Results 31 to 40 of about 673 (169)
Mourir au maquis. Mourir pour le maquis
Calenda, 2021 Les maquis de résistants dans la France occupée ont déjà fait l’objet de nombreuses publications. Mais il s’agira cette fois d’observer cette « communauté à l’épreuve » à partir d’un matériau prosopographique, en engageant une première exploitation de l’enquête nationale conduite pour le Maitron des fusillés, exécutés, massacrés, morts en actions. Il s’
openaire +1 more source
Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods
Foods, 2019 In recent years, there has been an increasing interest in studying food and its derived ingredients that can provide beneficial effects for human health.
Lida Fuentes +3 more
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Maqui berry vs Sloe berry – Liquor-based Beverage for New Development
Natural Product Communications, 2015 “Pacharán” is an aniseed liquor-based beverage made with sloe berry ( Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry ( Aristotelia chilensis ) is a common edible berry from Chile, and currently under study ...
Amadeo Gironés-Vilaplana +2 more
doaj +1 more source
Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Five commercial kombucha samples from Vietnam were screened, yielding 37 isolates (22 AAB, 6 LAB, 9 yeasts). Three representative strains—Komagataeibacter saccharivorans, Levilactobacillus brevis, and Wickerhamomyces anomalus—were identified and combined into a defined starter consortium (yeast: AAB: LAB = 2:2:1).
Nguyen Tri Yen Chi +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
wiley +1 more source
Effects and Mechanisms of Stevioside on Metabolic Dysfunction‐Associated Steatotic Liver Disease
Food Science &Nutrition, Volume 14, Issue 6, June 2026.SV has the potential to prevent or treat MASLD by improving hepatic lipid metabolism, enhancing anti‐inflammatory and antioxidant capacity, and attenuating hepatic fibrosis. ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects more than 30% of adults globally and has emerged as a significant public health concern ...
Kangjun Li +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Created in BioRender. Haralambie, O. (2025) https://BioRender.com/dh5ly89. ABSTRACT Digestive disorders such as inflammatory bowel disease (IBD) and colorectal cancer are among the most significant global health challenges, largely driven by chronic inflammation and oxidative stress.
Oana‐Roxana Haralambie, Sanda Andrei
wiley +1 more source
Hyperinsulinemia, cancer and maqui berry: The promise of nutritional supplementation
Food Science and Human Wellness, 2019 Nutritional supplementation has long been studied as a possible treatment alternative or as an adjunct to the standard treatments for common ailments and diseases. According to the latest research, the Chilean maqui berry, Aristotelia chilensis, has been
Brett Deters, Mir Saleem
doaj +1 more source
EFSA Journal, Volume 24, Issue 2, February 2026.Abstract The present opinion deals with the re‐evaluation of sucralose (E 955) as food additive and with the safety of a proposed extension of use in food category (FC) 7.2 ‘Fine bakery wares’. Based on the available data, no safety concerns arose for genotoxicity of sucralose (E 955) and its impurities and degradation products.
EFSA Panel on Food Additives and Flavourings (FAF) +36 more
wiley +1 more source