Results 21 to 30 of about 831 (125)

ホップ　Humulus lupulus L　ユライ　ニガミ　セイブン　ノ　ニンチ　キノウ　オヨビ　セイシン　キノウ　カイゼン　コウカ　ニカンスル　ケンキュウ [PDF]

, 2022
学習院大学Gakushuin University博士（理学）Doctor of Science第1章　序論 認知機能および精神機能の低下や認知症は高齢期を好発期としており、高齢社会において解決すべき重要な課題である。認知症は抑うつや不安症状を頻繁に併発することに加え、うつ病自体が認知症の危険因子であることから、認知症対策のためには認知機能のみならず精神機能も含めてケアすることが重要である。 認知症のうち約70%を占めるアルツハイマー型認知症は ...
Fukuda, Takafumi, フクダ, タカフミ, 福田, 隆文   +2 more
core  

Effect of Phenolic Compounds on Human Health [PDF]

, 2022
Phenolic compounds are non-essential dietary compounds that are found in many vegetables (i.e. onion, cabbage, broccoli and parsley), fruits (i.e. cherries, grapes, berries and pears), cereals and beverages (i.e. red wine, tea and chocolate).

core   +1 more source

Insight into the Interaction of Humulus lupulus L. Specialized Metabolites and Gastrointestinal Bitter Taste Receptors: In Vitro Study in STC-1 Cells and Molecular Docking [PDF]

: Bitter taste receptors, also known as taste 2 receptors (T2R), are expressed throughout the body and are involved in regulating different physiological processes.
Carlucci, Vittorio, Faraone, Immacolata, Lela, Ludovica, Milella, Luigi, Ponticelli, Maria, Stevens, Jan F., Tzvetkov, Nikolay T.   +6 more
core   +1 more source

Major Components of Epicuticular Wax From Fruit of the Canadian Prairies: Saskatoon Berry (Amelanchier alnifolia), Canadian Dwarf Sour Cherry (Prunus × kerrasis), Haskap (Lonicera caerulea), and Red Twinberry (Lonicera utahensis)

European Journal of Lipid Science and Technology, Volume 128, Issue 5, May 2026.
Composition of chloroform extractable surface wax from fruit was determined by GC and GC/MS. The major components of Saskatoon berry wax were nonacosan‐10‐ol and nonacosane. Canadian sour cherry wax was enriched in the pentacyclic triterpenoids and haskap in nonacosan‐10‐ol and nonacosan‐5,10,‐diol. Red twinberry wax contained triterpenoids.
Daniel Hupka, Haixia Zhang, Mark A. Smith   +2 more
wiley   +1 more source

Pastinaca sativa L.: Nutritional Composition, Phytochemistry, and Pharmacological Properties Supporting Its Potential as a Functional Food and Therapeutic Agent

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua, Anish Nag, Surajit Sen, Jit Sarkar, Krishnendu Acharya, Daniela Calina, William N. Setzer, Javad Sharifi‐Rad   +7 more
wiley   +1 more source

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Insights into glandular trichome biology from analysis of organ‐specific gene expression programmes in cannabis, hop and tomato

The Plant Journal, Volume 125, Issue 6, March 2026.
Significance Statement This study of three glandular trichome‐producing species (cannabis, hop and tomato) defines tissue‐specific transcriptomic atlases for five organs (trichome, flower, leaf, stem and root), providing co‐expression and gene regulatory networks and identifying candidate regulators of specialised metabolism in trichomes of each ...
Muluneh Tamiru‐Oli, Bhavna Hurgobin, Oliver Berkowitz, Lingling Yin, Ricarda Jost, Sofya Gvaramiya, Matthew Welling, Monika S. Doblin, Antony Bacic, James Whelan, Mathew G. Lewsey   +10 more
wiley   +1 more source

Characterization and Selection of Hop Cultivars Adapted to Nebraska [PDF]

, 2022
Hop (Humulus lupulus L.) is an ingredient in the beer brewing industry that provides beer its flavor and aroma. High demand from the brewing industry has encouraged production outside of the traditional Pacific Northwest, the primary production region ...
Alas, Kristina
core   +1 more source

Ring Formation in Sesquiterpene Synthesis: Biomimetic vs. Non‐Biomimetic Strategies

European Journal of Organic Chemistry, Volume 29, Issue 5, 7 February 2026.
A short review of cyclase enzyme‐mediated ring formation in sesquiterpene biosynthesis is presented as a prelude to six case studies examining the merits and demerits of biomimetic vs. non‐biomimetic strategies for carbocyclisation in the total synthesis of this iconic natural product class.
Bohan Lin, Chen Dai, Alan C. Spivey
wiley   +1 more source

Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT This study assessed the feasibility of incorporating cupuassu pulp and the commercial protease Aspergillus niger prolyl endopeptidase (AN‐PEP) in the production of fruit beer. To preliminarily evaluate the impact of the protease on the beer protein profile, one‐dimensional SDS‐PAGE was employed.
Ermor Cesar de Sousa Lopes, Nélio Jacinto Manuel Ualema, Hellen Kempfer Philippsen, Camilo Barroso Teixeira, Stanislau Bogusz Junior, Guilherme Ribeiro da Cunha Nascimento, Gilson C. A. Chagas‐Junior, Braian Saimon Frota da Silva, Nelson Rosa Ferreira   +8 more
wiley   +1 more source