Results 51 to 60 of about 1,135 (169)

Storage‐Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of functional blueberry beverages enriched with propolis extracts prepared using different solvent systems (water, glycerol–water, and propylene glycol–water). Propolis enrichment and storage conditions influenced the phenolic profile, antioxidant capacity, and physicochemical properties of the beverages during 12 months of storage in glass
Memnune Sengul, Melek Zor, Seda Ufuk, İsa Arslan Karakutuk, Sefa Aksoy, Elif Feyza Topdas   +5 more
wiley   +1 more source

Searching for Selective Scaffolds against Plasmodium falciparum Glucose-6-Phosphate Dehydrogenase 6-Phosphogluconolactonase

Proceedings, 2019
Malaria is a parasitic disease caused by Plasmodium spp., being one of the major causes of death worldwide with two-hundred million new infections and hundreds of thousands of deaths in 2015. [...]
Antonio Viayna, David Vílchez, Javier Vázquez, Susana Pérez-Benavente, José Manuel Bautista, Francisco Javier Luque   +5 more
doaj   +1 more source

Shaping Carbon Nitrides for Advanced Macrostructures

Advanced Materials Technologies, Volume 11, Issue 13, 8 July 2026.
This review examines how carbon nitride can be shaped through a range of printing and interfacial assembly methods. By bringing together additive manufacturing and liquid–liquid structuring concepts, carbon nitride is moving beyond its traditional powder‐based photocatalyst form toward digitally designed robust macroscale architectures with high design
Simona Baluchová, Baris Kumru
wiley   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, Volume 8, Issue 7, July 2026.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source

Recent Perspectives on Phytochemical Profile, Pharmacological Activities, and Industrial Applications of Guava (Psidium guajava)

Food Safety and Health, Volume 4, Issue 3, Page 542-560, July 2026.
Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar, Sehrish Jabbar, Qudrat Ullah, Farhang Hameed Awlqadr, Muhammad Tayyab Arshad, Md. Sakhawot Hossain, Sammra Maqsood, Ali Ikram, Ammar Ahmad Khan, Worawan Panpipat, Manat Chaijan   +10 more
wiley   +1 more source

Handbook of Molecular Gastronomy

, 2021
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes.
Burke, Roisin, Kelly, Alan L, Lavelle, Christophe, This vo Kientza, Hervé   +3 more
openaire   +3 more sources

Buffalo Breeding and Genetic Studies With a Focus on the Anatolian Buffalo, a Native Genetic Resource of Türkiye

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
The Anatolian water buffalo is Türkiye's only water buffalo breed and a native genetic resource. The population of the Anatolian water buffalo declined by 76.86% between 1991 and 2010. Later, breeding programs were launched to increase the population, which reached 164,785 head by 2025.
Yusuf Özşensoy
wiley   +1 more source

Development of black garlic beads via spherification: Nutritional, microorganisms, and consumer evaluation

Applied Food Research
This study aimed to (1) optimize the black garlic sauce formula, (2) establish optimal spherification conditions for bead production, and (3) evaluate the nutritional, microbiological, and sensory properties of the resulting beads.
Orawan Oupathumpanont, Piangthan Chaisingkan, Sunan Parnsakhorn, Sopida Wisansakkul   +3 more
doaj   +1 more source

Edible oleogels in molecular gastronomy

International Journal of Gastronomy and Food Science, 2014
AbstractExperimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world.
Rogers, Michael A., Strober, Tara, Bot, Arjen, Toro-Vazquez, Jorge F., Stortz, Terri, Marangoni, Alejandro G.   +5 more
openaire   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source