Results 21 to 30 of about 9,643,925 (303)

Analysis of Proanthocyanidins in Plant Materials Using Hydrophilic Interaction HPLC-QTOF-MS

Molecules, 2022
Proanthocyanidins (PACs) have been proven to possess a wide range of biological activities, but complex structures limit their study of structure–function relationships.
Ziqi Qian, Yi Wang, Shuyu Shen, Wenyang Tao, Yu Zhang, Xingqian Ye, Shiguo Chen, Haibo Pan   +7 more
doaj   +1 more source

Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

Italian Journal of Food Safety, 2015
The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy.
Monica Panozzo, Luciano Magro, Ilario Erle, Stefano Ferrarini, Riccardo Murari, Enrico Novelli, Simone Masaro   +6 more
doaj   +1 more source

An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36

Food Science of Animal Resources, 2016
In this study, we improved the eggshell-membrane separation process by separating the shell and membrane with EDTA solution, evaluating effects of three different extraction solutions (acetic acid, EDTA, and phosphate solution), and co-purifying multiple
Maojie Zhang, Ning Wang, Qi Xu, Putri Widyanti Harlina, Meihu Ma   +4 more
doaj   +1 more source

Combating Escherichia coli O157:H7 with Functionalized Chickpea‐Derived Antimicrobial Peptides

Advanced Science, 2023
The rapid dissemination of antibiotic resistance accelerates the desire for new antibacterial agents. Here, a class of antimicrobial peptides (AMPs) is designed by modifying the structural parameters of a natural chickpea‐derived AMP–Leg2, termed ...
Qiao He, Zhehao Yang, Zhipeng Zou, Mengyan Qian, Xiaolei Wang, Xinhui Zhang, Zhongping Yin, Jinhai Wang, Xingqian Ye, Donghong Liu, Mingming Guo   +10 more
doaj   +1 more source

Not about the Food: Social Aspect in Restaurant Dining Experience

Soshum: Jurnal Sosial dan Humaniora, 2023
Previous research has identified three social aspects that influence the dining experience: local food, foodscape, and the customer's lifestyle. However, little is known about the relationship between these aspects.
Agustina Multi Purnomo, Syukur Pulu Hamu Ratu   +1 more
doaj   +1 more source

LOCAL EFFECTS OF DELAYED FOOD [PDF]

Journal of the Experimental Analysis of Behavior, 2007
Five pigeons were trained on a procedure in which seven concurrent variable‐interval schedules arranged seven different food‐rate ratios in random sequence in each session. Each of these components lasted for 10 response‐produced food deliveries, and components were separated by 10‐s blackouts.
Davison, Michael, Baum, William M
openaire   +3 more sources

Sustainable Food and Local Development [PDF]

Journal of Gastrointestinal Cancer, 2011
n ...
Caruso, Maria Gabriella, Notarnicola, Maria   +1 more
openaire   +2 more sources

Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority

Italian Journal of Food Safety
Foodborne diseases represent a significant public health issue, regarding both collective health and the economy, with implications for healthcare costs and agribusiness.
Loredana Di Giacomo, Maira Napoleoni, Antonio Angellotti, Ezio Ferretti, Valentina Gentili, Marta Grifi, Francesco Livini, Monika Tardella, Vanessa Travanti, Simonetta Ruggeri   +9 more
doaj   +1 more source

Revealing the lifestyles of local food consumers [PDF]

, 2021
Changing consumption patterns have led to a number of transformations throughout the food cycle, and understanding how and why people purchase local food is important.
Lawson, Rob, Mirosa, Miranda
core   +1 more source

Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery

Foods
The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control.
Xin Rui, Kai Fu, Hao Wang, Tiange Pan, Wenjun Wang   +4 more
doaj   +1 more source