Results 141 to 150 of about 2,187,049 (206)

Recent Advances in Biogas Production and Upgrading Technologies for Sustainable Energy Systems

GCB Bioenergy, Volume 18, Issue 11, November 2026.
Biogas technology is evolving from waste treatment into an intelligent renewable energy platform. Recent advances in anaerobic digestion, pretreatment, reactor design, biomethane upgrading, and AI‐driven process control improve methane recovery, stability, and gas purity.
Temechew Dessie, Kassa Wudineh Liyew, Eshetu Getahun   +2 more
wiley   +1 more source

Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics. [PDF]

Food Chem X
Wang J, Zhou S, Wang Q, Ma X, Wang Y, Han S, Feng Y, Qu F, Yu G, Zhang X.   +9 more
europepmc   +1 more source

Temperature, Disinfectant Concentration and Bacterial Innate Properties Influence the Disinfection of Bacterial Pathogens Relevant to Catfish Aquaculture

Journal of Fish Diseases, Volume 49, Issue 11, November 2026.
ABSTRACT Aquaculture systems suffer a wide range of losses, mostly due to bacterial disease outbreaks, and the use of disinfectants is a routine practice for controlling the spread of pathogenic organisms globally. Including Aeromonas hydrophila, Streptococcus agalactiae and Edwardsiella tarda, implicated for natural disease outbreaks and economic ...
Aloysius Chimezie Adibe, Margaret Crumlish   +1 more
wiley   +1 more source

D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights. [PDF]

Front Nutr
Ding Y, Fan X, Zhou J, Wu Y, Rao P.
europepmc   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Sandy Turbidity Current Acts as a Rusty Carbon Pump at the Shelf Edge

Geophysical Research Letters, Volume 53, Issue 20, 28 October 2026.
Abstract Sandy turbidity currents (STCs) efficiently sequester organic carbon (OC) through rapid burial. Yet our understanding of OC preservation within STC deposits remains far less constrained, especially considering STC deposits as an inferred major sink for iron‐bound OC (Fe‐OC), a long‐term stabilized form of OC.
Zhuoyue Zhang, Chenglong Wang, Tianyu Chen, Rui Bao, Zicheng Chen, Xiao Huang, Yang Zhang, Xinqing Zou   +7 more
wiley   +1 more source

Impact of phloretin and phloridzin on the formation of Maillard reaction products in model systems

, 2012
Maillard reaction is of great importance in food industry. Some flavonoids from natural plants have been found to possess inhibitory effects on harmful advanced glycation end-products (AGEs).
Wang, M, Ma, J
core  

Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. [PDF]

Food Chem X
Yang M, Wang J, Shi H, Bi Y, Xu X.
europepmc   +1 more source

Unraveling the formation mechanism of pyrazines and their derivatives in the glucose-glycine Maillard reaction using carbon module labeling coupled with carbonyl analysis. [PDF]

Curr Res Food Sci
Zhao S, Li J, Liu H, Jin G, Wang W, Dong L, Du P, Xiao B, Zhang F, Li J, Wang F, Zeng C, Li C.   +12 more
europepmc   +1 more source

Density functional theory insights into the most reactive sugar and amino acid pair for Amadori rearrangement in the Maillard reaction. [PDF]

Curr Res Food Sci
Li R, Fu M, Yang L, Feng X, Wang Y, Dong L.   +5 more
europepmc   +1 more source