Associated with Reactive Oxygen Species Generation, Apoptosis Induction, and NF-κB Modulation in Papillary Renal Cell Carcinoma: A Preliminary Study. [PDF]

Curr Dev Nutr
Ghanbari M, Deyhimfar R, Khatami F, Haghani I, Menbari Oskouie I, Khoshchehreh M, Kazem Aghamir SM.   +6 more
europepmc   +1 more source

Investigating the Preservative Effect of Edible Coating Based on Chitosan‐Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
A chitosan–gelatin edible coating containing nanoemulsions of Satureja bachtiarica and Nepeta binaludensis essential oils was developed and applied to burgers during refrigerated storage. The active coating improved microbial stability and helped maintain the physicochemical and sensory quality of burgers, demonstrating its potential for extending ...
Mahsa Nakhaei, Homa Baghaei, Fariborz Nahidi, Parnian Pezeshki, Ahmadreza Abedinia   +4 more
wiley   +1 more source

Laboratory Toxicity and Field Efficacy of Four Microbial-Derived Pesticides Combined with Two Adjuvants Against <i>Lygus pratensis</i> (Hemiptera: Miridae). [PDF]

Insects
Lu W, Li R, Yan X, Gao H, Wang Y, Jiao Y, Fan Z, Wang Y.   +7 more
europepmc   +1 more source

Nanoencapsulation of Basil (Ocimum basilicum L.) and Echinophora platyloba DC. Essential Oils in Chitosan Nanoparticles: Characterization and Efficacy in Burger Preservation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Nanoencapsulation of the essential oils produced nanocapsules with small particle sizes and high encapsulation efficiency. Nanoencapsulation of the essential oils reduced microbial counts in the burger samples. The chitosan nanocapsules of essential oils enhanced total phenolic content and antioxidant properties in the burger samples.
Samira Malekiazar, Alireza Rahman, Mohammadreza Khani, Toktam Mostaghim, Abdolah Ghasemi Pirbalouti   +4 more
wiley   +1 more source

Volatile-Driven Antioxidant Activity of Pomelo Peel Essential Oil: Bridging Chemical Composition and Cellular Redox Modulation. [PDF]

Biochem Res Int
Kaewkaen P.
europepmc   +1 more source

Shiso (Perilla frutescens var. crispa) Increases Subjective Pleasantness of Steamed Rice With an Enhanced Sulfur‐Odor

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Steamed rice can develop a sulfur‐related odor that may reduce its perceived pleasantness. We investigated whether adding shiso to onion‐odor rice could improve sensory pleasantness, using FF‐2020S odor analysis and sensory evaluation with 41 female participants.
Maaya Toma, Kojiro Ishinaga, Kazuya Saita, Fumiko Kaneko, Hitoshi Okamura   +4 more
wiley   +1 more source

Molecular dynamic simulation study on admissibility of green additives in hydraulic fracturing fluid. [PDF]

J Mol Model
Mohd Aji AQ, Mohshim DF, Azlan A.
europepmc   +1 more source